Hot Dill Pickles

This dill pickle canning recipe was my mother’s recipe. She always added a red hot pepper to each jar for that tangy, spicy taste. They have been a family favorite of my family for 40 years. Hope they will be a favorite for your family as well. RECIPE: 1–Wash and sterilize quart jars. I run mine through the hottest cycle on my dishwasher. 2–Put one teaspoon canning salt in the bottom of each quart jar with a clove of peeled garlic, a head of fresh garden dill, and a half teaspoon of alum (or I use Pickle Crisp).

3–Pack clean cucumbers in jars. Put in one red hot pepper in each jar.

4–Pour hot mixture of one part white vinegar to one part water in jars. Fill to one half inch headspace. Wipe jar rims clean and seal with NEW lids. Remember it’s fine to reuse jar bands but do not reuse used lids. Only use new lids.

5–Place jars in water bath. When water comes to a boil, boil for 10-15 minutes.

6–Remove jars from water bath with jar lifter and cool overnight on thick towel. Next morning test to make sure all your jars have sealed. Label jar lids with canning date and title of contents. Store on shelf.