Directions

In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar.

• Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. .
• Remove air bubbles and adjust headspace, if necessary, by adding hot
• mixture. Wipe rims. Center lids on jars; screw on bands until
• fingertip tight.
• Place jars into canner with simmering water, ensuring that they are
• completely covered with water. Bring to a boil; process for 15
• minutes. Remove jars and cool. Yield: 9 quarts.

** Note from Chella The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.**