Garlic Dill Pickles:
- 3-4 cups 4-inch cucumbers
- 4 cups water
- 2 cups white vinegar
- 1/2 cup pickling salt
- 1/2 teaspoon of alum (1/8 teaspoon per jar)
- 2 tablespoons of dill seed (1/2 tablespoon per jar)
- 2 heads of garlic (4-5 cloves per jar)
Pepperoncini's -recipe in progress.
- 4 teaspoons of alum (1 per jar)
- 4 tablespoons peppercorns (1per jar)
- 4 teaspoons of red pepper flakes (1 per jar)
- 1 head of garlic (3-4 per jar)
- Same brine as above
The first jars of Pepperoncini's we made tasted great, but did not get crispy so we are trying again with more alum in the recipe and we boiled the jar for slightly less time after it was packed with brine. The banana peppers seem to grow in abundance here no matter the weather so we need to perfect this process. When each plant represents back breaking labor, waste is not an option.
Both recipies are for four jars, but if your jars are very tightly packed you may have enough brine for more. We made six jars of pickles and one jar of pepperoncini's with a little brine left over.