Makes 4 quarts

4½ pounds kirby cucumbers, washed and, if large, cut in half, lengthwise

4 dried hot red chiles

16 to 20 fresh garlic cloves

1 cup sugar

3 tablespoons kosher salt

4 cups white vinegar

4 cups water

12 sprigs fresh dill

Combine the cucumbers, chiles, and garlic in a large nonreactive bowl.  Add the sugar and salt, tossing to coat.  Add the vinegar and water and set aside, stirring frequently, for about 30 minutes or until the sugar and salt are dissolved.

Pack the cukes into sterilized quart jars, adding an equal number of garlic cloves, 1 chile, and 3 dill sprigs to each jar.  Pour in enough liquid to cover the cukes.  Cover and refrigerate for at least 3 days before eating.  The pickles keep, refrigerated, for quite a long time but they do soften and develop stronger flavor as they sit.