Killer Dillers (v)

This is my favorite pickle recipe.  It is a classic garlic dill, crisp and delicious.
If you have never made pickles before, try it.  It's pretty easy, you just need some equipment:  a BIG pot to boil a lot of water in, a rack to put the jars on in the pot, I just used a round metal cooling rack.  I can put 4 jars in my big pot.  You also need canning tongs, to pick up hot glass jars out of that big pot of boiling water, and you need jars, bands and lids, and of course, your ingredients.  In a nutshell, first, you sterilize the jars (boil them in the big pot), and sterilize the lids (boil in a small pan).  You want everything to be extremely clean.  After preparing the jars, fill the jars with the produce, make the brine and pour it over, then seal the jars in a water bath and boil for 15-20 minutes.  You want to pack the cucumbers into the jars, pour the brine over them, but don't fill the liquid all the way to the top of the jar.  Leave about a quarter inch of space.  Take a butter knife and slide it down into the side of the jar and press inward, pressing against the cukes to release any air bubbles.  Put the lids and bands on and give them the water bath to seal.  Cool the jars completely on wire racks on the counter.  This is when they seal.  You will hear the jars "ping" as they seal.  It's a very rewarding sound!  If you love pickles as much as I do, you will never go back to store bought pickles ever again!

KILLER DILLERS

Boil  until salt is dissolved:

2 cups water2 cups white vinegar
2 Tablespoons kosher salt

Pack into clean jars:
Pickling cucumbers whole, sliced or cut into spears.

Fresh, peeled garlic cloves, 2 or 3 per jar
fresh or dried dill, about 1-2 Tbs. per jar
a few whole peppercorns per jar

pour the brine over and fill jars to about 1/4" from top.  Seal with lids and bands and seal in a water bath for 15 minutes.
Cool on wire racks.