Instructions: Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.

Wash 4 quart or 8 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Pack the cucumbers into the jars, leaving 1/2-inch head space. Divide the sliced pieces of garlic and halved heads of fresh dill among the jars. Add a pinch (about 1/8 teaspoon) of the dried red pepper flakes to each jar.

To make the brine: Combine vinegar, water, pickling spices, salt, sugar, turmeric and 1 cup chopped fresh dill in a pot (see note). Bring to a boil, then reduce heat and simmer for 5 minutes.

Put 4 cloves of garlic into each jar. Strain off the seasonings from the brine then ladle the hot brine into 1 jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Let cool to room temperature, then store in the refrigerator.

The pickles are ready to use after 3 to 4 days of aging, but they will continue to improve for several weeks. They keep, refrigerated, for about 1 year.

For storage at room temperature: Process the filled jars in a boiling-water canner 10 minutes for pints, 15 minutes for quarts (15 minutes for pints, 20 minutes for quarts at 1,000 to 6,000 feet; 20 minutes for pints, 25 minutes for quarts above 6,000 feet).

This recipe yields 4 quarts or 8 pints.

Yield: 8 pints

NOTES : Recipe is an adaptation of Greg Higgins "Damn Good Dills"

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