How Do You Make EASY Spicy Dill Pickles?
Every August I begin thinking of long summer days- eating and preserving good foods from the garden. These are so easy you can have a dozen jars stacked in your pantry in just a few hours. Wash and sterilize canning jars in dishwasher. Sterilize the lids and rings in a small pot of boiling water. Wash & scrub the cucumbers. Combine the Vinegar, water and salt into a large pot and simmer until salt is dissolved. Keep HOT and ready. Pack into each hot jar 3 peppers, a clove of garlic & a bunch of fresh dill; pack tightly with the cucumbers. Fill each Jar with the Hot Brine liquid up to 1/2 ” from top. Wipe rim of jar and place lid and seal tightly on jar. Fill your large Pot or Canner half way with water and bring to a boiling point. Place your jars in Pot, making sure the water level covers the top of jars. Process Quart size jars for 15 minutes. Remove jars from pot and set aside to cool/seal the jars. Do not touch lids until jars are completely cooled.
