These spicy dill pickles are packed full of flavor, and not too sweet. I can barely keep jars of them in the pantry, because they get eaten so fast!
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To make this Pickle Recipe you will need:
- knife and cutting board
- rubber or latex gloves
- canning/pickling salt
- white distilled vinegar
- dry dill
- pickle crisp
- hot chili peppers
- pint or quart jars
- canner (hot water bath or Steam Canner)
- canning tools (tongs, ladle, etc.)
- towels or cooling rack
Now the last time I made these pickles, I got very ambitious and make 36 pints at once! Yes, you read that right. So when I say Mr. Smith devours them, I am not kidding.
This recipe will make about 7 pints or 3 quarts of pickles.
When you make these pickles, you will put a hot chili pepper in each jar. I used Chinese 5 Color peppers that I grew in the garden.
You can use any hot pepper, such as a cayenne. If you don’t want the heat, you can cut the peppers in half and deseed them.
When you are working with hot peppers, ALWAYS wear gloves. The capsaicin oil can embed in your skin and be difficult to remove.
And even after many hand washes….your eyes may not be happy with you when you take your contacts out. You can guess how I know this.
A clove of garlic goes in each jar. We really like garlic, so I put minced garlic in there.
But if you want the garlic flavor to be a little more subtle, leave the cloves whole.
One of the tricks to crispy pickles, is to always remove about 1/2 inch of the cucumber on the blossom end. There’s something about it. I don’t know what the science is, but if all the experts say to do it, there must be something to it.
The other trick, is adding pickle crisp to each jar. I add 1/8 teaspoon to each pint, or 1/4 teaspoon to quarts.
I just want to mention here, that I have had a ton of questions recently about this ladle that you see in the photo below. It is a strainer ladle and is very handy when canning. I purchased mine locally, at a little country store – the Dutch Oven Bakery in Falkville, Alabama.
I have found the same one available on Amazon (HERE), if you don’t happen to live in northern Alabama.
Adjustments to Canning Times for Elevation
When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Make adjustments to the processing time according to the chart below if you live at a higher elevation.
|Elevation:||1001-3000 ft||3001-6000 ft||6001-8000 ft||8001-10,000 ft|
|Additional Processing Time:||5 minutes||10 minutes||15 minutes||20 minutes|
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Pickled Pepperoncini Peppers
- 24 cups Pepperoncini peppers, washed and cut into pieces, or split
- 8 cups water
- 8 cups white vinegar
- 2/3 c pickling salt
- 1/2 c granulated sugar
- 1/2 c black peppercorns
- 8 cloves garlic
- “pickle crisp”
- To begin, combine the water, vinegar, salt and sugar in a large pot. Bring it to a boil, and boil for 1 minute. Reduce the heat to low and keep the liquid hot for canning.
- Fill your jars with sliced or split peppers.
- Place 1/8 teaspoon of pickle crisp in each jar, along with 1 Tb peppercorns and a clove of garlic.
- Ladle the pickling liquid into the jars, allowing for 1/4 inch of head space.
- Use a bubble wand (or chop stick) to remove any air bubbles, pressing the peppers against the sides of the jar. Add additional liquid if needed to bring the liquid back to 1/4 inch of head space.
- Close your jars with lids and rings and place them in the canner.
- Process your jars for 10 minutes. (Adjust for elevation.)
- Allow the jars to rest for 5 minutes in the canner before transferring to a draft-free location to cool over night, or 12-24 hours.
- Remove the rings, check the seals, label and store your jars of pickled peppers.
Nutritional information is auto-generated and the accuracy is not guaranteed.