These Best Dill Pickles are a little spicy and oh so good!
Course Side Dish
Prep Time 35minutes
Cook Time 15minutes
Total Time 50minutes
12head fresh dillplus leaves
8small hot chili peppersoptional
4tspmixed pickling spice
Scrub the cucumbers thoroughly and cut a 1/4 inch slice off the blossom end.
Prepare the preserving jars. (Use your canning book instructions).
Combine the water and vinegar in a saucepan. Bring to a boil, reduce heat, and keep at a simmer.
Working one jar at a time. Place 3 dill heads and some leaves, 2 garlic cloves, 2 hot peppers, 1 tablespoon salt and 1 teaspoon pickling spice in the jar. Pack the cucumbers in the jar, wedging them in (so none will float to the top), leaving 1 inch head space. Pour in the hot vinegar solution, leaving 1/2 inch headspace. Release any air bubbles, and refill leaving 1/4 inch headspace. Wipe the rims clean and seal with band and rim according to canning instructions. Repeat with remaining jars. Process the jars in a boiling water bath for 15 minutes.
Makes 4 1-quart jars.
The garlic and the peppers are optional, but they really do set this recipe above the rest!