Juanitas dill pickle recipe

 Juanitas Dill pickles:

1 quart cider vinegar ( we use white) 2 pints make a quart, 2 cups make a pint
3 quart water
1 cup pickling salt  (reduce by 1/4 c?) we used kosher
4 cloves garlic
three sprigs fresh cut dill
2 whole dried peppers


approximatly 2 tsp pickling spice **** ( Mick and I didnt add this)
1 tsp red peppar flakes *** we used one dried red  hot pepper or jalepenos
changes:
my notes on back say:
1/4 c pickling salt
4 cloves garlic!! oohh!!
4chile peppers (if you want spicy)
1 tsp dill seed ( we didnt have fresh plant that year)
in jars:
sprigs of fresh dill ( we look for the  seedy ends from the big fresh plant)
alum*** says will make crunchy ( mick and I didnt use ) only use in the.soak in the beginning and.rinse it.off.
2 whole dried red peppers ( if you want spicy pickle) Janelle and I used a dried pepper from Aunt Mars garden we picked in November from thanksgiving
1 clove of garlic ( peeled) we add two cloves fresh
bring water to a boil pour over prepared jars
keep jars warm in the oven 250 degrees
in flat cake pan fill 1/2 w water for 25 min
tips clean jars boil lids and wipe rim