HOT DILL PICKLES

★★★★★ 4 Reviews
cookiequeen avatar
By Peggi Anne Tebben
from Granbury, TX

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.

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
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How To Make

  • 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.
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