This is a family recipe that has been in Michael's family for awhile now. My MIL got it from her great aunt. People who love pickles absolutely go crazy over these. Now I'm not a pickle person (I only fish out the pickled garlic) so canning these things is an act of love for my family and friends. I really do enjoy it because I know how much they all love these pickles and it is way healthier than the buying them at the store. We usually make some with barely any spice, some medium spicy and some really hot. The kids beg for these pickles and even like the veggies that go in with them. Last time we canned 47 quart jars in one day. That was enough pickles to get us through two years. These make wonderful gifts, too. I've vacuumed sealed these and sent them to Iraq several times.
For one quart jar you'll need:
3 slices onion
3 slices green pepper
2 bay leaves
1/2 tsp mustard seed
1 clove of garlic (we like to put at least 4 cloves in every jar)
1 small dried hot red pepper (more or less depending on how hot you want it)
1 head fresh dill (or 1 Tbl dry dill seeds)
pickling cukes (as many as you can stuff in the jar)
Pack in jars. Put 2 onion rings, 2 green pepper rings, half the garlic, half the pepper, all the spices on the bottom. Pack with pickling cukes. Top with 1 onion ring, 1 green pepper ring, half the garlic and half the pepper.
Boil 4 quarts water and
1 quart apple cider vinegar
1 1/2 cup pickling salt (the original recipe is really salty, so we like to cut the salt down to 1 cup)
Pour into jars leaving adequate head space. Heat in canner for 10 minutes. Do not boil! Let pickles sit for at least six weeks before opening.
1 gallon apple cider vinegar
1 box of pickling salt
1 pkg bay leaves
6 green peppers
1 box/sack mustard seed
1 to 2 dill fresh stalks
6 heads garlic
1 to 2 packages of dried hot red peppers