Ingredients Jump to Instructions ↓

  1. 50 -60 cucumbers (either small, whole ones or bigger ones cut into spears)

  2. 14 garlic cloves

  3. 14 heads dill

  4. 14 jalapenos or 14 chili peppers or 14 crushed red pepper flakes

  5. 1/2 cup pickling salt , not table salt

  6. 5 1/2 cups distilled white vinegar

  7. 6 cups water

Instructions Jump to Ingredients ↑

  1. Bring vinegar, water, salt and garlic to a boil.

  2. Meanwhile, scrub cukes.

  3. Pack them into clean jars.

  4. Place a head or two of dill on top of the cukes. I like a lot of dill. Can use more.

  5. Remove the garlic from the brine and place one or two in each jar.

  6. Place one pepper in each jar and if you like hotter pickles add 1-2 T crushed red pepper flakes to each jar.

  7. Pour liquid into each jar to within 1 inch of top, making sure all cukes are covered.

  8. Wipe off rim and tightly screw on lid and ring ( I usually have these in a pan of boiling hot water before I use them).

  9. Have the oven preheated to 250 degrees with a cookie sheet on low shelf.

  10. Carefully place the jars on the cookie sheet.

  11. Leave in oven for 20 minutes.

  12. Take out and set in a place away from drafts and leave sit for 24 hours before moving to a cool dry place. ?


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