Created by VegGirl on July 17, 2015
Step 1: In the bottom of one 1-litre jar, arrange 2 stalks of dill, 1/3 of the garlic slices, 1 hot pepper and a small piece of celery stalk, about five inches. Squeeze in one-third (about 10) of the small cucumbers standing up and if there is room for a few lying down. Sprinkle a third of the whole black peppercorns and cover with a nice amount of dill sprigs. Repeat with remaining two jars.
Step 2: Mix the pre-boiled water, salt and vinegar, over low heat heat for few minutes, mixing until the salt granules are dissolved. Let cool for a few minutes, then fill the jars right up to the edge and close. Leave outside in room temperature in a shaded area for 6 days. Refrigerate for another 6-7 days and then eat.
Step 3: IMPORTANT!: do NOT take pickles out of the jar with your fingers, only take some out with a clean fork so the jar will remain sterile.