Jalapeno Dill Pickles

>> Thursday, August 11, 2011

If you're like us, the beginning of August is the time you're drowning in cucumbers and tomatoes. Like generations before us, we have begun canning our produce, and enjoy the fresh taste of summer in the middle of winter. This recipe is featured in Angela's book, "The Complete Guide to Food Preservation: Step-by-Step Instructions on How to Freeze, Dry, Can, and Preserve Food."


4 lbs. small pickling cucumbers
8 cups cold water
1/3 cup kosher salt
1/3 cup white vinegar
1 tsp. pickling spice (if desired, remove extra allspice and coriander)
1 tsp. whole black peppercorns
4 Tbsp. dill weed, or 2 to 3 heads of dill, chopped
6 peeled garlic cloves, crushed
4 jalapenos, thinly sliced length-wise


1. Sterilize canning jars.
2. Scrub cucumbers well. Slice off the ends of cucumbers and cut cucumbers lengthwise into spears.

3. Place layers of cucumbers and salt in a large bowl, and cover this with a layer of ice. Place in the refrigerator for two to three hours to make the cucumbers crisper. Drain well.

4. Mix together the spices and vinegar in a medium pot or saucepan. Bring to boil and stir well.

5. Place half of a garlic clove in each jar. Pack cucumber wedges vertically in jars, alternating with slices of jalapeno, leaving little space between each spear. Ladle the brine over cucumbers, leaving a 1/4 inch of headspace. Slide a knife or spatula inside the jar to remove air bubbles; adjust headspace if necessary. Dampen a kitchen towel and wipe around the rims of the canning jars. Screw the canning lids onto the jar just until finger-tight.

6. Process in a boiling-water canner for 20 minutes.

Yield: About 6 pints

The Complete Guide to Food Preservation
You can find other canning and preserving recipes in my book, The Complete Guide to Food Preservation: Step-by-step Instructions on How to Freeze, Dry, Can, and Preserve Food


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