Spicy Garlic Dill Pickles For Riffraff - cooking recipe

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

Preparation

Wash cucumbers, drain.
Cut cucumbers lengthwise into quarters.
Bring water, vinegar and salt to a boil.
Place 1 dried pepper, 1 clove garlic and 1 sprig dill into each hot sterilized jar.
Pack cucumbers tightly into jars.
Ladle hot liquid over cucumbers, leaving 1/4 inch head space (This should cover the cucumbers).
Remove air bubbles by running a knife down into the jars.
Put lids and rings on jars.
Process for 15 minutes in a boiling water canner.
Remove jars to a towel on a counter.
The lids should be sealed (you won't be able to\"pop\" the lids).
Allow to sit for at least 6-8 weeks before opening.