Spicy Dill Pickles
5 -8 Pickling Cucumbers per quart (depending on size)
14 heads Fresh Dill
14 cloves (large) Fresh Garlic, peeled & crushed
7 large Jalapeno Peppers, sliced in half diagonally
7 large Hot Peppers (see note)
7 qt. Canning Jars, lids & bands
4½ cups Cider Vinegar
15¾ cups Water
7 tbsp. Pickling Salt, granulated
Wash cucumbers and set aside on a towel. Place 2 heads of dill, 2 cloves of garlic, 1 jalapeno and 1 hot pepper in each jar (see note). Now add cucumbers and pack as tight as you can. The name of cucumbers will vary by jar because of sizes. In a large sauce pan, combine vinegar, water and salt together and bring to a boil. Carefully and slowly pour the vinegar mixture over cucumbers into jars leaving a ½ inch of headroom at top. Wipe rims clean and put on lids and bands according to manufacturer’s directions. Place the 7 jars in boiling water in a canner covering them by at least 1 inch with water and cover with a lid. Start cooking time of 20 minutes as soon as you have the jars in the water. Remove from water bath and place on a towel to cool. Sound for lids to pop as that means they are sealed.
Note: Jars need to be sterilized in boiling water or washed in dishwasher with drying cycle on just before filling.
Note: I use Ho Chi Minh chile peppers. They are yellow and about the size of your index finger. I slice these in half lengthwise diagonally too. You can use any pepper/chile you desire to achieve the spiciness you desire. I will also use the dry red peppers you find to Chinese cooking if I don’t have the other ones that I prefer.
Note: Pickles need to rest for 8 weeks before opening for best results.
Ideas for Future Efforts____________________________________________