by Bob Clark

BRINE------- 6 CUPS WATER
                      1 ½ CUPS WHITE VINEGAR
                    3 TBL SPN. KOSHER SALT

BRING BRINE TO A BOIL, THEN SIMMER FOR 10 MIN.
           IN A 1 GALLON JAR PUT, 1 HEAD OF GARLIC ( CLOVES PEELED AND LIGHTLY SMASHED),2 T0 4 STALKS OF DILL, AND AN  ASSORTMENT OF DESIRED VEGGIES.
          POUR HOT BRINE INTO JAR, LET COOL, THEN REFRIGERATE FOR 4 DAYS
HINTS---VEGGIES I HAVE TRIED, CAULIFLOWER, SUMMER SQUASH, ONIONS, CARROTS, PEPPERS, PICKLES. 
TRIED CABBAGE AND DIDN’T CARE FOR IT.
I USUALLY MAKE EXTRA BRINE AS THE LEVEL SHRINKS AS THE JAR COOLS, SO I TOP IT OFF BEFORE IT GOES INTO FRIDGE.
WHEN I ADD HOT PEPPERS THEY TEND TO MAKE EVERYTHING IN THE JAR A LITTLE SPICY.
I USUALLY LET THE JARS AGE 1 TO 2 WEEKS.

I PUT THE STUFF IN THE JAR IN LAYERS.
( DILL-GARLIC, VEGGIES, DILL, GARLIC VEGGIES, ETC.)
 I HAVE USED PLASTIC CONTAINER, BUT I'M NOT SURE IF THE DILL SMELL EVER DID COME OUT OF THE CONTAINER