Hot Garlic Pickles
Found on Canning Only Recipes - Found on betterhomesandgardens
Makes 6 pints
3 pounds 4-inch pickling cucumbers*
4 cups water
4 cups apple cider vinegar
1/2 cup sugar
1/3 cup pickling salt
6 tablespoons dill seeds
6 to 12 fresh Thai Chile peppers
12 cloves garlic
Thoroughly scrub cucumbers. Remove stems and blossoms; slice off blossom ends. Cut cucumbers lengthwise into quarters. In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the water, vinegar, sugar, and pickling salt. Bring mixture to boiling, stirring to dissolve sugar.
Add 1 to 2 fresh Thai Chile peppers, 1 tablespoon dill seeds, and 2 cloves garlic, halved, to each jar.
Pack cucumber spears loosely into six hot sterilized pint canning jars, leaving a 1/2-inch headspace.
Pour hot vinegar mixture over cucumbers, maintaining the 1/2-inch headspace.
Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 10 minutes. Let stand at room temperature for 1 week before serving.