Serves: makes 4 pints.
Dietary guidance: v
1 lb. jalapenos, (about 8 cups, whole)
4 heads fresh dill or 2 Tbls. dill seed
pack in sterilized jars.
3 cups water
1 cup white vinegar
2 Tbls. pickling salt
1 Tbls. sugar
2 cloves garlic, minced
Combine and boil. Pour over packed peppers. Seal and
process in hot water bath for 10 minutes.