Spicy Dill Pickles with Jalapenos
Spicy Dill Pickles with Jalapenos

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, spicy dill pickles with jalapenos. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Spicy Dill Pickles with Jalapenos is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Spicy Dill Pickles with Jalapenos is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have spicy dill pickles with jalapenos using 12 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Spicy Dill Pickles with Jalapenos:
  1. Prepare 10 Kirby Cucumbers
  2. Make ready 5 medium Jalapeno peppers
  3. Prepare 1 large red bell pepper
  4. Make ready 1/2 medium red onion
  5. Get 4 cup apple cider vinegar
  6. Get 4 cup filtered water
  7. Get 4 1/2 tbsp pickling salt
  8. Get 12 clove garlic, smashed and peeled
  9. Get 8 tsp dill seeds
  10. Prepare 4 tsp black peppercorns
  11. Prepare 2 tsp red chile flakes
  12. Make ready 4 quart canning jars with fresh lids
Instructions to make Spicy Dill Pickles with Jalapenos:
  1. Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
  2. Wash and dry kirby cucumbers. Remove blossom end. Cut into 1/4" thick slices.
  3. Wash and dry Jalapeno peppers. Remove stems. Cut into 1/4" thick slices and remove seeds.
  4. Wash and dry red bell pepper. Remove stem. Cut into 1/4" thick slices and remove seeds.
  5. Cut red onion into 1/4" thick slices.
  6. Combine vinegar, water and salt in sauce pan and bring to a boil.
  7. Place all the veggies in a large bowl and toss until they are mixed together well.
  8. Equally divide the veggies between the jars.
  9. Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between the jars.
  10. Pour the brine into the jars, leaving at least 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
  11. Remove any air bubbles from jars by gently tapping them. I use the handle of a wooden spoon to make sure the brine is well integrated and all the bubbles are out.
  12. Wipe rims and apply lids and bands (don't screw them on too tightly).
  13. If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
  14. If your're not processing the jars for shelf stability, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. They still must be refrigerated.
  15. Let pickles rest for at least one week before eating.

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