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

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

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