To each quart jar add:

• 2 to 3 cloves of garlic
• 1 small red or green hot pepper (optional)
• 1 generous sprig of dill
Select fresh, firm pickling cucumbers. Wash and cut off both ends, then pack in jars.

Bring to a boil:
• 1 quart distilled or cider vinegar
• 2⁄3 cup of Kosher salt
Pour liquid into jars and seal. (The heat dissolves the salt in the vinegar and marries the flavors and also helps the brine permeate the pickles.) Refrigerate the pickles, which will be ready to eat in about a week.