Garlic Dill Pickles- Country Living

3 c White distilled vinegar

3 c Water

6 tb Sugar

6 tb Pickling or coarse

-(kosher) salt 10 4-inch-long pickling

-cucumbers 4 Fresh or dried dill seed

-heads 4 Cloves garlic

4 Small dried red chili

-peppers

1. In small piece of double-thick cheesecloth, tie

3-quart saucepan, heat spice bag, vinegar, water, sugar, and salt to boiling. Reduce heat to low, cover, and simmer vinegar mixture, or brine,

15 minutes.

2. Meanwhile, prepare

2 wide-mouth 1-quart canning

2 dill seed heads,

2 cloves garlic, and 2 red peppers into each jar.

3. Discard spice bag from brine. Ladle simmering brine

1/2 inch space at the top of jar. Keep brine simmering while filling both jars. Place small knife or metal spatula between cu- cumbers and inside of jar. Move knife around jar to release any air bubbles that may exist. Sea 4. Place jars on rack in 12-quart canner filled with