1 head garlic, cloves separated.and peeled
1 bunch dill, checked
2 jalapeno peppers, leave whole
8 kirbies, washed well
In a half gallon glass canning jar, place half the dill, garlic, hot pepper into the bottom of the jar. Stand kirbies in the jartightly packed.
Dissolve 3 tablespoons salt in 3 cups warm water. Pour water into jar. Put the rest of dill, garlic and pepper on top.
Pour vinegar into jar to fill leaving 1-1 1/2" space for expansion. Cover tightly and put jar on a sunny window sill for 3-5 days. Refrigerate and serve. Makes for pretty presentation.