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HOT DILL PICKLES (NANA) Recipe

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This recipe for HOT DILL PICKLES (NANA) is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 hot peppers
1 quart vinegar
3 quarts water
1 cup plan salt
flower of dry dill or dill seed (2-3 T. for each quart)
options: distilled water, cherry leaf, grape leaf
Directions:
Directions:
Scrub pickles with vegetable brush. Pack pickles and peppers in jars. Half gallon jars work great. If you use quart jars then use smaller pickles and only 2 hot peppers. The amount of hot peppers depends on hot you want it.

I usually let them stand overnight or for several hours before sealing because they soak up some of the liquid and I can add more before sealing.

Use hot rubbers and lids.

HINTS: Last year I used distilled water or boiled my water to rid it of minerals and iron. I put a cherry leaf on the bottom and top of the pickles. (I read an article telling both of these help keep the pickles brittle. Also a grape leaf would do the same thing.) Also to rid your pickles of bacteria poor boiling water over them after scrubbing.

 

 

 

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