HOT DILL PICKLES

7
Peggi Anne Tebben

By
@cookiequeen

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.

Rating:

★★★★★ 4 votes

Comments:
Method:
Canning/Preserving

Ingredients

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  • 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

How to Make HOT DILL PICKLES

Step-by-Step

  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.

Printable Recipe Card

About HOT DILL PICKLES

Main Ingredient: Vegetable
Regional Style: American




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