This batch ended up as 36 quarts. Here is the breakdown for the batch:
- 40 pounds of fresh pickling cucumbers
- Over 15 Quarts of Water
- Over 25 Cups of Apple Cider Vinegar
- Over 4 Cups of Salt
- 2 – 1/4 Cups Dill Seed
- 4 – 1/2 Cups Garlic Chips
- 4 – 1/2 Cayenne Flakes
- Fresh Dill Heads and Tabasco Peppers
Comments: The cucumbers were fresh and excellent in color, shape, and taste. This seems to be a great year for produce in general. Since there was very little waste, I packed these as tightly as possible.
ULTRA HOT Garlic Dills
I had some pickling solution leftover when making the regular batch of hot garlic dills along with some cucumbers. I located several more jars and decided to pump up the heat. I added powdered cayenne to the pickling solution and added dried red hot chilies to the jar. They are not too hot, but they are a bit spicier than the regular hot garlic dills. The taste is still real good!