HOT PICKLE / DILL PICKLE AND ZESTY DILL PICKLES

HOT AND ZESTY DILL PICKLES

Utensils12 quart pot1L mason jars (clean well, use new lids)1L measuring cup and measuring spoons
IngredientsSaltGarlicDillWhite distilled vinegar (6% acid)Hot banana peppers2-4 inch pickling cucumbers
Pickle BrineFor 1L of Brine:Add 250 ml of vinegar to 1L measuring cupAdd 120ml of saltFill to 1L with waterMix until all the salt is dissolved
Pickling DirectionsAdd to 1L canning jar:
4 cloves of garlic, peeled and chopped
2 Tbsp. fresh dill, chopped
¼ cup sliced Hot Banana Peppers
Slice (cleaned) cucumbers cut into ¼ inch rounds and packed tightly into the jar.
Add brine mixture and fill to ¼ inch from the rim of the jar. Close cap tightly.
Place jars upright into the pot (do not stack jars) and fill the pot with tap water to cover the bottles. Bring water to a slow boil and continue boiling for 5 minutes. Remove pot from the burner and begin adding tap water slowly so that the pot is overflowing at a slow trickle. (If cold water is added too quickly jars may crack!) Continue this until jars are cool enough to hold against your face. Your pickles will be ready to eat the next day. Best if served chilled. Store in a dark cool place.