Afternoon all. Here is something I've been working on for a bit in small batches. I got it to where I like them. They are spicy. But not over powering. This made a 2.5 quart batch.
For the brine:
2 quarts apple cider vinegar
1/2 quart water
2 TBS Dill seed
1/2 cup kosher or pickling salt.
Put all this in a non-reactive pot and bring to boil.
In each jar layer slices of cucumber and Jalapenos. The Jalapenos are cored and seeds removed. If you want the pickles real warm. Then leave them with the seeds.
Add to each jar:
1 tsp dried dill
1/2 tsp dried Horseradish power.
1/2 tsp dill seed
1/2 tsp mustard seed.
1/2 tsp dried minced onion.
Proper amount of Alum. 1/4 tsp in the quart jars. 1/8 tsp in the pint jar.
For the pint jar just use half the spices.
Pour hot brine in jars to 1/4 - 1/2" from top. Then vacuum seal if you wish.
These will sit 5 days before trying.
For the brine:
2 quarts apple cider vinegar
1/2 quart water
2 TBS Dill seed
1/2 cup kosher or pickling salt.
Put all this in a non-reactive pot and bring to boil.
In each jar layer slices of cucumber and Jalapenos. The Jalapenos are cored and seeds removed. If you want the pickles real warm. Then leave them with the seeds.
Add to each jar:
1 tsp dried dill
1/2 tsp dried Horseradish power.
1/2 tsp dill seed
1/2 tsp mustard seed.
1/2 tsp dried minced onion.
Proper amount of Alum. 1/4 tsp in the quart jars. 1/8 tsp in the pint jar.
For the pint jar just use half the spices.
Pour hot brine in jars to 1/4 - 1/2" from top. Then vacuum seal if you wish.
These will sit 5 days before trying.