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.
SPICY DILL PICKLES
(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.