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How to Can Spicy Dill Pickles

I grew up with pickles, pickles, and yet more pickles! If you happened to see my article in August's ‪@bhg‬magazine, you know my love for pickles has been passed down throughout my family. This spicy garlic and dill variety is so super simple! PRINT the recipe: https://bit.ly/37lTGvX SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG ------------------------------ Ingredients: 11 lbs cucumbers 3 cups apple cider vinegar 1 cup white vinegar 4 cups water 3 tbsp honey 2 tbsp canning salt 5 tsp dill seed, separated 10 cloves garlic, peeled and smashed 10 hot peppers (or 1/2 tsp red pepper flakes per jar) Supplies: 10 pint jars with lids and rings Instructions: In a 6-quart saucepan, combine the two kinds of vinegar, water, honey, and salt. Bring to a boil and reduce to a simmer. To prepare the cucumbers, cut off 1/2-inch on each end and discard. Slice 1/4-inch slices and set aside in a bowl. If you aren’t using fresh cucumbers, soak the cucumbers in ice water for 2 hours. To each sterilized pint jar, add one hot pepper or red pepper flakes and one smashed garlic clove. Pack cucumbers in each jar, leaving 1/2-inch headspace. Add 1/2 tsp dill seed on top of cucumbers. Pour prepared brine over prepared cucumbers, leaving 1/2-inch headspace. Wipe the rim of the jar and place on the lids and rings according to package instructions. In a prepared water bath, process the jars for 10 minutes, adjusting for altitude according to the USDA canning guide. Remove from the water bath and cool jars on a rack for 12 hours. Store in a dark place and enjoy anytime after 2 weeks. #pickles #canning #preserving #gardenproduce #cannedpickles #spicypickles