The Unknown Foodie’s Hot Sour Dill Pickles

Ingredients


(Use cucumbers known as Kirby’s if possible) 1 (1/2 gal jar), sterilized
10 – 16 3” to 4” long salad cucumbers 1/4 cup Kosher or pickling salt
3 Fresh Jalapeno, Habenero or Serrano Chili peppers 1/3 cup white vinegar
8 large cloves of fresh garlic sliced 1 quart water
1 small bundle of fresh Dill 1 tablespoon yellow mustard seeds
2 tablespoons of pickling spice 1 tablespoon black peppercorns

Procedure

Dissolve salt in vinegar and water until mixture turns clear. Set aside. This is the Brine.
Wash cucumbers thoroughly and drain. Cut out any soft spots.
Place 1/3 of dill in the bottom of the jar. Add cucumbers standing on end (vertical).
Slice hot peppers in half and add 3 halves to bottom between cucumbers.
Add 1/3 more dill on top of cucumbers and peppers.
Add ½ of sliced garlic and spices on top of the dill.
Add remaining cucumbers and peppers to fill jar.
Add remaining dill, garlic and spices on top.
Fill jar slowly with brine until full. Cover top of jar with a plastic sandwich bag and screw the lid onto jar. Tap jar lightly on cloth towel on counter to dislodge any air bubbles. Add more brine if needed. Loosen lid slightly and leave the jar on the counter or UN refrigerated for one week. Brine becomes cloudy on 5th or 6th day. On the 7th day, remove contents of jar, rinse pickles, peppers and garlic in clean water and drain. Discard dill, spices and old brine. Make a new quart of brine and place pickles, peppers and garlic back into rinsed jar with fresh brine. Place jar in refrigerator. You now have your very own homemade HOT, SOUR, DILL PICKLES to enjoy anytime! Want ‘em hotter? Add more peppers or hotter peppers. Want ‘em milder, add fewer or leave the peppers out. Want garlic pickles, add lots more garlic.

ENJOY!