Rated 4.7 stars by 3 users
Appetizer
American
6 jars of pickles
10 minutes
25 minutes
4 cups white wine vinegar
4 cups water
1/3 cup pickling salt
½ cup granulated sugar
2 packages Melissa’s Dried Pickling Spices
6 cloves Melissa’s Peeled Garlic
3 Melissa’s Fresh Red Fresno Peppers – halved
2 ½ pounds tindora – ends trimmed
1-inch piece Melissa’s Turmeric - peeled; cut into sticks
18 sprigs fresh dill
In a large pot, bring the vinegar and the next 3 ingredients to a boil, stirring until the sugar and salt dissolve.
Place equal amounts of the pickling spice into 6 hot sterilized pint size canning jars.
Add 1 garlic clove and 1/2 of a chile to each jar. Add the tindora, turmeric and 3 sprigs of dill to each jar. Carefully add the hot vinegar mixture to the jars leaving 1/2-inch head space at the top of the jars. Wipe jar rims with a warm, wet paper towel. Center a sterilized lid onto each jar and screw bands to just finger tight.
Fill a large canning pot with water and bring to a boil. Gently place the jars into the boiling water and process for 10 minutes. Remove the jars from the pot and let pickles cool. If any of the jar’s lids don’t seal, place them in the refrigerator. The pickles will get better and better as time goes by. Store the pickles in a cool dry place for up to 1 year.
