Wednesday, September 3, 2014

Spicy Dill Pickles

Spicy Dill Pickles
(7 quarts)


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

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