Garlic Dill Pickles

• 3 3/4 to 4 pounds pickling cucumbers (each 5 to 6 inches long)
• 1/4 cup chopped garlic
• 2 jalapeno peppers, thinly sliced (seeds and all)
• 1/2 cup chopped fresh dill
• 4 cups white vinegar
• 2 cups water
• 6 tablespoons kosher salt
• 1/2 cup sugar
• 5 heaping tablespoons pickling spice
• 2 tablespoons mustard seeds
• 2 tablespoons black peppercorns

1. Wash out a 3 1/2-quart crock with hot, sudsy water.
2. Rinse the crock really well and dry it.
3. Slice the cucumbers into 1/2-inch-thick rounds.
4. Put them in a bowl with the garlic, jalapenos, and dill.
5. Mix well and pile them in the crock.
6. Combine the remaining ingredients in a large saucepan and bring to a boil over high heat.
7. Pull the pan off the stove and let the vinegar mixture cool for a couple of minutes.
8. Then pour it over the cucumber slices, stirring everything up to distribute all the ingredients.
9. Cool to room temperature.
10. Cover the crock with its lid or with some plastic wrap and put it in the fridge.
11. Let the pickles marinate for a week.
12. Then you can start eatin and eatin and eatin.
13. Theyll keep for weeks.

pickling cucumbers, garlic, peppers, dill, white vinegar, water, kosher salt, sugar, pickling spice, mustard seeds, black peppercorns

Taken from www.epicurious.com/recipes/food/views/garlic-dill-pickles-389137 (may not work)