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Re: Re: canning recipe


    I agree with Tangerine.  I’ve done dills for years, experimenting with different peppers, and have found the best thing to do is start with what you think is the hottest pepper you can eat.  If you can eat a Jalepenos, one pepper per quart jar is enough.  I don’t just score my peppers, though.  I wear disposable rubber gloves and slice them into quarters per jar.  
    Just use any dill pickle recipe you can find and add your Jalepenos to them (don’t forget a clove of fresh garlic to each quart).  You’ll learn quickly (as I did with alum) what is good and what isn’t.