"The belly rules the mind."--Spanish Proverb

Hot Dill Pickles Recipe

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This recipe for Hot Dill Pickles, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John/Mary Jo Suelter
Added: Tuesday, September 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c pickling salt
3 qt water
1 qt white vinegar
Garlic cloves
Dill weed
Pickling spice
Banana peppers or hot peppers or jalapeņo
Alum
1/2 bushel or more small cucumbers

Directions:
Directions:
Wash Cucumbers in cold water and let soak to chill. Wash, slit & remove seeds from peppers.
Bring the water, vinegar and salt to boil. Place in bottom of Jar:
1 garlic clove
dill weed
1 tsp pickling spice
slices of peppers
1 pinch of alum
Pack cucumbers in jar, fill almost to top with boiling liquid, screw on top tight. Allow to sit quietly for 24 hrs in order to set.

Number Of Servings:
Number Of Servings:
12+ quarts
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
These are great pickles to open after 6 weeks. They have a wonderful fizz at that time. Remember, they will become hotter the longer they sit or after you open the jar.

 

 

 

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