Canning
Hot Pickles
A spicy, vinegar-based dill pickle with real heat — garlic, hot peppers, and a classic brine, water-bath canned for the pantry shelf.
Ingredients
- 4 lbs pickling cucumbers (spears or whole small)
- 8 garlic cloves, peeled
- 4 fresh dill heads or 2 tbsp dried dill seed
- 4 small hot peppers (jalapeño or similar), sliced, or 2 tsp red pepper flakes per jar
- 3 cups vinegar (5% acidity)
- 3 cups water
- ¼ cup canning/pickling salt
Steps
- Prep the jars. Into each clean, hot quart jar, place 2 garlic cloves, 1 dill head, and a portion of the sliced hot pepper or red pepper flakes.
- Pack the cucumbers. Pack cucumber spears or whole cucumbers tightly into the jars, leaving ½ inch headspace.
- Make the brine. In a pot, combine vinegar, water, and salt. Bring to a boil, stirring until salt dissolves.
- Fill the jars. Pour the hot brine over the cucumbers, maintaining ½ inch headspace. Remove air bubbles, wipe rims, apply lids.
- Process. Process in a boiling water bath for 15 minutes for quarts (adjust for altitude). Let cool undisturbed and listen for the lids to seal.
Notes
Always follow current USDA or Extension-office guidance for processing times based on your altitude and jar size.
Adjust the heat by using more or fewer hot peppers per jar, or swapping in a milder or hotter variety.
Let sealed jars sit at least 1-2 weeks before opening — the heat and flavor mellow into the cucumbers the longer they sit.
