HOT GARLIC DILL PICKLE RECIPE
This is our most popular pickle recipe. It makes a salty, spicy dill with a hint of garlic that most people seem to love.The recipe uses fresh grape leaves to provide crunch to the pickles. To our knowledge, stores do not sell fresh grape leaves so if you or a neighbor do not grow grapes in your yard, you may have trouble finding grape leaves. If grape leaves are unavailable, don't worry, you will still get a pretty good crunchy pickle if you do not over process in step 7 and if you refrigerate the pickles prior to eating. Our preference is not to use any other firming agent if grape leaves are unavailable.It is important to use the freshest cucumbers you can find, preferably from your own garden or directly from a near-by farmer's market. Store bought cucumbers are not as fresh and are generally coated with wax. The difference in store bought and farm fresh cucumbers in the final pickles is definitely noticeable.The jalapeno pepper in each jar will make a mildly spiced pickle. If you like a more fiery pickle adjust the amount of crushed red pepper you use. If you prefer, you can make the pickles without any crushed red pepper and then add a little to each jar after it is opened and refrigerated. The crushed red peppers will spice up the pickles almost over night. With this method you can judge the amount of spiciness you like and adjust jar by jar.Finally, the ingredients are given on a "per quart jar" basis. In other words, acquire the amount of ingredients listed in the recipe according to how many cucumbers you have to pickle or how many quarts you want to make.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Wash cucumbers
- Cut 1/16-inch slice off blossom end and discard. If using whole cucumbers, rather than sliced, and if they have stems; leave 1/4-inch of stem attached.
- Prepare jars and lids in boiling water. Allow to stand in boiling water until used.
- In a separate LARGE non-reactive pot (see note 1), combine brine ingredients. Bring to a boil and stir until all the salt is dissolved. Keep at a slow simmer until used.
- In each sterilized jar place: three sprigs of dill weed, 1 medium jalapeno pepper (sliced length-way), 3 cloves garlic, 1/2 teaspoon black peppercorn and 2 grape leaves. Add crushed red pepper according to how hot you want the pickles.
- Fill jar with cucumbers (previously washed in cold water) and pour hot vinegar mix (brine) in jar to within 1/2 inch of top.
- Seal jars hand tight and process in boiling water bath 15 minutes.
- Store in a cool area. Best if allowed to sit at least 2-3 weeks before eating.
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