Hot Garlic Pickles

Ingredients

• Cucumbers, sliced thick
• Whole garlic cloves, peeled
• Hot peppers, e.g. Habanero & Jalapeño
• Dill
• Vinegar
• Salt

Instructions

• Poke holes in the hot peppers. For extra heat, slice or chop them.
• Insert cucumbers, garlic, and peppers evenly into a jar.
• Top the jar with dill, pushing down the cucumbers.
• In a pot, mix:
  • 12 cups of water
  • 4 cups of white vinegar
  • 3/4 cup of kosher salt
• Boil the contents of the pot.
• Pour into the jar. Shake and tap the jar to get air bubbles out, and top with more boiling liquid.
• Close the jars, and set aside to cool.

Notes

The pickles will be ready in around 2 weeks. They can be stored at room temperature until they are opened, at which point they should be stored refrigerated.