If you know me personally, you probably know of my pickle obsession.
Crunchy, spicy pickles are one of my most favorite favorite foods ever.
My mom use to find me all sorts of different kinds of spicy dill pickles to try. [She is the best!] We all know– it’s all about that satisfying CRUNCH.
But seriously, for a good, quality pickle– those can add up, we are talking 10+ dollars a jar.
AND, if they are THAT good– they are gone in one sitting.
My amazing mother gets the credit for this famous family recipe, and let me tell you:
THEY ARE THE best, crunchiest, spicy pickles everrr!!!
RECIPE:
BRINE:
- 2 Quarts water
- 2 Cup vinegar
- 1/2 Cup pickling salt
- 1/2 to 1 T alum
Boil until salt dissolves
STUFF YOUR JARS:
- 1 box pickling cucumbers [we get ours from the Murray Farmer’s Market]
- 1 pk. fresh dill weed [similar to this one, found at Okubo’s or Harmons]
- 1 jalapeno sliced in half
- 2-3 cloves of garlic
- 1/2 tsp. black peppercorn
- 5 to 10 mustard seeds
- a pinch of red pepper flakes.
- 1/2 of a habanero or other hot pepper. (optional– add more for hotness)
OTHER ITEMS NEEDED:
- 1 case or more of large mouth jar.
- New sealing lids and rings for each jar.
- Large processing pan.
* All ingredients were found from a local 801 farm or farmers market. #BuyLocal
PROCESS:
[Best done with a friend or two]
- Start your mason jars and rings on a hot wash/hot dry dishwasher setting.
- Scrub your pickling cucumbers and peppers with a scrub brush.
- Slice pickles in half or quarters.
- Slice peppers in half if desired. [*Wear gloves- hot peppers burn!]
- Start cooking your brine.
- Place new sealing jar lids in water, and place on stove. You want not, not necessarily boiling.
- Stuff your jars with dry ingredients, then pickles and peppers, leaving room at the rim.
- Pour your hot brine over your pickles.
- Wipe the rim with a dry towel.
- Place hot sealing lid and screw tightly with clean band.
- Seal your jars by fully submerging them in boiling water for 7-10 minutes. [Best if you have canner pan, canner rack or a large deep pan with thick bottom.*]
- Allow to cool, and make sure they are sealed within 12-24 hours.
- When sealed, place somewhere dark and cool for at least 6 weeks.
- Refrigerate after opening your spicy pickle.
*This is a great reference website for canning pickles.
Tell me, where is your favorite pickle from?? [Comment below]
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