Dill Pickles a la Jim Hoffer

Dill Pickles a la Jim Hoffer
(Husband of Virginia, friends of the Harlan’s and DeWitt’s)
Pickling is a easy as it looks!
Wash 20-25 dill-sized cucumbers or zucchini. Drop into pan of cold h2o and let stand overnight. Yes, tap h2o. of course you’ve selected the just picked perky fresh green cucs. From vine to brine in 24 hours is the best rule! Next AM pack into hot sterilized jars. Takes patience to juggle the dills. You’ll need clear high quality vinegar and be sure to use only sure salt—ask for course medium. Into each quart jar measure:
1/8 t powdered aluminum
1 clove garlic
2 heads of dill (fresh with seeds)
1 small hot pepper
Combine and heat to boiling:
1 c salt
3 quarts h2o
Fill the jars with this hot vinegar liquid. Garlic tilts the dills Kosher style. A washed grape leaf or two goes smack on top for green green color. Add a little more vinegar liquid. Cover the metal disk with boiling h2o and place on jars. The caps stay on permanently for dills. Expect 6-8 quarts. Allow to stand 6 weeks for curing. The best dills ever!