1/2 bulb garlic, peeled
1/2 med. onion, chopped
8 stems fresh dill
4 cups water
1/2 cup white vinegar
1/8 cup salt
1/2 jalepeno, sliced
6-8 pickling cucumbers, sliced or quartered into spears *OR*
6-8 green tomatoes - sliced *OR* a mixture of both
Directions:
Place 1/2 of the peeled garlic cloves, onion, peppers and dill on the bottom of a 1/2 gallon sterilized jar.
Pack 1/2 cucumbers and tomatoes in jar.
Place remaining 1/2 of garlic, onions, peppers in jar.
Pack remaining 1/2 of cucumbers and tomatoes in jar.
Place remaining dill on top.
Heat water, vinegar and salt until the salt dissolves.
Pour brine in jar, covering everything.
Set at room temperature for about 2 days
then refrigerate.
Pickles will keep 9 months-1 year.
