Easy Dill Pickles

I like this recipe, not only because the pickles are delicious, because the ingredient amounts are accurate and you don't end up with a lot of leftover cucumbers or brine. Also, I always found it difficult to buy 2 quarts of cucumbers. They're sold by the pound--you get the picture. Don't overpack the cumcumbers in the jars. You want to leave room for the brine to circulate. I put the red peppers on the outside so that you can see them. Very festive. They're a little "piquant" but what is life for anyway.

• Ready In: 2 hrs 30 mins
• Yields: 9 quarts

Ingredients

• 11  cups  filtered water
• 5  cups white vinegar
• 1  cup pickling salt
• 12  lbs pickling cucumbers, 5 inches in length best
• 9  heads  fresh green dill
• 18  cloves garlic
• 18  small  dried hot chili peppers

Directions

1. Scrub the cucumbers well and soak in cold water overnight or for several (4-5) hours.
2. Slice cucumbers lengthwise into quarters.
3. Sterilize 9 quart jars, rings, and caps.
4. Bring water, vinegar, and salt to a boil.
5. Boil 10 minutes.
6. Pack cucumbers into jars within 1/2" of top.
7. Place 2 cloves of garlic, 1 dill head, and 2 red peppers into each jar.
8. Cover with boiling brine and seal.
9. Process for 10 minutes.