• Fresh Dill Hot Pepper Pickles! Posted on September 26, 2013


    Fresh Dill Hot Pepper Pickles! These were so good. I love pickles, and I LOVED these pickles. Remember, they don't look it, but these are HOT!

    You will need: (this is one batch)

    80-5 inch cucumbers(cut in half)
    Tea spoon in every quart jar of birds eye pepper powder
    3 sprigs of fresh dill in every jar
    14 quart mason jars with small lid
    5 whole garlic cloves
    1 teaspoon pickling spice per jar
    1/2 cup of onion per jar
    2 teaspoons of mustard seed per jar
    1 teaspoon of dill seed per jar
    2 quarts of white vinegar
    4 quarts of bottled water
    1 cup of canning salt
    1 cup of sugar
    A 22 quart pressure cooker(canner)
    Large pot 8 quart
    Canning utensils
    Two small pots for boiling utensils, lids, funnel
    2 teaspoons of alum

    First day you prep your cucumbers by washing
    And putting them in a canning salt bath(1/2 cup in water)
    Put in frig over night
    Second day drain off water.
    Cut in half if you want easier to pack tight
    Make sure cucumbers are at room temp before packing
    Sanitize jars by putting in canner for 15 minutes boiling temp no pressure
    Sanitize lids in small pot with every utensil you need
    In a large pot put 4 quart water 2 quart vinegar, 6 sprigs of fresh dill, table spoon of pickling spice, 1 cup of sugar, 1 cup of canning salt. Bring to a boil for 15 minutes.
    While the brew is cooking cut up cucumbers with gloves on.
    Bring canner back up to temp high heat
    In hot jars put onion, dill seed, fresh dill, mustard seed, pickling spice, 5 garlic cloves per jar, 1 teaspoon of birds eye pepper powder per jar
    Pack cucumbers in as tight as you can but leave 3/4 inch from top
    Pour pickling brew over cucumbers in jar just covering them( use funnel)
    Quickly with magnet stick take lids out of water and put on jars one at a time. Tighten lids. You will only be able to do as many quarts as your canner will allow. My canner holds 8. I will only work on 8 at a time.
    Turn up to high on canner(3 inches of water in canner)
    To start before jars.
    Put on top and seal top with jigger on
    Stay with and do not leave because too much pressure will blow jars
    Check altitude. Your canner will have a ppsi for your altitude needed
    My altitude ppsi is 12 for 20 minutes
    You will have to adjust heat levels to medium to get the correct ppsi needed
    After 20 minutes turn off heat letting pressure go down slowly
    At 5 ppsi(pound per square inch) take off jigger
    Be careful steam under pressure
    Let all the pressure out, take off canner lid(steam)
    Take out jars and set on a cooling rack if you have one.
    Repeat process
    Let jars set for 2 months
    Eat enjoy!

    recipe shared from: http://thehotpepper.com/topic/42394-birds-eye-fresh-dill-pickles/

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