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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Spicy, dilly, zippy pickles. (From the Chicago Tribune) Ingredients:
8 pounds pickling cucumbers, such as kirby |
6 large cloves garlic, peeled |
6 serrano chilies, split |
1 bunch dill |
12 cups water |
2 each: bay leaves, cloves |
2/3 cup each: cider vinegar, sugar, coarse salt |
2 tsps. each: whole mustard seeds, celery seeds, dill seeds, whole peppercorns |
2 cloves |
1 tsp. whole allspice |
Directions:
1. Evenly distribute the cucumbers, garlic, chilies and dill sprigs among 6 sterilized quart-size canning jars (see sidebar).
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.
3. Strain cooking liquid through a strainer; divide cooking liquid evenly among the jars, leaving 1-inch space. Fasten the lids tightly.
4. 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 one year.
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