Jimmys Dills

Directions

1. 1
   Rinse the cucumbers, drain, and trim and slice each lengthwise into 4 wedges.
2. 2
   If preserving the pickles, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
3. 3
   To each jar, add 2 dill sprigs, 2 chile peppers, and 2 garlic cloves.
4. 4
   Tightly pack the cucumber wedges in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
5. 5
   Combine the vinegar, water, salt, sugar, dill seeds, bay leaves, peppercorns, and cloves in a large pot and bring to a boil, stirring until the sugar dissolves, about 1 minute.
6. 6
   Pour the hot liquid over the cucumbers, maintaining the 1/2-inch headspace.
7. 7
   For refrigerator pickles, seal the jars tightly and cool to room temperature.
8. 8
   Refrigerate for 2 weeks to allow the flavors to develop before serving.
9. 9
   Store in the refrigerator until ready to serve, or for up to 1 month.
10. 10
    For preserved pickles, process in a hot water bath for about 20 minutes to vacuum-seal (see Know-how, page 291).
11. 11
    Let cool to room temperature, check the seal, and store in a cool, dark place for at least 2 weeks to allow the flavors to develop before serving, or for up to 6 months.
12. 12
    Refrigerate after opening.