Garlic Dill Pickles Country Living

2 tb Mixed pickling spices

3 c White distilled vinegar

3 c Water (if the tap water in

-your hom 6 tb Sugar

6 tb Pickling or coarse (kosher)

-salt 10 4-inch-long pickling

-cucumbers 4 Fresh or dried dill seed

-heads 4 Cloves garlic

4 Small dried red chili

-peppers

1. In small piece of double-thick cheesecloth, tie pickling spices to

form a small bag. In stainless-steel 3-quart saucepan, heat spice bag, vinegar, water, sugar, and salt to boiling. Reduce heat to low, cover, an d simmer vinegar mixture, or brine, 15 minutes. 2. Meanwhile, prepare 2 wide-mouth 1-quart canning jars and caps for processing. Halve cucumbers lengthwise. Pack lightly into hot jars; place 2 dill seed heads, 2 cloves garlic, and 2 red peppers into each jar. 3. Discard spice bag from brine. Ladle simmering brine over cucumbers, leaving 1/2 inch space at th e top of jar. Keep brine simmering while filling both jars. Place small knife or metal spatula between cu- cumbers and inside of jar. Move knife around jar to release any air bubbles that may exist. Sea] jars with caps . 4. 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. Cool jars; label and store in cool, dark place at least 2 months before serving. Store opened jar of pickles in the refrigerator. Nutrition information per pickle half-protein gram; fat: 1 grain; carbohydrate: 1 gram; fiber. @58 gram; sodium: 741 milligrams; cholesterol: 0; calories: 5. Country Living/May/94 Scanned & fixed by DP & GG