Spicy Dill Pickles with Jalapenos
Spicy Dill Pickles with Jalapenos

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spicy dill pickles with jalapenos. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Spicy Dill Pickles with Jalapenos is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Spicy Dill Pickles with Jalapenos is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook spicy dill pickles with jalapenos using 12 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Spicy Dill Pickles with Jalapenos:
  1. Take Kirby Cucumbers
  2. Make ready Jalapeno peppers
  3. Get red bell pepper
  4. Get red onion
  5. Prepare apple cider vinegar
  6. Take filtered water
  7. Get pickling salt
  8. Make ready garlic, smashed and peeled
  9. Take dill seeds
  10. Get black peppercorns
  11. Prepare red chile flakes
  12. Make ready canning jars with fresh lids
Instructions to make Spicy Dill Pickles with Jalapenos:
  1. Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
  2. Wash and dry kirby cucumbers. Remove blossom end. Cut into 1/4" thick slices.
  3. Wash and dry Jalapeno peppers. Remove stems. Cut into 1/4" thick slices and remove seeds.
  4. Wash and dry red bell pepper. Remove stem. Cut into 1/4" thick slices and remove seeds.
  5. Cut red onion into 1/4" thick slices.
  6. Combine vinegar, water and salt in sauce pan and bring to a boil.
  7. Place all the veggies in a large bowl and toss until they are mixed together well.
  8. Equally divide the veggies between the jars.
  9. Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between the jars.
  10. Pour the brine into the jars, leaving at least 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
  11. Remove any air bubbles from jars by gently tapping them. I use the handle of a wooden spoon to make sure the brine is well integrated and all the bubbles are out.
  12. Wipe rims and apply lids and bands (don't screw them on too tightly).
  13. If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
  14. If your're not processing the jars for shelf stability, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. They still must be refrigerated.
  15. Let pickles rest for at least one week before eating.

So that’s going to wrap this up with this exceptional food spicy dill pickles with jalapenos recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!