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hot dill pickles

(4 ratings)
cookiequeen avatar
Recipe by
Peggi Anne Tebben
@cookiequeen
Granbury, TX

About 25 years ago, an old man in his 80's gave me his recipe for these. I still make them every year! They stay so crunchy &have just the right heat to them.

(4 ratings)
method Canning/Preserving

Ingredients For hot dill pickles

  • SOLUTION FOR ABOUT 5 QUARTS :
  • 8 cups cold water
  • 2 cups white vinegar
  • 1/2 cup pickling salt
  • ADD TO EACH QUART JAR:
  • 3 cloves garlic, slightly crushed to release flavor
  • 1 tsp. hot pepper flakes
  • 1 tsp. dill seed or,use more of fresh dill
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. alum

How To Make hot dill pickles

  • 1
    Bring the solution to a boil & cool.
  • 2
    Place halved cucumbers in jars.
  • 3
    Place all the spices in each jar.
  • 4
    Pour the cooled solution over it & place lids on jars.
  • 5
    Process in hot bath, starting with only warm water, for 10 minutes. Start timing when water comes to a boil.
  • These have just put in the jar.
    6
    I also just put in a gallon jar & -put straight in fridge. Allow 2-3 weeks before eating.
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