Sunday, October 2, 2016

In A Pickle... Hot Garlic Pickles

Hot Garlic Pickles
Found on Canning Only Recipes - Found on betterhomesandgardens

Makes 6 pints 

3 pounds 4-inch pickling cucumbers* 

4 cups water 

4 cups apple cider vinegar 

1/2 cup sugar 

1/3 cup pickling salt 

6 tablespoons dill seeds 

6 to 12 fresh Thai Chile peppers 

12 cloves garlic 

Thoroughly scrub cucumbers. Remove stems and blossoms; slice off blossom ends. Cut cucumbers lengthwise into quarters. In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the water, vinegar, sugar, and pickling salt. Bring mixture to boiling, stirring to dissolve sugar. 

Add 1 to 2 fresh Thai Chile peppers, 1 tablespoon dill seeds, and 2 cloves garlic, halved, to each jar. 

Pack cucumber spears loosely into six hot sterilized pint canning jars, leaving a 1/2-inch headspace. 

Pour hot vinegar mixture over cucumbers, maintaining the 1/2-inch headspace. 

Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 10 minutes. Let stand at room temperature for 1 week before serving.

1 comment:

  1. I don't like dill cucumbers enough to can them myself but with Thai Chilis? Oh yeah!


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