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Hot Garlic Dill Pickle Recipe


Ingredients:
Note: If you are unfamiliar with canning procedures, read Pickling Techniques before beginning.

Ingredients
* 8 pounds of cucumbers (3- to 5-inch pickling cucumbers, may be sliced or whole)
* 2 gallons water (for soak)
* 1 and 1/4 cups pickling salt (divided)
* 1 and 1/2 quarts vinegar
* 1 tablespoon sugar
* 2 quarts water (for brine)
* about 40 cloves of garlic,(more or less) peeled, 4 per jar
* 40 jalapeno peppers (more or less) sliced in half, 2 per jar
* about 3 tablespoons whole mustard seed
* fresh dill or dill seed (see directions)
* fresh grape leaves, 2 per jar

Directions:
1. Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. (If using whole cucumbers, rather than sliced, and they have stems; leave 1/4-inch of stem attached).
2. Dissolve 3/4 cup salt in 2 gallons water. Pour over cucumbers and let stand 12 hours.
3. Drain cucumbers and set aside.
4. Combine vinegar, remaining 1/2 cup salt, sugar and 2 quarts water. Heat to boiling.
5. To each jar, add 1 teaspoon mustard seed, 2 heads fresh dill (or 1 and 1/2 teaspoons dill seed), 2 jalapeno peppers, 4 cloves garlic and 2 fresh grape leaves if available - see note 2 below.
6. Fill jars with cucumbers, leaving 1 inch head space.
7. Cover with boiling brine (vinegar/salt mix), leaving 1/2-inch head space. Remove air bubbles by thrusting a plastic or wooden utensil up and down along inside wall of jars. Wipe jar rims with a clean cloth. Apply lids hand tight.
8. Process in a boiling water bath (10 minutes for pints; 15 minutes for quarts).
(makes 7-9 pints)

Store in cool area. Best if allowed to sit at least 2-3 weeks.

NOTE: THIS RECIPE MAKES A SALTY PICKLE. IF YOU PREFER A LESS SALTY FLAVOR, SKIP THE 12 HOUR SALT SOAK AND USE 1/4 CUP SALT FOR THE BRINE (STEP 4).

Note 2: You may have trouble finding grape leaves if you or your neighbor do not grow grapes in your yard. They are not sold in stores to our knowledge.

Grape leaves are in the recipe to aid in making a crunchy pickle. If grape leaves are unavailable, don't worry, you will still get a pretty good crunchy pickle, especially if refrigerated prior to eating. Our preference is not to use any other firming agent if grape leaves are unavailable.




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