18 Pickling Cucumbers – cut into ¼ long strips
1 Large Red Onion – Sliced into strips long wise
20 Garlic Cloves – Peeled & Smashed
2 Carrots – About 4” long and cut into ¼ strips
4 Fresno Chili
Peppers – Sliced w/ seeds
3 Serrano Chili Peppers – Cut in ½ w/ seeds
2.3 oz Package of Fresh Dill
The Brine:
¾ Cup Pickling Salt
1 tbsp Black Peppercorns
½ Cup Pickling Spice
3 Cups Water
¾ Cup Apple Cider Vinegar
¼ Cup Rice Wine Vinegar
½ Cup White Vinegar
½ Cup Red Wine Vinegar
Rinse your pickling jars and rings in hot soapy water. Set aside and let dry fully.
In a med/large pot add the ingredients for the brine and
bring to a boil. Reduce to a simmer for
about 3-4 minutes.
While the brine is on the stove, equally divide the dill into
the bottom of 6 pint containers. Add in
the other ingredients in equal parts.
Pour the brine over the pickles leaving about ½” from the top.
Place lids on jars and screw to close but not too
tight. Place jars in large pot of water
covering the jars by about 2” of water.
Bring to a boil and cook for 10 minutes.
Remove jars, tighten seal and set aside in a cool dark place for 2
weeks. Then Enjoy.
