Saturday, September 13, 2008

Spicy Dill Pickles

We decided to try a second type of dill pickles in our canning adventures. A big shout out to Nest Colleen for sharing this recipe with me. They smelled so garlic and good when we were canning them that I can not wait to try them.

Look at all the yummy ingredients in there.

Dill pickles - medium sized
2 cups white vinegar
1/2 cup water
4 teaspoons pickling salt
2 teaspoons dill seed
2 teaspoons celery seed
4 cloves garlic, sliced
2 teaspoons mustard seed
2 jalapeno peppers

1. Wash pickles and pat them dry.
2. Place jars in a sink with boiling water and allow to soak for 5-10 minutes.
3. Place lids in a pot of boiling water and allow to soak for 5-10 minutes.
4. Add vinegar, water, pickling salt, dill seed, celery seed and mustard seed in a pot and bring to a boil.
5. Place pickles into the jars. Make sure they are packed in there.
6. Add 2 cloves of garlic to each jar.
7. Slice the jalapeno in half and de-seed. Add 1 to each jar.
8. Ladle the hot vinegar over the pickles.
9. Afix the hot lid onto the jar to seal.

*** note - if the lid doesn't "pop" within several hours then you did not get a proper seal and the pickles will spoil. You can tell if the jars have "popped" because you can see and feel that the lid has been pulled down tight.

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