Jimmys Dills

• 20 to 22 small Kirby cucumbers (about 3 1/2 pounds)
• 12 sprigs fresh dill
• 12 small chile peppers
• 12 garlic cloves
• 4 cups distilled white vinegar
• 2 cups water
• 1/3 cup kosher salt
• 2 tablespoons sugar
• 2 teaspoons dill seeds
• 3 bay leaves
• 10 whole black peppercorns
• 10 whole cloves

1. Rinse the cucumbers, drain, and trim and slice each lengthwise into 4 wedges.
2. If preserving the pickles, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
3. To each jar, add 2 dill sprigs, 2 chile peppers, and 2 garlic cloves.
4. Tightly pack the cucumber wedges in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
5. Combine the vinegar, water, salt, sugar, dill seeds, bay leaves, peppercorns, and cloves in a large pot and bring to a boil, stirring until the sugar dissolves, about 1 minute.
6. Pour the hot liquid over the cucumbers, maintaining the 1/2-inch headspace.
7. For refrigerator pickles, seal the jars tightly and cool to room temperature.
8. Refrigerate for 2 weeks to allow the flavors to develop before serving.
9. Store in the refrigerator until ready to serve, or for up to 1 month.
10. For preserved pickles, process in a hot water bath for about 20 minutes to vacuum-seal (see Know-how, page 291).
11. Let cool to room temperature, check the seal, and store in a cool, dark place for at least 2 weeks to allow the flavors to develop before serving, or for up to 6 months.
12. Refrigerate after opening.

cucumbers, dill, chile peppers, garlic, distilled white vinegar, water, kosher salt, sugar, dill seeds, bay leaves, black peppercorns, cloves

Taken from www.epicurious.com/recipes/food/views/jimmy-s-dills-383764 (may not work)