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Mark0820 · June 3, 2015

Zesty dill pickles

1 to 1 ratio of water to white distilled vinegar (5%)

3 tbsp of kosher salt per 5 cups of water/vinegar solution

fresh sprigs of dill or 1 - 2 tsp. of dill seeds per quart (I've used both the sprigs and dill seed, and I can't tell the difference.)

4 serrano peppers (a small slit on each side) per quart jar

Like Worth, I let the boiling brine seal the lids, and never use a water bath.

June 3, 2015	#144
Mark0820 Tomatovillian™ Join Date: Oct 2010 Location: Cincinnati Posts: 907	Zesty dill pickles 1 to 1 ratio of water to white distilled vinegar (5%) 3 tbsp of kosher salt per 5 cups of water/vinegar solution fresh sprigs of dill or 1 - 2 tsp. of dill seeds per quart (I've used both the sprigs and dill seed, and I can't tell the difference.) 4 serrano peppers (a small slit on each side) per quart jar Like Worth, I let the boiling brine seal the lids, and never use a water bath. Last edited by Mark0820; June 3, 2015 at 08:04 PM.