Spicy Dill Pickles

Ingredients:

8 pounds 3 to 4 inch long pickling cucumbers
8cups white vinegar
8 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed
8 hot red peppers, split lengthwise

Directions:

• Wash cucumbers, and place in the sink with cold water and lots of ice cubes.
• oak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required.
• Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
• In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
• In each jar, place 2 half-cloves of garlic, one head of dill, one split pepper, then enough cucumbers to fill the jar (about 1 pound).
• Add 2 more garlic halves, and 1 sprig of dill.
• Fill jars with hot brine.
• Seal jars, making sure you have cleaned the jar's rims of any residue.
• Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
• Store pickles for a minimum of 8 weeks before eating.
• Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.