Tray's Dills

• 1 cup white vinegar
• 1 liter water
• 14 cup salt (I use sea salt)
• 20 fresh picked pickling cucumbers (more or less, depending on how many jars you have, the pickles are best if they are right off the vi)
• 2 whole heads of garlic, peeled, and chopped coarsely
• 1 -2 cup fresh dill (seeds, leaves whatever)
• 1 cup sliced hot pepper (I NEVER put peppers in my pickles!! But, some people like em!) (optional)

1. Wash the cucumbers thoroughly.
2. Scrub them with a brush!
3. (there's nothing fun about gritty pickles) Dissovle the salt in the water and vinegar brine.
4. Place in the bottom of a VERY CLEAN mason jar:.
5. the equivalent of about 4 cloves of the chopped garlic (some people like to put the clove in whole, whatever is your preference) I like mine really garlicky, so I put more than 4 cloves.
6. 2 tablespoons of the dill.
7. 1/8-1/4 cup peppers (if that's your cup of tea).
8. Pack the cucumbers in the jars as tighly as you can.
9. Add enough brine so it's within 1/4 inch from the top of the jar.
10. On a padded surface such as a tea towel folded up, bang the jar a few times to get rid of any air bubbles around your pickles.
11. Close the cap tightly and place the jars upright into a large pot.
12. Only single layers, don't stack them!
13. And also, don't submerge them.
14. Fill the pot with enough water so that the jar tops are just above the water line.
15. Bring to a slow boil.
16. Boil for 5 minutes.
17. Remove from heat.
18. Once the lid of the jar snaps down with a pop, you can loosen off the ring, but you don't have to.
19. Once the jars are cool, store them in a cool dark place.
20. Put at least one jar in the fridge right away so you can start enjoying them in a few days.
21. I can never wait longer than about 3 days!

white vinegar, water, salt, fresh picked pickling cucumbers, garlic, fresh dill, pepper

Taken from www.food.com/recipe/trays-dills-179274 (may not work)