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Hamilton's Coveted Spicy Pickle Recipe

Hamilton's Coveted Spicy Pickle Recipe

by Bill & Cheryl Hamilton
2 Dill Flowers (can sub 1 tbsp dry dill)
2 Garlic Cloves (peeled and halved)
1 1/4 lbs. Pickling Cucumbers (ends cut)
1 Habanero Pepper (sliced open)
2-4 Tabasco Pepper (whole)
1/2 tbsp Whole Peppercorn
6 sprigs Fresh Dill
1 tbsp Kosher Salt
1/2 cup Vinegar
This should make near ¼ gallons (1 quart) of pickles. So just double it for half-gallon or quadruple it for a gallon.
Put dill flower, peppers, and garlic in bottom of jar.
Add the cukes, put sprigs of dill in center of cukes, add salt, vinegar, and fill jar with boiled water (that is now cooled/warm) to within 1/8th of top.
Seal jar and shake to dissolve salt.
Set upside down on counter away from sunlight and heat.
Let sit 4-5 days flipping the jar either upright or upside down each day.
Let sit upright 2 more days then refrigerate.
Will lasts about +6 months refrigerated.
NOTE: If brine becomes cloudy, this is normal.
Just make sure the pickles don't smell spoiled and are not slimy.
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