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Spicy Dill Pickles With Jalapenos Recipe

Spicy Dill Pickles with Jalapenos Recipe
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Prepare the ingredients before making Spicy Dill Pickles with Jalapenos in your home. Then, follow these steps below to serve Spicy Dill Pickles with Jalapenos for your family or friends.

Ingredients: Spicy Dill Pickles with Jalapenos

  • 10 Kirby Cucumbers
  • 5 medium Jalapeno peppers
  • 1 large red bell pepper
  • 1/2 medium red onion
  • 4 cup apple cider vinegar
  • 4 cup filtered water
  • 4 1/2 tbsp pickling salt
  • 12 clove garlic, smashed and peeled
  • 8 tsp dill seeds
  • 4 tsp black peppercorns
  • 2 tsp red chile flakes
  • 4 quart canning jars with fresh lids

How to Make Spicy Dill Pickles with Jalapenos

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Spicy Dill Pickles with Jalapenos in your home by yourself.

    Step 1
  • Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
  • Step 2
  • Wash and dry kirby cucumbers. Remove blossom end. Cut into 1/4" thick slices.
  • Step 3
  • Wash and dry Jalapeno peppers. Remove stems. Cut into 1/4" thick slices and remove seeds.
  • Step 4
  • Wash and dry red bell pepper. Remove stem. Cut into 1/4" thick slices and remove seeds.
  • Step 5
  • Cut red onion into 1/4" thick slices.
  • Step 6
  • Combine vinegar, water and salt in sauce pan and bring to a boil.
  • Step 7
  • Place all the veggies in a large bowl and toss until they are mixed together well.
  • Step 8
  • Equally divide the veggies between the jars.
  • Step 9
  • Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between the jars.
  • Step 10
  • Pour the brine into the jars, leaving at least 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
  • Step 11
  • Remove any air bubbles from jars by gently tapping them. I use the handle of a wooden spoon to make sure the brine is well integrated and all the bubbles are out.
  • Step 12
  • Wipe rims and apply lids and bands (don't screw them on too tightly).
  • Step 13
  • If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
  • Step 14
  • If your're not processing the jars for shelf stability, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. They still must be refrigerated.
  • Step 15
  • Let pickles rest for at least one week before eating.
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