Hot Dill Pickles

This recipe comes from my Aunt JoAnn. It was a special request. My Aunt JoAnn is an incredible cook. She also does a lot of canning. Lots. And lots. Seriously. My uncle spends all his time growing things and she spends most of her time figuring out what to do with it all. She's amazing!

 

Because she is a Southern cook, you've got to use a little bit of common sense. Aunt JoAnn generally cans pickles in pint jars. How many cucumbers do you use? Enough to fill up the jars without packing them. What kind of cucumbers do you use? Pickling cucumbers . . . unless you're my mother and then you use whatever you have available. Like I said: use your common sense and work with it. Be sure to wash the cucumbers first. You probably already know that. Always wash fruits and vegetables before you use them.

 

Hot Dill Pickles

Cucumbers (Aunt JoAnn cuts hers round.)
1 quart white vinegar
2 quarts water
3/4 cup pickle salt
garlic (1 small bulb to a jar)
1 teaspoon dill seed
Hot peppers (2 to a jar)
1/2 teaspoon alum

Put sliced cucumbers in a jar with pepper, dill seed and garlic bulb.

Boil 1 quart white vinegar, 2 quarts water, 3/4 cup pickling salt and 1/2 teaspoon alum. Pour into the jars and seal them.

DO NOT OVERPACK JARS.

For questions: Call Aunt JoAnn. I don't do hot pickles. LOL