Email to Cat      

Spicy Pickles

Source of Recipe


Adapted from a recipe by Melissa Graham



List of Ingredients



• 8 pounds pickling cucumbers, such as Kirby
  
• 6 large cloves garlic, peeled
  
• 6 serrano chiles, split
  
• 1 bunch dill
  
• 12 cups water
  
• 2 each: bay leaves, cloves
  
• 2/3 cup each: cider vinegar, sugar, coarse salt
  
• 2 tsp each: whole mustard seeds, celery seeds, dill seeds, whole peppercorns
  
• 2 cloves
  
• 1 tsp whole allspice
  






Instructions



1. Evenly distribute the cucumbers, garlic, chilies and dill sprigs among 6 sterilized quart-size canning jars.
   
   
2. Combine the water, bay leaves, cloves, vinegar, sugar, salt, mustard seeds, celery seeds, dill seeds, peppercorns, cloves and allspice in a stockpot; heat to a boil over medium-high heat. Cook until the sugar and salt dissolve, about 5 minutes. Strain cooking liquid through a strainer; divide cooking liquid evenly among the jars, leaving 1 inch space. Fasten the lids tightly.
   
   
3. Process in a water bath 8 minutes; let cool.
   Check lids for a seal after 24 hours. Lid should not flex up and down when center is pressed. Remove rings, if desired. Store in a cool, dark place up to 1 year.
   
   Yield: 6 quarts