Jesse's Dill Pickles

Recipe By : Jesse

Here is a very good dill pickle recipe

1 cup apple cider vinegar
4 cups spring water -- or bottled water
4 tablespoons Kosher salt
1/4 teaspoon red pepper flakes -- per quart
Cucumbers -- washed,
sliced if large
1/4 teaspoon alum
2 cloves garlic -- peeled & chopped
Fresh dill
2 pieces carrot

1. Wash and scald quart jars. Place in a 200° oven to dry and heat. Heat lids (flats) in 1 cup water in a small saucepan. Wash cucumbers and scrub with a vegetable brush.
2. Bring to a boil the vinegar, water, red pepper to taste and salt. Stir to dissolve salt. Pack quart jars with cucumbers. To each quart jar add alum, garlic, dill and carrot.
3. Pour boiling vinegar mixture over cucumbers in hot jars. Leave 1/2-inch headspace, wipe rims of jars. Seal at once.
4. Place in a boiling water bath 10 minutes. Make sure each jar seals.

- - - - - - - - - - - - - - - - - -

NOTES : The vinegar/water/salt ratio may be doubled to whatever you need for as many quarts as you plan to process, but keep the ratio the same, that is 1:4:4.