We've planted cucumbers, dill and a host of other items in the garden. So how about this for a new recipe?
Dragon Scale Pickles
2 lbs pickling cucumbers
2 cups white vinegar
8 cups water
1/3 cup pickling salt (or kosher)
2 cloves garlic, peeled and halved
1 habanero pepper, thinly sliced
4 sprigs fresh dill weed
3 oz of your favorite hot sauce
1 lb white sugar
Wash the cucumbers and soak in ice water (with plenty of ice) for two hours. Prepare jars caps and bands.
In a large saucepan, combine vinegar, water, salt, hot sauce and sugar and bring to a boil. Meanwhile, place 1 sprig of dill, a few slices of habanero and a half a clove of garlic in the bottom of each jar, and fill with cucumbers. Pour the hot brine over the pickles leaving a 1/2"
Process the sealed jars in a boiling water bath for 15 minutes. Adjust time according to altitude. Allow the jars to cool, and store in a cool dark place for at least 8 weeks before consuming. Refrigerate after opening.
Makes 4 quart jars