Hot Dill Pickles - cooking recipe

Ingredients

4 lb. cucumbers (4 to 5 inches long)
8 Tbsp. dill seed
4 tsp. caraway seed
2 tsp. minced garlic
1 tsp. crushed red pepper
2 qt. water
2 c. cider vinegar
1/2 c. pickling salt (coarse or kosher)
1/4 tsp. alum

Preparation

Wash and dry cucumbers.
Place 4 into each of 4 (1-quart) sterilized jars.
Into each jar, place 2 tablespoons dill seed, 1 teaspoon caraway seed, 1/2 teaspoon garlic and 1/4 teaspoon crushed red peppers.
In large saucepan, bring water to a boil. Add vinegar, salt and alum.
Pour over cucumbers to cover, leaving 1/4-inch headspace.
Seal with lids.
Process in water bath for 15 minutes.
Let stand at least 8 weeks before serving.
Yield: 4 quarts.