Sunday, July 24, 2011

Hot and Spicy Pickles

With the copious amounts of cucumbers, Maggie and I decided that we would also try to make some hot and spicy pickles to go with the sweet and spicy pickles I made a few weeks ago and the dill pickles we made today. I think the hardest part of making these is not actually trying one before they are ready....which takes TWO WEEKS!!! It was a fun process and turned out looking beautiful and I have no doubt they will also be delicious as well.

Hot and Spicy Pickles

Canning jars
30 -40 medium pickling cucumbers
4 cups vinegar
3 quarts water
2 tablespoons sugar
fresh dill
1 garlic, bulb whole cloves and some chopped 
3/4 cup kosher salt or 3/4 cup sea salt
1 1/2 tablespoons peppercorns
red dried hot chili peppers
1 tablespoon pickling spices
crushed red pepper flakes

Clean cucumbers in cold water. Place water, vinegar, sugar, salt in large pot. 
Place sprigs of dill (stems and all) and pickling spices in cheesecloth. 

Knot the cheesecloth and place in pot with the rest of ingredients. 

Bring to a boil to make a brine solution. Place a few peppercorns, few garlic cloves or chopped garlic, 1/8 teaspoons Alum, a couple dried whole chile peppers in each empty canning jar that is going to be used. 

If you desire hotter pickles, add optional 1 - 2 teaspoons crushed red pepper flakes to each jar. Then place pickles in jar and fill with brine solution. Can for 8 minutes in water bath. 

COOL JARS VERY QUICKLY. Pickles are ready to eat in about 2 weeks. Enjoy!
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