JJ'S SPICY DILL PICKLES

I like to use pickling cucumbers that are about 3 inches long. Just buy as many as you think you want to can. LOL Wash your cucumbers well then put them in the sink with water and a whole lot of ice. You want to get those babies freezing cold.

BRINE:
3 Quarts of water
1 Quart of Vinegar (5% acidity)
1 cup of salt

Bring brine to a boil and have it boiling hot when you pour it into your jars. You can mix more at a time, just double or triple the ingredients.

JARS:
I like to use wide-mouth jars because they're easier to stuff. Sterilize them in boiling water.

LIDS:
Just follow the instructions on the box.

OTHER INGREDIENTS:

1/2 teaspoon alum (put this in last before pouring in the brine)
1 teaspoon dill (or if you have fresh dill you can put a pretty good size sprig in the with the seeds on it, which is better)
Garlic pods...I usually put 4 or 5 in there
1 Jalapeno (cut it in half lengthwise for spicier pickles)
1 fresh Grape leaf, if you have one. If not, don't worry about it. I've made it without them and not a lot of difference.

STUFFING THE JARS:
Put the dill, garlic & jalapeno in the bottom of the jar. Stuff the cucumbers in there as tightly, and quickly, as you can. You want them ice cold when you pour the boiling brine over the top of them. Put the alum on top. Pour in the boiling brine and fill it to 1/4 inch from the top of the jar. Put your lids on the jar and screw your lid rings on. Sit the jars of pickles on a shelf and wait for at least 3 weeks. VIOLA! You have some Excellent, super crispy, spicy, dill pickles. I GUARANTEE THEM!