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Title: Speedway Spicy Garlic Dill Pickles
Categories: Pickle Vegetable Peppers
Yield: 7 Pints
| 5 | lb | Pickling cucumbers |
| 5 | c | 5% distilled vinegar |
| 5 | c | Water |
| 1/2 | c | Pickling salt |
| 7 | lg | Whole cloves of garlic |
| 7 | Serrano, cayenne or other hot peppers | |
| 7 | Fresh heads of dill |
Mix vinegar, salt, and water. Place on burner and bring to boil. At same time put canning lides in pan with water, bring to boil. Quarter or slice cucumbers. Put in sterilized 1-pint mason jars along with dill, peppers, and garlic. Pour water, vinegar, and salt mixture into jars to 1/2-inch from top. Seal with hot lids and bands. Place sealed jars in hot water bath. Bring to a hard boil and turn off precisely as water begins boiling. Remove jars immediately and place on rack to cool. Pickles will be ready in two weeks.
NOTE: Place 2 tablespoons of vinegar in water bath to prevent clouding deposit on jars. Salt may be adjusted upward to one cup per batch. Some prefer that amount. I double the recipe since I do lots of pickles at one time. If you are going to do pickles DO pickles, don't mess around. This recipe is also good for okra.
John Hartman Indianapolis, IN
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