Spicy Dill Pickles-Our Way

7/7/2019 – These pickles were made using the recipe developed after our preparation of Cajun Dill Pickles. We made this first time in five quart jars as there was enough brine and we had a lot of cucumbers. The recipe we developed was as follows.

  • ~12+ cups sliced cucumbers
  • 4 ½ cups water
  • 4 cups vinegar
  • 3 tbsp canning salt
  • 2 rounded tsp of dill seed in each pint or one rounded tablespoon in each quart
  • 8 tsp mustard seed in 8 pints or a scant tablespoon per quart [this is double the mustard seed as we like mustard]
  • ~3 cups of onion slices
  • 2 cloves of garlic per pint or 4 cloves per quart
  • 1/2 tablespoon of red pepper flakes per pint or 1 tablespoon per quart
  • Pickle crisping agent – 1/2 tsp per pint or 1 tsp per quart.
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