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Hot Pickles
Created by paullois, Thursday, 20 September 2012
At a glance
  • 3/4 cup canning salt
  • 3 cups dark vinegar
  • 9 cups water
  • cucumbers
  • 2 dry red peppers
  • 2 cloves garlic, whole
  • 2 heads dill (or 2 teaspoons dill seed)
  • 1 jalapeno pepper or sweet banana
  1. Slice or quarter cucumbers, put in quart jars.
  2. Add peppers, garlic and dill, (2 each per jar).
  3. Boil salt, vinegar and water and pour hot mixture over contents in jar.
  4. Process no longer than 10 minutes to seal. If processed too long pickles will get mussy.
  5. Ready to eat in about 6 weeks.
Additional Tips
Spicy! If you don't want them as spicy, use sweet banana peppers instead of jalapeno peppers. Enough for a canner full (7quarts) plus about a quart more of liquid.

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