Hot Dill
Tangy and spicy dill pickles with garlic and hot peppers, perfect for adding a zesty crunch to sandwiches or enjoyed straight from the jar.
Ingredients
- 1 qt. white distilled vinegar 5%
- 2 qt. well water
- 3/4 c. pickling or canning salt ⓘ
Instructions
- Let the vinegar and water mixture come to a boil and boil for 10 minutes.
- Pack clean jars with cucumbers, add 2 cloves garlic, 3 hot peppers, and 1 dill head.
- Pour the hot liquid into the jars, leaving 1/2-inch of space at the top.
- Seal the jars immediately with hot lids.
- When the pickles are ready to eat, take them out of the jar, cut into four lengthwise pieces, return to the jar, and refrigerate for 3 days before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).