Ingredients
15 garlic cloves, peeled and halved, divided15 fresh dill heads4 pounds small cucumbers (3 to 4 inches long)6 cups water4-1/2 cups white vinegar6 tablespoons canning salt3/4 teaspoon crushed red pepper flakes
Preparation
Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top.
In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. 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.
