| | Directions | | Boil ingredients. Pack bottom of quart jar with sliced onion, dill, one to two jalapeño pepper, and garlic cloves. Pack jars tightly with sliced cucumbers (I like the spears) and top jar with onion, garlic, green pepper slices, & dill. Pour liquid over top of vegetables to about 1/2'' from top of jar. Seal and process in hot water bath for 20-25 minutes. (Be patient-these take a long time to seal.) |
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| Ingredients | | - |  | 1 quart water |
| - | | 1 pint vinegar |
| - | | 1 cup Sugar |
| - | | 1/2 cup canning salt |
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