Dill Pickles

Simple recipe for dill pickles. Ready to eat in about 4 days. Lasts in the refrigerator for about 2 weeks.

1batchCanning Brine
8eaPickling Cucumbers
1tspDill
1tspPickling Spice
1tspRed Peppers
2pintJar
2eaJar Caps
1tspBlack pepper

Add the dill, pickling spice, black pepper and red peppers into each of the jars.

Quarter the cucumbers the long way and tightly pack into the jars.

Make the batch of canning brine.

When the brine starts to boil, pour the mixture into each jar until it is just below the jar lip.

Put a cap on each jar and let them cool for about an hour and then put them in the refrigerator.

After about 4 days they will be ready to eat.