Ingredients for Hot Salty Dills
- 2 cups water
- Cider Vinegar
- 1/2 cup canning salt
- Hot Peppers
- Garlic Cloves
- Dill Seed
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How to Make Hot Salty Dills
- Wash and trim 2 pounds of pickling cucumbers.
- In a large bowl, combine 2 cups of water, 1 cup white vinegar, 1/2 cup canning salt, 1/4 cup sugar, and 1/4 cup yellow mustard seeds.
- Add 2 tablespoons of dill seeds, 4 cloves of garlic, and 1/2 teaspoon of red pepper flakes to the brine.
- Pack the cucumbers tightly into clean pint-sized jars, leaving 1/2 inch headspace.
- Pour the brine over the cucumbers, leaving 1/2 inch headspace.
- Remove air bubbles by running a non-metal utensil along the sides of the jars.
- Wipe the jar rims clean, place lids and bands on jars, and tighten fingertip tight.
- Process in a boiling water bath canner for 10 minutes (for pint jars). Adjust processing time based on your altitude if needed.
- Remove jars from canner and let cool completely. You should hear a satisfying ‘pop’ sound as the jars seal.
- Let the pickles rest for at least 2 weeks before enjoying their full flavor. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
147 g
Sugar
4g
Fat
0g
Carbs
0g