Dill Cucumber Slices

1. 1

   Boil a stockpot of water as deep as the shoulder of a quart jar.

2. 2

   Wash cucumbers and slice on a mandoline into 1/8- to 1/4-inch-thick rounds.

3. 3

   In a small saucepan bring sugar, salt, vinegar and 2 cups water to a boil over high heat; remove from heat and set aside.

4. 4

   Distribute peppercorns, dill, garlic and chilies equally between two sterilized 1-quart jars, then pack jars with cucumber slices.

5. 5

   Fill each jar with vinegar solution to 1/2-inch from rim.

6. 6

   Partly close jars, leave gap for steam to escape, and place in boiling water for 10 minutes.

7. 7

   Carefully remove jars with jar lifter or 2 tongs and close lids tightly.

8. 8

   Cool to room temperature.

9. 9

   Refrigerate for up to 2 weeks.

No additional tips available.