Pickled Pickles
 
Prep time
Cook time
Total time
 
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Recipe type: canning, pickling
Serves: 5 pint jars
Ingredients
  • For each quart:
  • 10 black peppercorns
  • ⅛ t. crushed red pepper
  • 2 t. dill seed
  • ¼ t. alum
  • 2-3 garlic cloves, halved
  • Salt Water Solution:
  • 3 c. water
  • 1 c. vinegar
  • ⅓ c. salt
Instructions
  1. Cut cucumber pickles and evenly disperse in pint canning jars.
  2. Place 2 peppercorns and half of a garlic clove in each jar.
  3. Mix together red pepper, dill seed, alum and evenly sprinkle in jars (approximately 5 jars).
  4. Pour salt water solution over pickles, and fill jars full.
  5. Tightly close jars.
  6. Bring water to a boil in 2 qt. pot. Seal lids in hot water bath for about 10 minutes.
Recipe by The Gingham Apron at https://www.theginghamapron.com/pickled-pickles/