Zesty Dill Pickles

I dont know why all the recipies I've tried on-line call for full strength vinegar in the pickling brine. The result is practically inedible. Here's the best one I've come up with so far. The brine is a rip-off from Better Homes and Garden Cookbook circa late 1970's- the rest is mine.

Yields 1 quart

3-4 picklers (about 1/2 lb)
4 heads of fresh dill or 2 tbsp dill seed
2 nice sized garlic cloves, cut into slivers
2 tsp mustard seed
1/2 tsp crushed red pepper
2 smallish grape leaves, washed (optional)

1 3/4 c water
3/4 c apple cider or other vinegar
1 tbsp kosher, sea or pickling salt

Select picklers that are small, maybe 4 inches long, with lots of warts. The older they get the bigger the seeds and the more soggy they'll end up. Wash them in cold water, rubbing off the spines. Slice them or cut into spears.

Sterilize your jar(s) by boiling them for 10 minutes. Don't boil the rings - they never come into contact with the product and it shows you have no confidence in science. Use fresh sealing lids and throw them away when the product is used up- they're cheap.

Bring water, vinegar and salt to a boil.

Place the grape leaf (if available) in the bottom of the jar(s)- this seems to give the pickles more crunch. Add the picklers, garlic, crushed red pepper, dill and mustard seeds. Add the brine to cover, leaving a half inch of headspace. Process in a canner for ten minutes if you want a long shelf life at room temperature, otherwise just put them in the 'fridge and eat them after a week or so. They should be good for a month or two, give or take, six or more  if you hot-pack them. If you don't get a good seal after canning put them in the 'fridge and use them up first.

This is really easy and it makes you feel all "little house on the prairie".