Hot Dill Pickles


Well, I had some time today to try out Mama’s dill pickle recipe (see earlier post today). My wife’s been craving dill pickles lately, now that she’s expecting. We’ll have to wait a couple of weeks for the flavors to develop with these to see if they are what she was looking for.

Update: WAY TOO SALTY. Next time I will try 1 teaspoon. I think there was a typo in the full recipe that I reduced.

4 medium cucumbers (cut into spears)
2 Hungarian wax peppers (pierced)
1 cayenne pepper (pierced)
2 pearl onions
2 heads of dill
1 cup vinegar
2 cups water
1/4 cup salt

Yields 1 quart

1. Bring vinegar, water and salt to a boil

2. Stuff sterilized quart jar with vegetables and dill

3. Pour liquid over vegetables

4. Process in a hot water bath for 11 minutes.


Join the Conversation

  1. Well, we opened these up today and they smelled pretty much dead on. But…they’re really, really, really salty. Salty enough to give you goosebumps. They’re actually kind of good in a weird (very salty) way. I think these are a try-again, but with about 1/2 the salt (or maybe even less). And I personally might vote for leaving out the peppers, but that’s because I’m kind of a dill pickle purist.

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