I developed the recipe for small green tomatoes but it works even better with cucumbers.Would love to see you hot dill pickle recipe, if you care to share it. Sounds good!
Hot Dill Pickles
Small cucumbers or large cucumbers sliced into quarters and halved if too long.
Whole jalapenos
Garlic cloves
Dill
Grape leaves
1/4 tsp. pickling spices per qt. jar
1/4 tsp. mustard seed per qt. jar
Brine
3 qts. vinegar
1 qt. water
1 cup canning or pickling salt
Mix vinegar, water and salt together. Bring to boil and keep at a low boil until all jars are filled.
Fill sterilized quart jars with cucumbers, one jalapeno pepper quartered lengthwise, 2 to 3 garlic cloves peeled.
Add pickling spices and mustard seed and 2 heads of dill. Top with one or two fresh grape leaves (can omit if not available).
Ladle or pour boiling brine into filled jars. Immediately seal with sterilized lids and rings and turn upside down to cool.
Allow to cure in a cool place for 4 to 6 weeks. Refrigerate once opened.