Green Chile Pickles...

...Or Why I Still Talk to My Ex:

Because his dad makes THESE and sends them to him in the mail from New Mexico*. Yes. They are THAT good.

8 lbs (18-24). pickling cucumbers, 4-5 inches long
¾ c pickling or Kosher salt
2 quarts water
3 cups white vinegar
6-1/2 cups water
24 whole garlic cloves
3 tablespoons pickling spice
6 red, yellow or orange peppers of choice (Sweet Italian, Yellow hots, Habenero)
6 springs fresh dill weed
6 heads fresh dill weed
6 roasted, seeded Anaheim or New Mexico green chiles, cut in strips

Directions:

Wash cucumbers thoroughly. Cut off blossom end. Cut each in 4-5 spears.
Place in large ceramic bowl or crock.
Dissolve pickling or Kosher salt in 2 quarts water. Pour over cucumbers. Place ceramic or china plate on top of pickles. Weight the plate down with a gallon Ziploc bag filled with water, be sure all cucumbers are submerged. Let stand for 24 hours preferably in refrigerator.
In a large kettle, combine white vinegar with water. Place pickling spice in cheesecloth bag. Add pickling spice in cheesecloth bag to water and vinegar.
Bring to a boil.
While vinegar and water are coming to a boil, pack cucumbers spears in processed quart jars. Add 1 dill sprigs,1 dilll heads, 1-2 strips roasted green chile, 1 red, yellow or orange pepper and 4 cloves of garlic to each jar.
Discard spice bag from boiling liquid. Pour hot liquid over cucumbers to within ½ inch from top of the jar.
Close jars per manufacturer’s instructions.
Place jars in large container of hot water. Add enough hot water to cover jars + 1 inch. Bring to a boil and process for 20 minutes in boiling water bath.
Remove jars from boiling water bath. Let cool.
Best flavor if allowed to stand for 2 weeks in cool, dark place.


* I've stayed in touch with others for much dumber reasons.