These thick crinkle-cut hot garlic dill pickles turned out great.  These are fresh from the field to the jar. Changes in the recipe explained briefly below also worked out great!  

Osage Farms in Dillard, Georgia is a real find.  When I first realized that the cucumbers they offered were authentically fresh from the field and that they had been picked within the hour, I knew I would have a top quality product to use for my hot garlic dill pickles.  Also offered along with the cucumbers were potatoes, various peppers (hot and mild), beets, peaches, cabbage, tomatoes (very wide variety), various squashes, tender ears of corn, okra, and soon apples.  All of their produce is top quality and fresh.

Recipe Changes

Since this last batch of pickles, prepared this past Saturday, was a fairly small batch of 12 quarts,  I ventured out in my recipe. This time around, I added a more generous portion of powdered cayenne along with a multi-fistful of dried hot chili peppers into the brine mix.  In the jars, to leave more room for pickles, I backed off on the amount of added flaked cayenne and dill.  I did add fresh dill weed sprigs to the jars along with fresh hot chili pepper rings, and whole dried cayenne peppers to the jars before I added the thick sliced, crinkle cut cucumber slices and covered them with the spicy brine. The pickles are not room temperature cured yet, so I have not tried them.  I hope they will be very good.

UPDATE: They are tastier and spicier than ever and the thicker slices make then crunchier.

The Osage Produce Stand is a wonder of fresh goodness in North Georgia close to the North Caroline state line on HWY 441.

The equivalency table I created for making various sized batch of pickles is a big help: