Spicy Dill and Garlic Pickles
Makes 1 Jar
2.5 cups vinegar
1.5 cup water
2.5 tbsp coarse salt
3/4 pint pickling pickles, sliced into quarters
1/2 chili pepper sliced
5 garlic cloves, sliced
1.5 tsp dried dill (best to use fresh, put whole sprigs into jar)
1/2 tsp peppercorns
1. In a pot, combine vinegar and water and bring to a boil. remove from heat and stir in salt to dissolve.
2. Allow the vinegar mixture to cool for 5 min while you put the cucumbers, garlic, chili peppers and spices into the jar. It is best to put the spices at the bottom of the jar and then top with the cucumbers.
|I would put the dill at the bottom next time. I would also use fresh if I had it.|
4. Once at room temperature, transfer to the fridge to chill for 3 days.
|4 days later|
These pickles were crisp, tangy and just a little spicy. I may add some red chili flakes into the mix next time. These pickles are for true tangy pickle lovers, but sugar can always be added if a sweeter variety is preferred.
Next on my path to fermenting and canning: homemade chili sauce. Don't hold your breath though...