Spicy Hot!
From: Gene
Heat oven to 250 degrees and sterilize 4 clean quart canning jars.
Wash the cucumbers and slice into large spears. Wash dill heads. (If you can't get fresh ripe dill heads use 1 tablespoon dried dill weed per jar.) Peel and cut garlic cloves. Wash and cut peppers.
In a large pot put water, vinegar and salt. Bring to a boil.
In a small sauce pan put the lids and cover with water bring to a boil then shut the heat off leaving the lids in the water until used.
In a large stock pot or canner with a wire canning rack, put enough water to cover the jars and bring to a boil. (Remember when you add the jars the water level will go up. You can always remove some water as you add the jars)
Working one jar at a time put garlic, pepper, 1 tablespoon of pickling spice and dill in the bottom of the jar. Fill the jar with cucumber spears. Push the last ones in tightly. Use only your fingers and be careful not to break the jar. Using a pyrex cup measure fill the jar with hot brine leaving 1/4 inch of head space. Once all jar is filled, cover with a lid and ring. Tighten the rings as tight as you can by hand.
Once all the jars are filled and covered, put the filled jars into a water bath or canner using the jar lifter. You should have just enough water to cover the jars. Cover and process for 10 Minutes.
Using the jar lifter, carefully remove each jar to the counter. (Careful to not bump the hot jars as they break easily.) Cover the jars with a dish towel to keep out of drafts. Let cool completely before removing the towel.