Introducing the first recipe from the 2016 Vertical Screen Garden Recipe Collection
To kick off our collection of weekly recipes, we thought it would be fitting to share a recipe that can be best used as an appetizer, a snack or as a topping to a sandwich. Our first recipe is Bill’s Spicy Dill Pickles.
A healthy dose of garlic cloves, some hot peppers and homemade brine give this recipe what you will need to enjoy these flavor-packed pickles.
For the brine
- 2 quarts (8 cups) water
- ½ cup pickling salt (you can use kosher but do not use ionized table salt)
- 1 quart (4 cups) of distilled white vinegar (5 percent distilled – common white vinegar sold in stores)
This brine will make about 4+ quarts of pickles depending on the size of pickles and how tight you pack them
For the Spicy Dill Pickles
- Fresh cucumbers – Three-to-four, four-to-five inch cucumber will typically fill a one quart mason jar
- 1 jalapeno pepper (sliced lengthwise) per jar – You can also use habanero pepper for a more spicy flavor
- ½ tsp whole black peppercorn per jar
- 3 whole garlic cloves (peeled) per jar – 1 tsp of minced garlic per jar will also work
- 3 large fresh dill sprigs per jar (or substitute 1 tbsp of dried dill seed)
- ½ to 1 tsp of dry crushed red pepper per jar
- Wash cucumbers in cold water
- Cut a 1/16-inch slice off the blossom end and discard. Note that this measurement should be exact, so measure twice and cut ones. If the cucumbers have stems leave a ¼-inch of stem attached.
- Sterilize the pickling jars and lids in boiling water. Allow them to stand in the boiling water until used.
- In a separate large pot, combine brine ingredients. Bring to a boil and stir until all salt is dissolved. Keep at a slow simmer until used.
- In each sterilized jar place: 3 sprigs of dill weed (or 1 tbsp of dried dill seed), 1 sliced jalapeno or habanero pepper (sliced lengthwise), 3 peeled garlic cloves and ½ tsp black peppercorn. Add crushed red pepper to taste.
- Fill jar with washed cucumbers and pour the homemade brine into the jar to within ½ inch of the top.
- Seal jars tightly and place in boiling water for 15 minutes.
- Store in a cool area. Best if allowed to sit for at least two-to-three weeks before eating.
Be sure to check back next week for our newest recipe from our 2016 Garden Recipe Collection.
Recipe submitted by Bill Wagner.