hot chili pepperswashed and drained (see recipe instructions), See Note.
dry dillsee recipe instructions
pickle crispsee recipe instructions
Instructions
To begin, you will slice all of the cucumbers with a mandolin or knife. Discard the blossom end as you slice all of the cucumbers.
Cut the stems from the chili peppers (use gloved hands.)
Combine the salt, sugar, water, and vinegar in a large pot. Bring it to a boil, reduce the heat, and simmer for 15 minutes.
Place a whole or minced clove of garlic in each hot jar.
Place a chili pepper in each jar.
Pack the cucumber slices into the jars, leaving 1/4 inch head space.
Add in 1/2 teaspoon of dry dill and 1/8 teaspoon pickle crisp to each pint jar. (1 tsp dill and 1/4 tsp pickle crisp for quarts.)
Ladle the liquid into the jars, leaving 1/4 inch headspace.
Use a bubble wand to remove any air pockets. Add additional liquid if needed to return the level to 1/4 inch headspace.
Wipe the rims of the jar with a damp rag that has been dipped in white vinegar. This ensures that there is no residue and your lids can seal properly.
Close with lids and rings.
Process the jars in a hot water bath canner or steam canner for 15 minutes. (See chart above in the blog post for elevation adjustments.)
Place the jars on a cooling rack or counter lined with towels in a draft-free location for 12-24 hours.
Remove the rings, test the seals, and label the jars.
Allow the pickles to sit for at least 2-3 days before you try them. A week would be better. This will give the cucumbers time to properly pickle in the liquid.
Notes
Please note, the nutritional information is auto-generated. The quantities will not be accurate, as you do not consume the brine ingredients. NOTE: Didn't grow chili peppers in the garden or can't find them in the store? You can use red pepper flakes instead. Use 1/2 teaspoon per pint, 1 teaspoon per quart.