Hot Dill Pickles SOS!!!!!!

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by herfrds, Aug 25, 2010.

  1. herfrds

    herfrds Chillin' With My Peeps

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    Jan 11, 2010
    Montana
    A friend gave me a recipe for hot dill pickles that is THE BEST ever.
    I cannot find the recipe.[​IMG] [​IMG]

    I have looked everywhere, called the friend, she called back but did not leave the recipe.[​IMG]
    Also googled it and none were correct.

    HELP!!!!!!!

    Here is what I remember:

    Place 1 head of dill into a quart jar.
    Add 2 slices from a habanero pepper
    1 clove of garlic
    a slice of onion
    Pack jar with cucumbers

    Here is what I do not remember:
    The Brine.

    Heat water, salt and vinegar to boiling, pour over cucumbers in jars.
    Let cool. Pour brine back into pot and reheat to boiling
    While waiting for brine to boil add 1T of mustard seed to each jar.
    Pour boiling brine back into jars.
    Put on lids and rings.
    Put jars into a 9x13 pan and place in a preheated 350 degree oven for I think 20 minutes.
    Pull out and place upside down on towels and let cool.
    Place right side up in a cool dark place for 6 weeks.


    All the brines I have found are different. Does anybody else have this recipe?????
     
  2. herfrds

    herfrds Chillin' With My Peeps

    1,729
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    Jan 11, 2010
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    Finally got it![​IMG]
    Wrote it inside of my cabinet above the stove with permant black marker. Now hopefully I'll never lose it again.[​IMG]
     
  3. redhen

    redhen Kiss My Grits... Premium Member

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    Weeeell.. now ya gotta share it with us!
     
  4. herfrds

    herfrds Chillin' With My Peeps

    1,729
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    Jan 11, 2010
    Montana
    4 1/2 qt water
    1 1/2 qt vinegar
    1 1/2c salt
    dill
    garlic cloves
    onion
    habanero peppers
    mustard seed

    Put into a quart jar 1 head of dill. 1 clove of garlic. 1 small wedge of onion. 2 slices of habanero pepper.
    Pack in 3"-4" cucumbers.
    Heat water, vinegar and salt to boiling. Pour into jars. Let sit til cool. Pour back into pot and reheat brine to boiling.
    While brine is heating add 1t mustard seed to jars.
    Wipe rims after brine has been poured back into the jars. Put on lids.
    Put jars into a pan and put in a pre heated 350 degree oven for 15 minutes.
    Remove and let cool.
    Store in a dark cool place for 6 weeks. Then ready to eat.


    Have had tons of comments concerning these pickles. If you do not like a lot of heat just add 1 slice of pepper. If you like really hot food try it with 3 slices. I have a friend that loves really hot food so I added 4 slices. The 3 just about killed us.
    Tried it this year with a few jars not having any peppers. A friend tried them and thought he was going to die from the heat, so thought to try it that way this year.
     
  5. redhen

    redhen Kiss My Grits... Premium Member

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    Western MA
    Thanks!!
     

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