<<Disclaimer: Verify this information before applying it to your situation.>>
 
I know that a request for pickles surfaces now and again. I have been
making these for years...long before I ever worried about gluten. My
mom made them in huge quantities but simplified the recipe for a "by the
jar" amount that works for me.
 
Dill Pickles
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Wash jars carefully in hot soapy water (I run through the dishwasher).
 
To each quart jar add:
1 TBL UNiodized salt
1-2 tsp Pickling spice
1 clove garlic
1 sprig fresh dill
1 TBL cider vinegar
 
Pack in small, firm cukes (such as kirby or other pickling variety).
Boil water and add to the top. Seal with sterile lids. I always turn
upside down for a time. You'll hear a "ping" as they seal up after they're
turned back the right way.
 
Leave for at least 10 days or till the color has lightened considerably,
unless you want "near dills."
 
I use the same recipe for green tomatoes. Last summer I picked four or five
quarts of tiny green, pear shaped tomatoes, and pickled them. Heavenly.