Kirby Pickles

2 cups white vinegar
2 cups dry white wine
3/4 cup salt
1/2 cup sugar
4 dill flowers or sprigs
2 tablespoons caraway seeds
1 teaspoon red pepper flakes
8 garlic cloves -- peeled, and thinly sliced
18 firm Kirby cucumbers -- well washed

In a large enamel-lined pot, combine vinegar, wine, salt, sugar, dill, caraway seeds, red pepper flakes and garlic. Add 4 quarts of water. Place over high heat, and bring to a boil. Immediately turn off heat, and allow mixture to steep for 30 minutes.

Place cucumbers in a very large glass or plastic bowl. Pour vinegar mixture over the cucumbers, and submerge them by placing a plate on them (make sure no air is trapped beneath). Weight plate down with a glass or ceramic pot.

Allow mixture to cool, and refrigerate for at least three days before using.

This recipe yields 18 pickles.

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