Spicy Dill PIckles (Volcano Pickles)
These spicy dill pickles are crisp, tangy, and full of heat, just like their name, volcano pickles. This easy, old-fashioned canning recipe is perfect for preserving cucumbers and adding a bold flavor to your pantry.
Ingredients
- 7 heads of dill
- 14 cloves of garlic chopped or whole
- 7 tablespoons pickling salt
- 7 teaspoons pickling spice
- 7 tablespoons dried red hot pepper flakes (chilli flakes)
- 8 pounds pickling cucumbers
- 8 cups pickling vinegar
- 8 cups water
Instructions
- Fill each jar with 1 head of dill, 2 cloves of garlic, 1 tablespoon of pickling salt, 1 teaspoon of pickling spice, and 1 tablespoon of dried red hot pepper.
- Pour the pickling vinegar and water into a large stockpot and bring it to a boil over medium-high heat. Keep it hot until ready to use.
- Wash your cucumbers and slice 1/16th off the blossom end. Leave whole or cut into slices or spears. Pack into clean quart jars leaving an inch of headspace.
- Pour the hot brine over the cucumbers, covering them completely but leaving 1 inch of headspace. If you want to keep these as spicy refrigerator pickles, put the lids on and let the jars cool, then place them in the fridge. If you want to can the pickles for longer storage, continue with the canning steps.
Canning
- Using a plastic debubbler or a chopstick, remove any air bubbles from inside the jars. Then wipe the rims of the jars clean with a damp paper towel or kitchen towel. Place the lids on and tighten the rings finger tight.
- Transfer the jars to your water bath canner, and process for 15 minutes.
Notes
Water bath pint jars for 10 minutes and quart jars for 15 minutes. If your altitude is over 1,000 feet add 5 minutes, over 6,000 feet add 10 minutes.
Depending on how you cut your cucumbers, it could take 8 to 11 pounds to fill 7 quart jars.
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.