I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, August 12, 2013

Spicy Dill Pickles

If you like dill pickles and like spicy things, you are going to love this.  I personally think that homemade pickles are far better than those that you can buy in the store.  Even better than the expensive ones.

(Makes 14-16 pints or 8 quarts)

*8 pounds Pickle Cucumbers (3-4 inches long)
*16 cloves garlic, sliced
*1 medium white onion, chopped
*4-6 hot banana peppers or jalapeño pepper, chopped & seeded (leave seeds in if you like it really spicy)
*2/3 cup pickling salt
*8 Sprigs dill weed along with the heads
*4 cups white vinegar
*12 cups cold water
*2 bags ice

~Wash cucumbers, and place in the sink with cold water and lots of ice.
~Soak for at least 2 hours but no more than 8. Refresh ice as needed.
~Sterilize 8 (1 quart) or 16 pint jars & lids in boiling water for at least 10 minutes.
~In a large pan over medium heat, combine the vinegar, water & pickling salt.
~Bring the brine to a rapid boil.
~Divide the garlic, dill, onion & hot peppers into the jars.
~Slice cucumbers either length wise or in hamburger dill style.
~Fill each jar with cucumbers, leaving 1/2 inch headspace.
~Fill jars with hot brine, leaving 1/2 inch headspace.
~Wipe top of jars with a clean cloth to remove any residue.
~Seal jars with lids & rings.
~Process jars in hot water bath for 15 minutes.
~Remove jars from hot water bath and let sit for 24 hours before storing in a cool place (fruit cellar).
~Store pickles for at least 8 weeks before eating.

~Add two hot cherry peppers in each jar quart jar or one for a pint jar in place of hot peppers.

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