Fiery Spiced Pickles
From crabhappychick 15 years agoIngredients
- 8 pounds pickling cucumbers, such as Kirby shopping list
- 6 large cloves garlic, peeled shopping list
- 6 serrano chilies, split shopping list
- 1 bunch dill shopping list
- 12 cups water shopping list
- 2 each: bay leaves, cloves shopping list
- 2/3 cup each: cider vinegar, sugar, coarse salt shopping list
- 2 tsps. each: whole mustard seeds, celery seeds, dill seeds, whole peppercorns shopping list
- 2 cloves shopping list
- 1 tsp. whole allspice shopping list
How to make it
- Evenly distribute the cucumbers, garlic, chilies and dill sprigs among 6 sterilized quart-size canning jars (see sidebar).
- Combine the water, bay leaves, cloves, vinegar, sugar, salt, mustard seeds, celery seeds, dill seeds, peppercorns, cloves and allspice in a stockpot; heat to a boil over medium-high heat. Cook until the sugar and salt dissolve, about 5 minutes.
- Strain cooking liquid through a strainer; divide cooking liquid evenly among the jars, leaving 1-inch space. Fasten the lids tightly.
- Process in a water bath 8 minutes; let cool. Check lids for a seal after 24 hours. Lid should not flex up and down when center is pressed. Remove rings, if desired. Store in a cool, dark place up to one year.
People Who Like This Dish 6
- MadiB Nowhere, Us
- chefmeow Garland, TX
- dreeniep Fairfield, CA
- marykaymn Pequot Lakes, MN
- smizler Hamburg, NY
- rosiek Waterloo, CA
- crabhappychick Pittsburgh, PA
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The Rating
Reviewed by 1 people-
These sound fantastic. I love spicy and love pickles. High 5.
chefmeow in Garland loved it
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