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Hot & Spicy Pickle Recipe

How to make hot & spicy pickles from your garden fresh cucumbers. A great new way to enjoy a taste of pickles that will give you a little kick!
Servings 8 pints

Ingredients

  • 30 - 40 medium size pickling cucumbers
  • 4 cups white vinegar
  • 3 quarts water
  • 3 ⁄4 cup kosher salt
  • 2 tablespoons sugar
  • 1 teaspoon turmeric
  • 6 sprigs fresh dill
  • 1 tablespoon pickling spices
  • 1 garlic bulb peeled and chopped
  • 1 1 ⁄2 tablespoons peppercorns
  • red dried hot chili peppers 4 per pint jar
  • crushed red pepper flakes optional

Instructions

  1. Sterilize canning jars and let cool until able to be easily handled. Warm canning jar lids in a small skillet with water.
  2. Prepare water bath canner per manufacture's instructions. *Skip this step is making refrigerator pickles.
  3. Clean cucumbers and cut off the ends and discard. Slice the cucumbers into 1/4 inch rounds. Set aside.
  4. Place water, vinegar, salt, sugar, and turmeric in large pot. Then place the sprigs of dill and pickling spices into a cheesecloth. Tie the ends of the cheesecloth and place in the pot.
  5. Bring liquid mixture to a boil to make the brine solution. Reduce and simmer for 5 minutes.
  6. Place a few peppercorns, 1/2 teaspoon chopped garlic, and 4 dried red chili peppers into each pint jar. *Add crushed red pepper flakes for an even hotter pickle.
  7. Place cucumber slices in jar and fill with brine solution, leaving 1/2 inch space at the top. Refrigerate immediately or prepare to can using the water bath method.

Water Bath Canning Instructions

  1. Using a plastic utensil, remove any air bubbles by sliding the utensil down the inside of the jar. Add more brine, leaving 1/2 inch headroom.
  2. Wipe rims of jars with clean cloth, place a clean lid on and screw on bands to finger tight only.

  3. Using a jar lifter, place filled jars into your water bath canner making sure to have about 2 inches of water above the top of the lids. Once the water bath begins to boil, process for 8 minutes.
  4. Remove the jars from the canner and let rest on a thick towel for 24 hours.
  5. Once the 24 hours is up, be sure that each jar sealed by pressing on the center of the lid. *If the lid moves up and down, then place those jars in the refrigerator. If the lid does not move when pushed, store in a cool dark place.

Recipe Notes

Pickles are ready to eat in 2 weeks!

Recipe courtesy of Old World Garden Farms