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1
Rinse the cucumbers, drain, and trim and slice each lengthwise into 4 wedges.
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2
If preserving the pickles, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
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3
To each jar, add 2 dill sprigs, 2 chile peppers, and 2 garlic cloves.
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4
Tightly pack the cucumber wedges in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
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5
Combine the vinegar, water, salt, sugar, dill seeds, bay leaves, peppercorns, and cloves in a large pot and bring to a boil, stirring until the sugar dissolves, about 1 minute.
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6
Pour the hot liquid over the cucumbers, maintaining the 1/2-inch headspace.
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7
For refrigerator pickles, seal the jars tightly and cool to room temperature.
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8
Refrigerate for 2 weeks to allow the flavors to develop before serving.
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9
Store in the refrigerator until ready to serve, or for up to 1 month.
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10
For preserved pickles, process in a hot water bath for about 20 minutes to vacuum-seal (see Know-how, page 291).
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11
Let cool to room temperature, check the seal, and store in a cool, dark place for at least 2 weeks to allow the flavors to develop before serving, or for up to 6 months.
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12
Refrigerate after opening.
