Garlic Dill Pickles

• 2 tablespoons pickling spices
• 3 cups vinegar
• 3 cups water
• 6 tablespoons sugar
• 6 tablespoons pickling salt or coarse (kosher)
• 10 each cucumbers 4 inch long, pickling
• 4 each dill weed fresh or dried heads
• 4 cloves garlic
• 4 small hot chili peppers red

1. In small piece of double-thick cheesecloth, tie pickling spices to form a small bag.
2. In stainless-steel 3-quart (3-litre) saucepan, heat the spice bag, vinegar, water, sugar, and salt to boiling.
3. Reduce heat to low, cover, and simmer vinegar mixture, or brine, 15 minutes.
4. Meanwhile, prepare 2 wide-mouth 1-quart canning jars and caps for processing.
5. Halve cucumbers lengthwise.
6. Pack lightly into hot jars; place 2 dill seed heads, 2 cloves garlic, and 2 red peppers into each jar.
7. Discard spice bag from brine.
8. Ladle simmering brine over cucumbers, leaving 1/2 inch space at the top of jar.
9. Keep brine simmering while filling both jars.
10. Place small knife or metal spatula between cu- cumbers and inside of jar.
11. Move knife around jar to release any air bubbles that may exist.
12. Seal jars with caps.
13. Place jars on rack in 12-quart canner filled with boiling water (water should cover top of jars by an inch); cover canner and process jars 15 minutes.
14. Cool jars; label and store in cool, dark place at least 2 months before serving.
15. Store opened jar of pickles in the refrigerator.

pickling spices, vinegar, water, sugar, pickling salt, cucumbers, dill, garlic, hot chili peppers red

Taken from recipeland.com/recipe/v/garlic-dill-pickles-5936 (may not work)