(Makes 6 Pints)
6 C White Vinegar
2 1/4 C Water
1 Tbl Sugar
Dill (2 sprigs per pint)
Garlic Cloves (2-3 per pint)
Hot Chilies, Sliced (2-4 per pint)
1 Tbl Kosher Salt per pint jar
1 Tbl Pickling Spice per pint Jar
6 Pint Jars with Lids and Rings
Method:
Sterilze pint jars, lids and rings in boiling water.
Pack each Jar with 2 sprigs dill, 2-3 garlic cloves, 2-4 hot chilies, 1 Tbl Kosher salt and 1 Tbl pickling spice.
Pack jars with cut veg. Blanch items, as needed. (For Okra, trim woody ends and let soak in 1 Qt water mixed with 1 Tbl Kosher salt for 2 hours in refrigerator. Drain and pat dry before packing into jars.)
Bring vinegar, water and sugar to a boil. Pour hot brine into packed pint jars, leaving a1/4” head space. Cap and ring the jars and turn them upside down. Let them cool for 15 minutes and flip them right-side-up. Let them cool in refrigerator until vacuum seal has been created.
Will keep for about 4 weeks in the refrigerator.
