Spicy Dill Pickles 2
Free Recipe Title: Spicy Dill Pickles 2
This Free Recipe ‘Spicy Dill Pickles 2′ requires the following ingredients:
24 pickling cucumbers (kirbys)
= (each between 3 and 4 long)
6 small bunche fresh dill
1 sma yellow onion — peeled, and
thinly sliced
12 garlic cloves — peeled, crushed
6 dried small red chili peppers
1-1/2 teaspoo black peppercorns
3 cu water
3 cu apple cider vinegar
1/2 c pickling salt
1/4 c granulated sugar
Recipe Temperature:
This Easy Recipe Serves: 0
Recipe Preparation: boil
How to easily cook Free Recipe: Spicy Dill Pickles 2
Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight. Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer’’s instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars. Bring a large pot or canner of water to a boil. In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar. Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening. This recipe yields 6 pints of pickles. Comments: If tap water in your area is hard or high in mineral content, use bottled water to prevent discoloration of pickles. Source: EMERIL LIVE with Emeril Lagasse - (Show # EM-1E83) - from the TV FOOD NETWORK S(Formatted for MC7): 05-27-2004 by Joe Comiskey - Mad’’s Recipe Emporium Yield: 6 pints
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