Kosher Dill Pickles

12 cucumbers ( cut Japanese ones in 4 inch pieces)(or use pickling cukes)

To each sterilized (boiled) jar, add:

1 clove of garlic

1Tbsp dill seed

1 hot (dried) red pepper, seeds removed

(optional: 1/8 teas. alum) myoban in Japanese

Heat till just boils:

3 cups water

1 cups cider vinegar

1/4 ( or use a little less!) cup salt

Pack cucumbers into jars tightly. you can cut in half length-wise to make more fit. Pour in hot brine (above) till just covered. Put the lids on tightly. I don’t process these in a canner. They’ll be ready to eat in 2 weeks. To be safe, refrigerate after opening. (In fact, this only makes 4 jars so I just keep them all in the frig )