Peppery Texas Pickles

Ingredients:

2 lbs pickling cucumbers, sliced
1 cup chopped fresh cilantro
6 small dried red chile peppers (such as New Mexican)
4 garlic cloves, thinly sliced
1 large sweet onion, sliced
3 cups white vinegar (5% acidity)
1 cup water
1/3 cup sugar
2 Tbsp canning-and-pickling salt
1 Tbsp pickling spices

Instructions:

Place first 5 ingredients in a large plastic bowl (do not use glass).

Combine vinegar, 1 cup water, and next 3 ingredients in a 4-cup glass measuring cup. Microwave at HIGH 3 minutes remove from microwave, and stir until sugar dissolves. Pour hot mixture evenly over cucumber mixture. Cover and chill 48 hours.

Spoon evenly into quart canning jars or freezer containers, leaving 1/2 inch of room at the top. Seal, label, and freeze pickles 8 hours or up to 6 months. Thaw in refrigerator before serving. Use thawed pickles within 1 week.

Makes 3 quarts.

From Southern Living, July 2004.