Garlic Dill Pickles
Small batch homemade garlicky dill pickles. 44
or coarse (kosher)
4 inch long, pickling
fresh or dried heads
hot chili peppers
In small piece of double-thick cheesecloth, tie pickling spices to form a small bag.
In stainless-steel 3-quart (3-litre) saucepan, heat the spice bag, vinegar, water, sugar, and salt to boiling. Reduce heat to low, cover, and simmer vinegar mixture, or brine, 15 minutes.
Meanwhile, prepare 2 wide-mouth 1-quart canning jars and caps for processing.
Halve cucumbers lengthwise. Pack lightly into hot jars; place 2 dill seed heads, 2 cloves garlic, and 2 red peppers into each jar.
Discard spice bag from brine. Ladle simmering brine over cucumbers, leaving ½ 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. Seal jars with caps.
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. Cool jars; label and store in cool, dark place at least 2 months before serving. Store opened jar of pickles in the refrigerator.