Sriracha Spiced Dill Pickles
~Yields 5, 1 quart mason jars
~Ingredients 10-15 Small Cucumbers
1 cup sweet white onion4 baby sweet peppers
4 heads of garlic
6 cups apple cider vinegar
3 cups water
1/2 cup of granulated sugar
1/4 cup of pickling salt
3 T. Sriracha
3 T. mustard seeds
1 t. ground black pepper
1 t. celery seeds
1/4 t. ground red pepper
1/4 bunch of fresh dill
~Optional things to add to pickling liquid: Green Beans, Okra, Artichokes, Zucchini, Carrots, Cauliflower or Celery.
Wash and slice cucumbers in 1/2 inch wheels. Slice onion into thin peddles.Soak cucumbers and white onions in iced water for 1 hourDrain cucumber and onions in strainer and add to medium stock potCombine all remaining ingredients and bring to a simmer for 5 minutes.While cucumbers are simmering.
Prepare mason jars.
Step 1: Wash mason jars with hot soapy water.
Step 2: Boil mason jars in boiling water for 15 minutes.
Step 3: Remove mason jars from boiling water and dry lid side up on dish towel.Add cucumbers and onion mixture into 1 quart canning jars. Distribute pickling liquid among the 5 jars.
Step 5: Fill 3/4 inch from top of jar. Place jars into boiling water for 15 minutes.
Step 6: Carefully remove jars from water using tongs.Allow the jars to cool over night on counter. Move jars to cool, dry place for 3 weeks.
Enjoy and remember to refrigerate after opening.