DILL PICKLES

3/4-1 lb medium firm pickling cucumbers
3 celery stalkls, 3 inches long
2 sprigs dill or 1 tbsp dill weed
1 tsp mixed ppickling spices
1 small dried red hot pepper
1/4 tsp coarse black pepper
3 cloves garlic, crushed
1 tbsp granulated sugar
4 tsp salt
2 cups water
Celery leaves
Pinch rye bread crust

Soak cucumbers in cold water for 2 hours.
Scrub. Rinse.

In clean jar with lid, pack cucumbers and celery tightly so they do not float.

Add sppices, garlic and sugar.

To make brine, dissolve salt in water. To jar, add brine to cover. top with celery leaves. Add bread.

Cover lightly. Place on paper towels to catch any brine that runs over during fermantation. Let satnd 4 to 6 days.
Chill.