3 tsp crushed red pepper (1/4 tsp red pepper in each jar)
12 tsp dill seed (1 per jar)
12 garlic cloves (1 per jar)
Instructions
Soak cucs overnight in cold water. This helps to plump them up. Clean them, removing any dirt
Combine water, vinegar, and salt in a non-reactive pot. Heat until almost boiling. This is your brine
Pack clean jars with cucumbers/pickles. Make sure cucumbers are below the neck line of the jars (cut them if they need to fit)
Add 1 tsp dill seed, ¼ tsp red pepper, and 1 garlic clove to each jar
Pour hot brine over the tops of jars, making sure that the cucumbers are covered with brine
Place hot lids on top of jars, adjust screw bands and place into hot water canner and process for 10 minutes. Let cool and wait until you hear popping of the lids. Check lids for seals. Enjoy!
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/blog/garlicky-pickles/