Spicy Garlic Dill Pickles for Riffraff

Ingredients

• 7 pints water
• 1 pint white 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

Directions

1. 1

   Wash cucumbers, drain.

2. 2

   Cut cucumbers lengthwise into quarters.

3. 3

   Bring water, vinegar and salt to a boil.

4. 4

   Place 1 dried pepper, 1 clove garlic and 1 sprig dill into each hot sterilized jar.

5. 5

   Pack cucumbers tightly into jars.

6. 6

   Ladle hot liquid over cucumbers, leaving 1/4 inch head space (This should cover the cucumbers).

7. 7

   Remove air bubbles by running a knife down into the jars.

8. 8

   Put lids and rings on jars.

9. 9

   Process for 15 minutes in a boiling water canner.

10. 10

    Remove jars to a towel on a counter.

11. 11

    The lids should be sealed (you won't be able to"pop" the lids).

12. 12

    Allow to sit for at least 6-8 weeks before opening.