How to Can Spicy Dill Pickles

I grew up with pickles, pickles, and yet more pickles! If you happened to see my article in August's @Better Homes and Gardens magazine, you know my love for pickles has been passed down throughout my family. This spicy garlic and dill variety is so super simple!

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Ingredients:
- 11 lbs cucumbers
- 3 cups apple cider vinegar
- 1 cup white vinegar
- 4 cups water
- 3 tbsp honey
- 2 tbsp canning salt
- 5 tsp dill seed, separated
- 10 cloves garlic, peeled and smashed
- 10 hot peppers (or 1/2 tsp red pepper flakes per jar)

Supplies:
- 10 pint jars with lids and rings

Instructions:
- In a 6-quart saucepan, combine the two kinds of vinegar, water, honey, and salt. Bring to a boil and reduce to a simmer.
- To prepare the cucumbers, cut off 1/2-inch on each end and discard. Slice 1/4-inch slices and set aside in a bowl. If you aren’t using fresh cucumbers, soak the cucumbers in ice water for 2 hours.
- To each sterilized pint jar, add one hot pepper or red pepper flakes and one smashed garlic clove. Pack cucumbers in each jar, leaving 1/2-inch headspace. Add 1/2 tsp dill seed on top of cucumbers.
- Pour prepared brine over prepared cucumbers, leaving 1/2-inch headspace. Wipe the rim of the jar and place on the lids and rings according to package instructions.
- In a prepared water bath, process the jars for 10 minutes, adjusting for altitude according to the USDA canning guide.
- Remove from the water bath and cool jars on a rack for 12 hours.
- Store in a dark place and enjoy anytime after 2 weeks.

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Видео How to Can Spicy Dill Pickles канала Wyse Guide