Hot Pepper Pickles

• 3 Kirby cucumbers
• 5 garlic cloves, crushed
• 3 dried de Arbol chili peppers
• 2 tbsp salt
• 1 tbsp black peppercorns
• 1 tbsp dried dill seed
• White wine or cider vinegar
• Filtered water

Slice cucumbers into long wedges. Combine with garlic, chili peppers, salt, peppercorns, and dill seed in a large bowl, then pack into canning jar(s). Fill halfway with vinegar, then top with water. Seal and refrigerate for 4 days, trying after day 2 and 3 for heat and spice.