By Todd Nelson
Average Low: 62F (Record: 42F in 1962)
0.8 Days After Last Quarter
1 to 2 cloves of garlic at bottom (depending on size)
1 slice of Jalapeno or thai chili at bottom (depending on your heat tolerance, add little to none or more if you'd like)
Start (tightly) packing pickles in your jar and in the middle or near the top add one more sprig of dill, 1 more clove of garlic and perhaps even some additional peppers (if you like them HOT)! According to the Scoville Scale, thai chili peppers are hotter than jalapenos so use caution and don't add if you don't like spicy pickles, but I LOVE the look of the red thai chili after you've canned!
3 quarts of water
1 cup sugar
1/2 cup (kosher/canning) salt
Bring to boil & stir until all salt/sugar has dissolved. Fill your packed jars with brine and leave about 1/2" to 1" head room. In your water bath canner, submerge and process for recommended time (based on your altitude). Then, take out of water bath and set on counter and let the sealing process continue... You should start to hear little 'pings' or 'clicks' as jar/lid seals - this is one of my favorite sounds while canning! Wait about 6 weeks to 2 months and eat away!!