Spicy Garlicky Pickled Cucumbers In Vinegar Brine Recipes

SPICY GARLIC DILL PICKLES

Steps:

• Cut cucumbers into spears, rounds or other shape of your choice and place them into 2 1-quart wide mouth mason jars.
• Place crushed/smashed garlic cloves, dried chili peppers and peppercorns in the jars with the pickles.
• Add the salt to the jars (1 tablespoon in each jar) then the fresh dill on top.
• Combine the apple cider vinegar and water in a small bowl or measuring cup and pour to the top of each jar, just covering the top of the ingredients.
• Using a spoon, press all the ingredients down into the liquid making sure they're submerged.
• Cover tightly with the lids and place in the refrigerator for at least 3 days before eating (*see note).

HOMEMADE SPICY GARLIC DILL PICKLES RECIPE

Steps:

• Add all of the ingredients to a small bowl and stir to mix.
• Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
• In a large stock pot to avoid contaminationbring the vinegars, water and salt to a simmer.
• To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren't damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they're poking up too high.
• Pour the brine into the jars leaving 1/2 inch headspace, just covering the cucumbers.
• Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
• Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
• Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.

SPICY GARLICKY PICKLED CUCUMBERS IN VINEGAR BRINE

Steps:

• 1. Sanitize jars and lids 2. Bring the brine to a boil and then simmer for 5 min stirring. Then turn off the heat. 3. Smash and halve the garlic cloves. 4. Prepare cucumbers if slicing or spearing. 5. Add all non-fresh seasonings to the bottom of each jar plus 2 sprigs of dill weed and bay leaves. Add jalapeño slices if desired. 6. Pack cucumbers tightly adding the remaining dill and bay leaves somewhere in the middle. 7. Ladle the brine into the jars covering all ingredients leaving some space at the top. 8. Loosely screw on the lids and let cool to room temperature (at least 30 min). 9. Tighten the lid, shake around to stir the flavors, and store in a refrigerator for at least a week shaking every day or so.