Spicy Dill Pickles

Name: Spicy Dill Pickles
Total time: 1495
Yield: 20
Ingredients: 3 cups water; 1.5 cups white vinegar; 2 habanero peppers, sliced; 2 cloves garlic, sliced; 1 serrano pepper, sliced; 2 tablespoons white sugar; 2 tablespoons salt; 1 teaspoon black peppercorns; 1 teaspoon pickling spice; 1 teaspoon crushed red pepper flakes; 3 large cucumbers, sliced; 4 sprigs fresh dill

Recipe by Stephanie Mayes from allrecipes.com

Condiment 25 Hr. 55 Mins.

Ingredients

20 servings

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3 cups water
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1.5 cups white vinegar
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2 habanero peppers, sliced
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2 cloves garlic, sliced
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1 serrano pepper, sliced
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2 tablespoons white sugar

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2 tablespoons salt
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1 teaspoon black peppercorns
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1 teaspoon pickling spice
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1 teaspoon crushed red pepper flakes
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3 large cucumbers, sliced
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4 sprigs fresh dill

Instructions

Inspect one quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
Meanwhile, combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot; bring to a simmer.
Remove from the heat and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
Place cucumbers and dill into the hot, sterilized jar. Ladle in warm brine until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly.
Refrigerate for 1 to 3 days before eating.