Garlic, Jalapeno Dill Pickles

3 quarts water
1 quart vinegar
1 cup salt
cucumbers
garlic
fresh dill
jalapenos

Boil pickling jars. Wash cucumbers and stuff them in the jars. Add a flower of dill, a couple cloves of garlic and a couple jalapenos.

In another pot boil the water and vinegar. When the liquid comes to a fast boil pour it over the cucumbers in the jars. Put the lids on the jar and make sure they have a tight seal. Store for 10 days to 3 weeks depending on preference of crunchiness and fermentation.