My Dill Pickles

My Dill Pickles

8 canning pickles

2 garlic cloves

Red pepper flakes

4 branches of fresh dill weed

Vinegar

Water

canning salt

2 pint canning jars with lids

Once again get your brine going on stove which will be half pint of vinegar and 1 1/2 pints water bring to boil.

Place 2 pieces of garlic, a pinch of red pepper flakes, 2 branches of dill weed, and a teaspoon of canning salt in each jar.

Next wash and cut pickles into spears place 4 pickles in each jar.

Next pour brine over pickles to cover them, place lids on jar and place them in a hot bath for 6 min.

remove and let cool will keep not opened on shelf for 6 months.