HOT DILL PICKLES

Say hello to the tiniest, hottest pickles you will ever meet!

These tiny hot pickles have become a tradition in my family.  While this is a labor intensive endeavor, they are a real treat, especially during the holidays and for special meals.  The key to success is picking the cucumbers in the "baby stage"--2 inches or less.  I like to make the pickles as soon as I bring them in from the garden.  No special ingredients are needed.  Here is the recipe and directions:

In addition to cucumbers you will need dill seed and red pepper flakes. Sometimes I add whole peppercorns, dill weed if I have it, and garlic. 

Sterilize the jars you plan to use.  To prepare the brine, combine 3 cups water, 2 3/4 cup vinegar and 1/4 cup salt in a saucepan.  Bring to a boil.  Place the spices in the bottom of the sterilized jars. For an 8 ounce jar, I use 1 T. pepper flakes, 1 t. dill seed, and 1 t. crushed garlic, and a few peppercorns.  The amount of spices you add is a matter of personal preference--these are SUPER hot---you can make them less spicy!

Place the cucumbers in the jar, cover with hot brine (leave 1/2 inch head space), cover with lids and rings and process in a hot water bath.  I process the smaller jars for 6 minutes and pints for 10 minutes.
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Crushed red peppers, dill seed, peppercorns and garlic

Enjoy these tiny delights!