Recipe

Fiery Spiced Pickles Recipe

	Crabhappychick / All my dishes 1 year, 3 months ago Spicy, dilly, zippy pickles. (From the Chicago Tribune) Prep:20m Cook:15m Servings:8	Crabhappych
	spicy zingy pickles

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Ingredients

8 pounds pickling cucumbers, such as Kirby

6 large cloves garlic, peeled

6 serrano chilies, split

1 bunch dill

12 cups water

2 each: bay leaves, cloves

2/3 cup each: cider vinegar, sugar, coarse salt

2 tsps. each: whole mustard seeds, celery seeds, dill seeds, whole peppercorns

2 cloves

1 tsp. whole allspice

Directions

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.

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