BASIC PICKLING RECIPE

8 1/2 C. WATER
2 1/4 C. VINEGAR
1/2 C. CANNING OR KOSHER SALT
FRESH DILL HEAD FOR EACH JAR
4 CLOVES OF GARLIC(PEELED) FOR EACH JAR
CUCUMBERS/GREEN TOMATOES/TOMATILLOS/JALAPENOS OR ANYTHING ELSE THAT PICKLES YOUR TASTE BUDS

COMBINE WATER, VINEGAR AND SALT
BRING TO A BOIL
PACK VEGGIES INTO HOT STERILIZED CANNING JARS
ADD ONE SPRIG OF DILL AND 4 GARLIC CLOVES TO EACH JAR
COVER WITH BOILING VINEGAR MIX
PROCESS IN HOT WATER BATH CANNER FOR 10 MINUTES
MAKES APROX. 4 QUART
STORE OUT OF DIRECT SUNLIGHT
DO NOT OPEN FOR 6 WEEKS