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Hot Garlic Dill Pickle Recipe
Note: If you are unfamiliar with canning procedures, read Pickling Techniques before beginning.
NOTE 2: I published this recipe on articlebase.com in 2007. As a result of comments from some that tried the recipe, I have revised the ingredients for the recipe here. So, if you run across the earlier version of the recipe, please use this one. Due to a technical problem I have been unable to edit the articlebase.com recipe.
Note 3:We use quart jars but you can use pint size if that's what you have. If you run out of brine, do not attempt to make a partial batch, always use full recipe for brine.
Ingredients
* fresh cucumbers (how many?...how many pickles do you want to make?)
* jalapeno peppers, one per jar
* grape leaves (fresh), 2 per jar (see note below)
* whole peppercorn, 1/2 teaspoon per jar
* whole garlic cloves (peeled), 3 per jar
* fresh dill sprigs, (one large sprig per jar)
* crushed red pepper (optional, if you want hotter)
BRINE Ingredients (per batch)
* 2 quarts water (8 cups)
* 1/4 cup pickling salt (see note below)
* 1 1/2 quart white vinegar (6 cups)(5% distilled - commonly sold in stores)
NOTE: This recipe makes a pickle that is too salty for many people. Others love it. If you prefer a less salty flavor, reduce the salt to 3 tablespoons salt per batch of brine.
Directions:
1. Wash cucumbers (you may use any type cucumber, not just pickling cukes). Cut 1/16-inch slice off blossom end and discard. If using whole cucumbers, rather than sliced, and they have stems; leave 1/4-inch of stem attached.
2. Prepare jars and lids in boiling water. Allow to stand in boiling water at least 15 minutes
3. In a LARGE pot, combine brine ingredients. Bring to a boil until all the salt is dissolved. Keep at a slow simmer until used.
4. In each sterilized jar place: one large sprig of dill weed, 1 medium jalapeno pepper (sliced length-way), 3 cloves garlic, 1/2 teaspoon black peppercorn and 2 grape leaves. If you want a real spicy pickle, add 1/2 teaspoon crushed red pepper.
5. Fill jar with cucumbers (previously washed in cold water) and pour hot vinegar mix in jar to within 1 inch of top.
6. Seal jars and process in boiling water bath 15 minutes.
7. Store in cool area. Best if allowed to sit at least 2-3 weeks before eating.
Note: You may have trouble finding grape leaves if you or your neighbor do not grow grapes in your yard. They are not sold in stores to our knowledge. Grape leaves are in the recipe to aid in making a crunchy pickle. If grape leaves are unavailable, don't worry, you will still get a pretty good crunchy pickle if you do not over process in step 6 and refrigerate prior to eating. Our preference is not to use any other firming agent if grape leaves are unavailable.
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