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Ингредиенты
- 30 x 4-inch "pickling" cucumbers (See Note)
- 1/8 tsp powdered alum
- 1 clv garlic - peel and chop to one quarter inch size
- 2 x heads fresh dill
- 3 x red warm peppers, minced (See Note)
- 1 sm onion - sliced - OPTIONAL Pouring Solution
- 1 c. coarse-medium salt ( I use canning salt from HEB )
- 3 quart water
- 1 quart white vinegar
- 8 quart canning jars, (Mason, Kerr, etc.)
Инструкции
- Salad cucumbers are too soft and won't produce the crispness which pickling cucumbers do.
- Peppers:Jalapenos, Poblanos, Green Chiles, Arbols, or possibly 1/2 Habanero, your choice, depending on how warm you want your pickles.
- Do not use mild peppers like the bells. Taste will not be nearly as good.
- Wash cucumbers and let stand in cool water overnight. I put them in a deep pot and fill about 3/8 full of water and add in ice cubes on top. Cover tight with aluminum foil. This keeps the cool in and insures crispness Pack in warm sterilized jars. Also sterilize the lids and rings.( I do mine in the dishwasher). Slice cucumbers in quarters, lengthwise. Get more into a jar which way. To each qt,on top of the cucumbers, add in above amount of alum, garlic, dill, peppers, onion. The combined salt, water, vinegar will have been heated to boiling so as to be ready to fill jars when you have the cucumbers, etc. added. I use a ladle to dip from pot to jar. fill to top of pickles, but leave some room between solution and rim of jar. I leave about 1". Wipe the rim of the jar and carefully screw the lids as tight as you can.(Some people simply tighten the lids and let the warm liquid in the jars do the job of sealing the jars.) Let set on counter on a dish towel till all jars seal - pop).
- I prefer the boiling method to seal the jars. I Submerge jars in deep cooking pot about 1/2 full of water, ( may take several pots depending on how many jars you end up with), Make sure which tops of jars are completely covered with water, to a depth of at least 1 1/2" deep above top of jars.
- If you don't cover the jars, they will explode! After a 10 minute boil, them on my butcher bloc on a dish towel. If properly sealed, you should hear the jar lids "pop" starting in about 10 min. May take several hrs for all jars to pop. For those jars which don't pop, I retighten the jar lids and repeat the boiling.
- Makes 6 - 8 qts. Let sit for 2-3weeks. Then ready to eat. The longer they sit, the hotter they get!
- I usually open my first jar of a new batch within a couple of days. It'll last me about a week, then the other jars will be close to schedule as I get to them. LOL The only difference I find in a jar opened in a day or possibly two and those which sit for at least a week is the hotness and not as much
- "whang", that is TEXAN for "BITE"!
- Enjoy your Warm Pickles, but beware, they're habit forming!
- Cheers !
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 693g | |
| Recipe makes 6 servings | |
| Calories 54 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 237mg | 7% |
| Total Carbs 5.56g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.14g | 2% |
| Protein 0.63g | 1% |
