This recipe was created by my husband Armando (Mondo) who has come up with this recipe after searching for a good hot & spicy pickle and couldn't find one that was spicy enough! People beg for jars of these and my friend Stacey claims that they cure any cold!!HA!
Place sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place in pot with the rest of ingredients.
4
Bring to a boil to make a brine solution.
5
Place a few peppercorns, few garlic cloves or chopped garlic, 1/8 teaspoons Alum, a couple dried whole chile peppers in each empty canning jar that is going to be used. If you desire hotter pickles, add optional 1 - 2 teaspoons crushed red pepper flakes to each jar.
6
Then place pickles in jar and fill with brine solution.
Excellent recipe - just opened a jar from the first batch we made and we were so excited about them that we are making a second batch today. A bit tricky to follow the recipe as written as the steps don't quite make sense but after rereading for a third time we got it done.
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These pickles are very good! Stayed crunchy which is very important to me. Any suggestions on how to make them hotter? My batch (followed the recipe exactly) was more "black pepper" tasting than "chili pepper". Would like more bite.
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I didn't change a thing! These pickles have a nice spicy flavor, but they are not too hot-- everyone will love them. I used dried pasillo peppers. I'm making another batch while there are still a few summer cucumbers around!
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