Ghost Garden Dill Pickles

Name: Ghost Garden Dill Pickles
Ingredients: 4–6 cucumber spears; 3 garlic cloves; 2 fresh dill heads; 1 tsp mustard seed; ½ tsp coriander seed; 1 tsp black peppercorns; 1 whole ghost pepper, pierced once; ½ Bueno Mulata pepper, sliced; 1 grape leaf; ½ tsp Pickle Crisp; 1 cup distilled white vinegar, 5% acidity; 1 cup water; 1 Tbsp pickling salt

A crisp dill pickle with ghost pepper and Bueno Mulata heat that starts quietly and keeps building.

Jar of Ghost Garden dill pickles packed with hot peppers, garlic, dill, and spices

YIELD1 quart

HEATVery hot

HEADSPACE½ inch

PROCESS10 min

FROM THE GARDEN

For those who like it to bite back.

The dill, garlic, and whole spices keep this jar grounded in classic pickle territory. Then one pierced ghost pepper and sliced Bueno Mulata bring a deep, slow heat that turns every spear into a dare worth taking.

Directions

Prep the cucumbers.Trim the blossom ends from the cucumbers.
Pack the jar.Pack the cucumber spears and all remaining ingredients into a clean quart jar.
Add the brine.Bring the vinegar, water, and pickling salt to a boil. Pour over the packed ingredients, leaving ½-inch headspace.
Finish the jar.Remove air bubbles, adjust the headspace, wipe the rim, and apply the lid and band.
Process.Water-bath process for 10 minutes, adjusting for altitude.
Store.Check the seal after cooling and refrigerate after opening.

Canning note: Use vinegar labeled 5% acidity, do not reduce the vinegar, and follow current altitude adjustments and safe boiling-water canning practices.

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For those who like it to bite back.

Directions

Prefer the classic jar?

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