Diane's Dad's dill pickles

This is my Dad's recipe. He was a great cook :)

There's two ways to make these dills - keep them fresh and in the refrigerator or can and seal them to store in you pantry. These are very salty - but totally addictive after then cure for a day or two. My family is obsessed! I've been making them for 30 years.

FRESH PICKLES

Put the following into a large glass jar or bowl:

- 5-10 sliced cucumbers (I cut them lengthwise). This totally depends on the cucumber size. You just need to brine to cover them all

- 3-4 cloves garlic (sliced)

- a few pieces of hot pepper or pinch of pepper flakes
- dry or fresh dill stalks or seeds

Brine: Bring the following to a boil:

1 1/3 cups vinegar

1 quart water

1/3 cup salt

Pour over cucumbers. Cool and store in refrigerator.

To can and seal:

Bring the brine to a boil.

Clean jars and lids. I prefer wide mouth for ease of filling.

Pack each jar with sliced cucumbers, 1 clove garlic, 1 small piece of hot pepper and head of dill or 1/2 tsp dill seeds.

Ladle hot brine into jars, leaving 1/2 inch of headspace. Wipe rims clean, seal tightly with lids. Process 15 minutes for quarts and 10 minutes for pints in boiling water bath. Check your canner instructions for details.