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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.

~Procedure:

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.

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