Garlic Dill Pickles

Ingredients:

15 garlic cloves, peeled & halved, divided

15 fresh dill heads

4 pounds small cucumbers, about 3" long

6 cups water

4 1/2 cups white vinegar

6 tablespoons canning salt

3/4 teaspoon crushed red pepper flakes

Directions:

Place 5 garlic clove halves and five dill heads in each of three hot one-quart jars. Pack cucumbers into jars to within 1/2" of the top.

In a large saucepan, bring the water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2" headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Yields: 3 quarts