Fiery Spiced Pickles Recipe

Directions:

1. Evenly distribute the cucumbers, garlic, chilies and dill sprigs among 6 sterilized quart-size canning jars (see sidebar).
2. Combine the water, bay leaves, cloves, vinegar, sugar, salt, mustard seeds, celery seeds, dill seeds, peppercorns, cloves and allspice in a stockpot; heat to a boil over medium-high heat. Cook until the sugar and salt dissolve, about 5 minutes.
3. Strain cooking liquid through a strainer; divide cooking liquid evenly among the jars, leaving 1-inch space. Fasten the lids tightly.
4. Process in a water bath 8 minutes; let cool. Check lids for a seal after 24 hours. Lid should not flex up and down when center is pressed. Remove rings, if desired. Store in a cool, dark place up to one year.