Dill Pickles

2 rounded tsp. salt
1/2 clove garlic
1/2 tsp. pickling spice
dill
cucumbers
2 small chili peppers (opt.)

*Wash cucumbers. Put 1 dill plant in bottom of quart jar that has been washed & scalded. Fill jar with cucumbers. Add salt, garlic & pickling spice. Fill with water; seal with new lid & roll jar until all salt is dissolved.
*For pickles that will be used within a few weeks, you can use cold water from the tap. For pickles to be stored, boil 13 cups of water & 1 c. vinegar & pour over pickles; seal immediately.
*If you like pickles hot, add a jalapeno pepper or other hot pepper. You can also use watermelon or other vegetables alone or with cucumbers if you wish.