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*4-6 cloves garlic
*1/2 hot chili pepper (use a whole one if
you like it spicy)
*1 tsp. pickling spice
*3-4 sprigs fresh dill plus 1/2 tsp. dill weed
*2 tblsp. salt
*1 cup vinegar, hot but not boiling
*Boiling water to fill jar
1. Wash and cut off the ends of small pickling cucumbers. If using larger cukes, halve or quarter lengthwise. Then pack each jar with cucumbers, garlic, chili pepper, pickling spice, dill, and salt. Add vinegar and boiling water to fill. Leave no headspace.
2. Immediately seal with clean rings and seals that have been kept in simmering water. Adjust caps and shake each jar. Invert on a towel until cool. Shake jars every day. Your pickles will be ready to eat in 2 weeks.