Joanne's Dill Pickles

Ingredients

• 4 lbs. 4" cucumbers
• 6 tablespoons rock salt or non-iodized salt
• 3 cups cider vinegar
• 3 cups water
• sprig fresh dill
• 20 whole black pepper corns
• 14 cloves garlic, cut in half

Method

• Wash (DON'T SOAK) cucumbers in water, removing all black bumps with vegetable scrubber. Cut in half lengthwise if desired.
• Combine salt, vinegar, water and heat to boiling.
• Pack cucumber into clean hot canning jars. Add 2 sprigs of fresh dill, 3 pepper corns and four garlic halves to each jar.
• Fill jars with vinegar solution and process 10 minutes in boiling water bath in large canning kettle with rack for holding jars.
• **For extra "zip", add part of dried chili pepper to each jar.

Notes

• NOTES:
• NOTES : Actually, Rick Mathieu made these one night when I couldn't see what I was eating because we were having a black out as a result of "Ice Storm '96". I guessed it...it was a delicious, just right crunch dill pickle that he had made himself. He promised me the recipe flown in specially from his Mom. Follow carefully...as you will love the texture and I think some special instructions make these perfect.
• SERVINGS: 1
• SOURCE: Joanne Mathieu