Spicy Dill Pickles

Fresh Ingredients
6 Quarts Small Cucumbers
Bundle of Fresh Dill (2 fist full)
3 heads of garlic (pealed)
40 Thai Chilis (Fresh)

Brine Ingredients
1.5 Liters Apple Cider Vinegar
1.5 Liters White Vinegar
3 Liters Cold Water
1/2 Cup Pickling Salt
2/3 Cup Black Peppercorns
½ Cup Coriander Seeds
3 Stalks of Dill Weed Seeds
1 Teaspoon Cumin Seed
20 Thai Chilis Halved

Brine Instructions
Add all the ingredients to a large stock pot and bring to a boil, replace any water loss with boiling water. We have a kettle on standby should the brine reduce to far. A little reduction is good as we think it helps the flavor of the brine. It also allows for the all the ingredients to really come together if you bring it to a boil, and then back the heat off to a simmer while you prep the rest of the items.

Canning Instructions
Divide all the fresh ingredients between eight, one-liter jars. Ladle the brine over into the jars and seal immediately. Use hot water to bathe the jars for 10 minutes. Remove and let cool.

We usually let them stand for at least a week before we crack into them, but sometimes we’re pretty impatient and crack into them the next day.

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