Just made a huge batch of these and they turned out killer!Something about the flavor of yellow chinense in pickles really makes these awesome.But feel free to try any superhot or any pepper for that matter.I have made canned pickles and refigerator pickles with nearly every superhot I have grown and they always turn out great.
Ingedients-
1 ice cream pail or any 5 qt jar or container
cucumbers washed and speared or halved
1 large onion diced
4 to 6 garlic cloves smashed and chopped
1 tsp mustard seed
1 tsp dill seed
1 tsp black peppercorns
8 yellow bhuts halved
8 yelow 7 pods halved
1.5 qts water(6 c.)
1 pint white vinegar(2 c.)
1/3 C. canning salt
6 to 8 dill heads fresh
Fil the pail with the cucumbers,standing them on end.Add the onion,garlic,mustard seed,peppercorns,dill seed,and dill heads.Combine the water,vinegar,salt, and peppers in a pot and bring to a boil.Pour brine over the cucumbers.Let stand uncovered for 1-2 days.Cover and refigerate.They will keep in the fridge for up to a year.However,mine never make it that long!
Ingedients-
1 ice cream pail or any 5 qt jar or container
cucumbers washed and speared or halved
1 large onion diced
4 to 6 garlic cloves smashed and chopped
1 tsp mustard seed
1 tsp dill seed
1 tsp black peppercorns
8 yellow bhuts halved
8 yelow 7 pods halved
1.5 qts water(6 c.)
1 pint white vinegar(2 c.)
1/3 C. canning salt
6 to 8 dill heads fresh
Fil the pail with the cucumbers,standing them on end.Add the onion,garlic,mustard seed,peppercorns,dill seed,and dill heads.Combine the water,vinegar,salt, and peppers in a pot and bring to a boil.Pour brine over the cucumbers.Let stand uncovered for 1-2 days.Cover and refigerate.They will keep in the fridge for up to a year.However,mine never make it that long!
