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Author Notes: Here's a re-worked version of my original dill pickle recipe. I've made a few modifications to the recipe, added some new flavors, and passed out a few jars for testing. The results? I believe everyone has loved this recipe. Extra heat, a little less vinegar to water percentage, and some dill seeds! —Brussels Sprouts for Breakfast
Makes 8 16 oz. mason jars
for the brine:
- 8 mason jars
- 6 cups water
- 3 cups apple cider vinegar
- 1/2 cup pickling or sea salt
- 1/4 cup granulated sugar
- 2-3 pickling cucumbers (1/4 inch chips)
- 2 small sprigs fresh dill
- 1 clove garlic (crushed)
- 1 teaspoon dill seed
- 1 tablespoon mustard seeds
- 1 teaspoon caraway seeds
- 1 tablespoon black peppercorns
- 1 teaspoon white peppercorns
- 1 habanero (stem removed)
- In a medium pot, bring water, vinegar, salt and sugar to a boil. Remove from heat and let cool to room temperature.
- As the brine cools, get the jars ready. Stuff each jar with fresh dill, dill seed, garlic, mustard seeds, caraway seeds, peppercorns, habanero and cucumber chips. Note: I don't sterilize my jars because I keep them in the fridge.
- When liquid has cooled, pour enough in each jar to fill 1/4 inch from the top. Seal with lid and refrigerate. You can eat them as soon as the next day, or wait a couple of weeks before cracking it open. I think you guys are gonna like this one.
- This recipe was entered in the contest for Your Best Recipe with Vinegar