Spicy Garlic Dill Pickles For Riffraff

• 7 pints water
• 1 pint white vinegar
• 1 cup pickling salt
• 6 dried red chile pods
• 6 garlic cloves
• 6 sprigs dill weed, each about the size of your fist
• 1/2 bushel cucumber, 4 to 6 inch size

1. Wash cucumbers, drain.
2. Cut cucumbers lengthwise into quarters.
3. Bring water, vinegar and salt to a boil.
4. Place 1 dried pepper, 1 clove garlic and 1 sprig dill into each hot sterilized jar.
5. Pack cucumbers tightly into jars.
6. Ladle hot liquid over cucumbers, leaving 1/4 inch head space (This should cover the cucumbers).
7. Remove air bubbles by running a knife down into the jars.
8. Put lids and rings on jars.
9. Process for 15 minutes in a boiling water canner.
10. Remove jars to a towel on a counter.
11. The lids should be sealed (you won't be able to"pop" the lids).
12. Allow to sit for at least 6-8 weeks before opening.

water, white vinegar, pickling salt, red chile pods, garlic, dill, cucumber

Taken from www.food.com/recipe/spicy-garlic-dill-pickles-for-riffraff-101917 (may not work)