In a Pickle

In a Pickle
It has been a busy week with our son starting school. I have also been over loaded with cucumbers and have been making a few different kinds of pickles. My husband enjoys bread & butter pickles, however I am not a big pickle lover but decided to try something on the spicy side. We have lots of jalapenos in the garden now which I thought we add a nice kick.After searching the internet I found a great recipe! We have already tried them and I really liked them. The brine is on the salty side, not a big vinegar taste. I also used 1/2 tsp dill seed in my pint sized jars, instead of the dill weed used in the recipe. YUM!!!

Here is the recipe:IngredientsNote: Some ingredients are listed "as needed".

* 2 quarts water

* 1 1/2 cups salt

* 2 cups white vinegar

* dill weed (as needed, one sprig per jar )

* jalapeno peppers, sliced length-way (as needed, 1 per jar)

* garlic (as needed, 3 cloves per jar)

* whole black peppercorn (as needed, 1/2 tsp per jar)

* fresh grape leaves (as needed, 2 leaves per jar) I used Alum

* fresh, unblemished cucumbers (as many as you want to make)

* sterile jars, lids

Note: Make one batch of the brine and use till gone. If you have more cucumbers, make another whole batch of the brine.Directions

1. Sterilize jars and lids in boiling water (keep in slow boiling water until used).

2. In a LARGE pot, combine two quarts water, 1 1/2 cups salt, two cups white vinegar. Bring to a boil until all the salt is thoroughly dissolved.

3. In each jar place: one large sprig of dill weed, 1 medium jalapeno pepper (sliced length-way), 3 cloves garlic, 1/2 tsp black peppercorn and 2 grape leaves.

4. Fill jar with sliced cucumbers (or whole if you prefer) and pour hot vinegar mix in jar to within 1 inch of top.

5. Seal jars and process in hot water bath about 20 minutes.