Pickled Pickles
Author: Molly
Recipe type: canning, pickling
Serves: 5 pint jars
- 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
- Cut cucumber pickles and evenly disperse in pint canning jars.
- Place 2 peppercorns and half of a garlic clove in each jar.
- Mix together red pepper, dill seed, alum and evenly sprinkle in jars (approximately 5 jars).
- Pour salt water solution over pickles, and fill jars full.
- Tightly close jars.
- 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/
3.5.3208