Garlic Dill Pickles- Country Living

Directions

1. In small piece of double-thick cheesecloth, tie pickling spices In stainless-steel 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 jars and Halve cucumbers lengthwise. Pack lightly into hot jars; place 2 dill seed heads, 2 cloves garlic, and 2 red peppers into each jar.
3. 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. Sea] jars with caps.
4. Place jars on rack in 12-quart canner filled with boiling water 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.