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      I am well known at church for my candied dill pickles. Whenever there is a pot luck I am told I have to bring them to get in the door! Been bringing them for years.

      Lately I have been asked to bring some true dill pickles too. I love playing with my food and so decided to make a dill pickle with a little heat to it. These dills have a kick to them.
      1 80 oz jar of dill pickles
      1 18 oz jar of sliced pepperoncini peppers
      2 T.

      minced garlic
      Drain the juice of the dill pickles and the peppers into a large pot. Add the garlic and boil for 10 minutes. Cut the pickles into chunks or spears.

      Mix together the pickles and peppers and pack them into canning jars. Pour the hot garlic and juice into the jars. Close and tighten the lids so they will self seal as they cool.

      Let stand for at least 3-5 days before using.
      If you like it really hot, you can use a jar of sliced jalepeno peppers instead. Or you can use pearl onions.

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