Garlic Dill Pickles Country Living

Directions

1. 1. In small piece of double-thick cheesecloth, tie pickling spices to create a small bag. In stainless-steel 3-qt saucepan, heat spice bag, vinegar, water, sugar, and salt to boiling. Reduce heat to low, cover, and simmer vinegar mix, or possibly brine, 15 min.
2. 2. Meanwhile, prepare 2 wide-mouth 1-qt canning jars and caps for processing. Halve cucumbers lengthwise. Pack lightly into warm jars; place 2 dill seed heads, 2 cloves garlic, and 2 red peppers into each jar.
3. 3. Throw away spice bag from brine. Ladle simmering brine over cucumbers, leaving 1/2 inch space at the top of jar. Keep brine simmering while filling both jars. Place small knife or possibly metal spatula between cu- cumbers and inside of jar. Move knife around jar to release any air bubbles which may exist. Sea] jars with caps.
4. 4. Place jars on rack in 12-qt canner filled with boiling water (water should cover top of jars by an inch); cover canner and process jars 15 min. Cold jars; label and store in cold, dark place at least 2 months before serving. Store opened jar of pickles in the refrigerator.