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So in Iraq I had a friend who had spicy pickles shipped to him from home. These fuckers were so delicious so I emailed him requesting the recipe. Here is what I received:GLORIOUS PICKLES posted:Buy a gallon jar of Best Maid Pickles and add garlic cloves(probably 8, sliced or sliced down the middle) and a mix of peppers. Cherry peppers,jalapenos,haberneros. Cut those up, and I did not think they were all that hot, so I added about a 1/4th teaspoon of crushed red pepper flakes to the bottom of each jar. Cap the jars(we tightened them as tight as myself and Aunt Dennie could, so they would not leak) You need to take the pickles out and cut up, either in nickles or speers and take the juice out, BUT SAVE. Then just start layering in. Peppers, garlic, pickels, peppers, garlic, pickles, you get the picture and then add the juice back in till it covers ALL the pickles. So they were only capped 2 weeks. The longer they are capped, the hotter they should be. Not only is this a wall of text, it seems like there is probably a better way to do this. Dearest GWS, I want to make homemade spicy pickles. Can I just add some peppers and garlic into a normal recipe or would that upset the pH gods?
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Oct 10, 2011 13:46
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| # ¿ Apr 25, 2024 09:29 |
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