Spicy Garlic Dill Pickles For Riffraff

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 7 pints water
• 1 pint vinegar
• 1 cup pickling salt
• 6 dried red chile pods
• 6 garlic cloves
• 6 sprigs dill weed, each about the size of your fist
• 1/2 bushel cucumber, 4 to 6 inch size

Recipe

• 1 wash cucumbers, drain.
• 2 cut cucumbers lengthwise into quarters.
• 3 bring water, vinegar and salt to a boil.
• 4 place 1 dried pepper, 1 clove garlic and 1 sprig dill into each hot sterilized jar.
• 5 pack cucumbers tightly into jars.
• 6 ladle hot liquid over cucumbers, leaving 1/4 inch head space (this should cover the cucumbers).
• 7 remove air bubbles by running a knife down into the jars.
• 8 put lids and rings on jars.
• 9 process for 15 minutes in a boiling water canner.
• 10 remove jars to a towel on a counter.
• 11 the lids should be sealed (you won't be able to"pop" the lids).
• 12 allow to sit for at least 6-8 weeks before opening.