Spicy Deli-style Pickles with Victoria Taylor's Spicy Brine
- 5 lbs pickling cucumbers (3-4 inches long), trimmed, sliced in quarters lengthwise
- 1 red bell pepper, cut in 1/2-inch strips lengthwise
- 2 cups water
- 1 1/2 cups white vinegar
- 2 Tbsp. Victoria Taylor's Spicy Brining Blend
- 1/4 cup granulated sugar
In medium saucepan bring water, vinegar, Brining Blend, and sugar to a boil over medium-high heat stirring to dissolve. Remove; set aside. Prepare canner, jars and lids.
Pack cucumbers, placing red pepper strips periodically between cucumbers, into hot jars leaving at least 1/2 inch on top of jar. Ladle hot brining mixture into jar to cover pickles, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more of the liquid. Wipe rim, center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, cover completely with water; cover canner. Bring to a boil; process 10 minutes. Remove canner lid; wait 5 minutes. Remove jars, cool and store.
Makes 6 pint jars.