HOT DILL PICKLES
By
Peggi Anne Tebben
@cookiequeen
1
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.
Ingredients
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SOLUTION FOR ABOUT 5 QUARTS :
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·8 cups cold water
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·2 cups white vinegar
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·1/2 cup pickling salt
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ADD TO EACH QUART JAR:
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·3 cloves garlic, slightly crushed to release flavor
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·1 tsp. hot pepper flakes
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·1 tsp. dill seed or,use more of fresh dill
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·1/2 tsp. cream of tartar
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·1/2 tsp. alum
How to Make HOT DILL PICKLES
- Bring the solution to a boil & cool.
- Place halved cucumbers in jars.
- Place all the spices in each jar.
- Pour the cooled solution over it & place lids on jars.
- Process in hot bath, starting with only warm water, for 10 minutes. Start timing when water comes to a boil.
- I also just put in a gallon jar & -put straight in fridge. Allow 2-3 weeks before eating.
