HOT & SPICY GARLIC DILL PICKLES
Nothing screams summer more than pickling and canning fresh fruits and veggies from the garden or the farmers market. It's fun too, and comes along with a nice sense of accomplishment looking at all the pretty jars of preserved goods when you're done. Since these pickles are not processed to be shelf stable, they're so very easy, and fast to make. When you're done, and the jars have cooled they go right in the fridge. Easy, no fuss!
First things first, go to your garden, farmers market, farm stand, whatever, and get some pickling cucumbers. I like Kirby's but you can use others, just keep them on the smaller side. By the way, you can make these year round using Persian cucumbers or any other smaller variety. You can also cut them into rounds/chips if spears aren't your thing. You'll need 3 pint-sized canning jars with lids.
Hot & Spicy Garlic Dill Pickles
10 or 11 pickling cucumbers (I like Kirby's, but you know that already)
3 pint-sized canning jars with lids
1 ½ cups cider vinegar
1 ½ cups water
2 tablespoons pickling salt
9 garlic cloves, lightly smashed (3 per jar)
1 bunch of fresh dill (divide between the jars)
1 teaspoon peppercorns per jar (mixed colors)
4 to 5 whole allspice per jar
6 to 9 hot chili peppers, like Fresno or Thai, 2 to 3 per jar (2 if they're big, 3 if they're small, you get the idea)
• Wash, dry and cut the cucumbers into spears
• Rinse and dry dill
• Wash and dry chilis, making a slit down the side of each one
• Peel and lightly smash the garlic cloves
Tightly pack the cucumber spears into the jars with dill, garlic and chilis. Top with peppercorns and allspice. In a sauce pan, combine the cider vinegar, water and pickling salt, stirring to dissolve the salt. Bring to a boil. Yes, your house is going to smell like vinegar for awhile but it's worth it. Take the brine off the heat and carefully pour into the jars, filling nearly to the rim. Let the jars cool on the counter while you gaze admiringly at your handiwork. Once they're cool, pop them in the refrigerator and try to forget about them for a couple weeks because it takes some time for the flavors to get into the pickles. Also, the heat from the peppers builds over time, and that's a good thing. Pat yourself on the back, you just made some hot and spicy pickles!
