Juanitas Dill pickles:
1 quart cider vinegar ( we use apple cider

3 quart water
1 cup pickling salt
approximatly 2 tsp pickling spice **** ( Mick and I didnt add this)
1 tsp red peppar flakes *** we used one dried red  hot pepper or jalepenos

changes:
my notes on back say:
1 c pickling salt
4 cloves garlic!! oohh!!
4chile peppers (if you want spicy)
1 tsp dill seed ( we didnt have fresh plant that year)
in jars:
sprigs of fresh dill ( we look for the  seedy ends from the big fresh plant)

alum*** says will make crunchy ( mick and I didnt use ) only use in the.soak in the beginning and scrub eagh cuke.
2 whole dried red peppers ( if you want spicy pickle)
1 clove of garlic ( peeled) we add two cloves fresh or 4!
bring water to a boil pour over prepared jars
keep jars warm in the oven 250 degrees
in flat cake pan fill 1/2 w water for 25 min
tips :clean jars boil lids and wipe rim after filling

we just put jars n lids in dishwasher in heat and rinse. cook the brine in a pot 1 quart is 4 cups. bring the hot bath water to a boil with lid

 hot bath is only for 5 min. make sure water covers the tops with lid on. let cool should make a popping sound as coold. tap tops in a few hours to be sure sealed.

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