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Dill Pickles

Recipe Type:	Other
Ingredients:
Small or medium size Alabama cucumbers For each one-gallon jar of pickles: 1 clove garlic 1 hot pepper  2 heads of  dill To make the syrup: 1 quart vinegar 2 quarts water 1 cup salt
Directions:
Use mature dill. Select small or medium size Alabama cucumbers; wash and drain well.   For each one-gallon jar of pickles: Place 1 clove garlic, 1 hot pepper and 2 heads of dill in the bottom of the jar, then stand cucumbers around to fill the bottom of the jar. Use the same amount of dill, garlic and hot pepper halfway up the jar; put in another layer of cucumbers, then the same amount of dill, garlic and hot pepper. (Continue until jar is filled.)   To make the syrup: Combine 1 quart vinegar, 2 quarts water and 1 cup salt. Mix well and boil hard. Pour over cucumbers. Seal jar and put into a cold oven. Set oven at 200 degrees. When oven turns off, the pickles are ready to store. Store for six weeks before eating.