Really Good Pickles for Jennifer Bartlett!

Damn Good Dills makes 5 lbs

8 C white distilled vinegar                         8 C water

1 C sugar                                                   1 C kosher salt

1 tsp turmeric, ground                               ½ C pickling spices

24 whole, small red chili peppers               32 garlic cloves

8 fresh dill heads                                      

5 lbs well-washed, small to medium pickling cucumbers, about 16 C

In a large non-aluminum stockpot, bring the vinegar, water, sugar, salt, turmeric, and pickling spices to a simmer over medium heat.  Let cook while preparing the jarred cucumbers.

To each of 4 large 4-cup sterilized glass canning jars, and 2 dill sprigs, 8 garlic cloves, and 6 chilies.  Fill loosely to the shoulder of each jar with the cucumbers.  Fill each jar to the top of the shoulder with the hot pickle brine.  Clean the rims, screw the lids on snugly, and invert the jars for 3 hours.

Refrigerate for up to 2 months.  Use any left over pickling liquid to pickle other kinds of vegetables.   


(Learned these pickles from Chef Greg Higgins. Not sure if this is his exact recipe, but is certainly in the spirit, thanks Greg!!)