Garlic Dill Pickles

Wash quart jars and lids thoroughly in warm, soapy water.

Wash and dry cucumbers. Cut into chips, spears or leave whole, depending on your preference.

Combine vinegar, water and salt in sauce pan and bring to a boil.

Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.

Pour the brine into the jars, leaving 1/4 inch headspace (that’s the amount of space between the surface of the brine and the rim of the jar). Wipe rims and apply lids and bands (don’t screw them on too tightly).

Let jars cool before putting them into the refrigerator. If you’re using canning jars and lids, note that your jars may seal during the cooling process. That doesn’t mean they’re shelf stable. Still refrigerate. Let pickles rest at least overnight before eating.