HOT DILL PICKLES

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HOT DILL PICKLES image

About 25 years ago, an old man in his 80's gave me his recipe for these. I still make them every year! They stay so crunchy &have just the right heat to them.

Provided by Peggi Anne Tebben

Categories     Other Appetizers

Number Of Ingredients 10

SOLUTION FOR ABOUT 5 QUARTS :
8 cups cold water
2 cups white vinegar
1/2 cup pickling salt
ADD TO EACH QUART JAR:
3 cloves garlic, slightly crushed to release flavor
1 tsp. hot pepper flakes
1 tsp. dill seed or,use more of fresh dill
1/2 tsp. cream of tartar
1/2 tsp. alum

Steps:

  • 1. Bring the solution to a boil & cool.
  • 2. Place halved cucumbers in jars.
  • 3. Place all the spices in each jar.
  • 4. Pour the cooled solution over it & place lids on jars.
  • 5. Process in hot bath, starting with only warm water, for 10 minutes. Start timing when water comes to a boil.
  • 6. I also just put in a gallon jar & -put straight in fridge. Allow 2-3 weeks before eating.

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