Nothing beats homemade pickles especially if you like garlic and lots of heat. Making pickles yourself is easier than you might think too although you do have to invest in some pickling jars. The rest of what you need can be found in your kitchen. I recommend — jars because they have a one piece lid that makes a popping sound as the jars cool off and again when you open them up which is proof positive the seal was secure.
Bring a big pot of water to the boil. Using tongs lower the empty jars and lids and boil for a minute or so. Remove the jars and lids with your tongs and let then cool on some paper toweling.
Dump your cucumbers and peppers in a sink full of cold water and give them a good scrub. If they are really dirty use a soft scrub brush. Transfer them to a colander and put them aside.
Wash your dill at shake it in the air to remove excess water. Carefully look for any bits that are wilty or worse and put them on some kitchen paper.
Peal enough garlic so you can put at least one glove in each jar.
Next get your brine on the stove. In a saucepan combine water vinegar and salt and bring it to a boil until the salt has dissolved. Kosher salt is used because it dose not have added iodine. The absence of iodine gives you a nice clear brine. Salt with iodine will give you a cloudy brine.
INGREDIENTS:
- Pickling cucumbers
- Fresh dill
- Garlic
- Hot peppers
- Pepper corns
For the brine:
- Vinegar
- Water
- Kosher salt
DIRECTIONS:
Wash with a brush the cucumbers and hot peppers.
Wash the fresh dill
Sterilize your jars and the lids in boiling water.
