Garlic Dill Pickles

1. 1

   In small piece of double-thick cheesecloth, tie pickling spices to form a small bag.

2. 2

   In stainless-steel 3-quart (3-litre) saucepan, heat the spice bag, vinegar, water, sugar, and salt to boiling.

3. 3

   Reduce heat to low, cover, and simmer vinegar mixture, or brine, 15 minutes.

4. 4

   Meanwhile, prepare 2 wide-mouth 1-quart canning jars and caps for processing.

5. 5

   Halve cucumbers lengthwise.

6. 6

   Pack lightly into hot jars; place 2 dill seed heads, 2 cloves garlic, and 2 red peppers into each jar.

7. 7

   Discard spice bag from brine.

8. 8

   Ladle simmering brine over cucumbers, leaving 1/2 inch space at the top of jar.

9. 9

   Keep brine simmering while filling both jars.

10. 10

    Place small knife or metal spatula between cu- cumbers and inside of jar.

11. 11

    Move knife around jar to release any air bubbles that may exist.

12. 12

    Seal jars with caps.

13. 13

    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.

14. 14

    Cool jars; label and store in cool, dark place at least 2 months before serving.

15. 15

    Store opened jar of pickles in the refrigerator.

No additional tips available.