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Mazon, IL | This is how I did mine. They are still crunchy:
Wash pickles and refrigerate overnight, pack into pint jars. I sliced mine into 1” thick slices and added 4 1” slices of hot banana peppers, 1/4 teaspoon of dill seed and mustard seed. Pour brine of 5 cups each vinegar and water, and 1/2 cup kosher salt.
Boil in canner 3-5 minutes. The idea is to get them hot enough to seal the jar but not cook the pickles.
These are very similar to Tony Pakos pickles & peppers. | |
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Making pickles question
