Instructions for making one jar of Brutal Pickles. This mixture should fill at least 3 small 8oz Pickling Jars and/or at least 2 16 oz pint jars. To fill 3 jars, you will need at least 4 or 5 Medium sized Cucumbers sliced into 1/4″ thick slices or spears.
Liquid Solution for Boiling:
2 cups of Pickling or White Vinegar
1 cup of Apple Cider Vinegar
3 cups of cold water
2 Tablespoons of Pickling Salt
2 Tablespoons of Penzey’s Pickling Spice (or any pickling spice mix)
In Each Jar:
2 teaspoons of Pickling Salt
2 teaspoons of Allspice
2 tablespoons of Truvia sweetener (artificial sweeteners work better than sugar because you do not need as much)
2 to 4 tablespoons of fresh dill, chopped up nicely (you can use dry as well). Use as much as you wish.
1 FRESH Ghost Chili Pepper, sliced into coins and keep all the seeds. (you could use dry, but you won’t get the same flavor from dry – BONUS: Omit the Ghost Pepper and you have excellent DILL PICKLES!)
Cucumbers sliced about 1/8″ thick to fill the jar ON TOP OF THE DRY INGREDIENTS ABOVE.
IMPORTANT NOTE: Wear some rubber gloves when doing this, and when moving the sliced pepper and seeds into the jar. You’ll thank yourself for this precaution.
In order, put the pickling salt, Truvia, Allspice and Half of the Dill into each jar.
Then CAREFULLY place all slices and seeds from the Ghost Chili into the jar.
Then add your cucumber slices and/or quarters. Place the rest of the dill on the top of the cucumbers. You can use more than 1 cucumber, but do NOT fill the jar further than the top. Let that sit in the jar (or jars).
On the stove, mix the Vinegar and Water with the Pickling Spice and 2 tablespoons of the Pickling Salt. Bring to a boil, and then allow to cool for approximately 5 to 10 minutes until it is still steaming hot, but not boiling.
CAREFULLY pour the steaming vinegar/water mixture into the jar, leaving no more than 1/8″ at the top.
Let the liquid sit in the jar for 5 minutes. Then screw the top onto the jar. Shake to dissolve all dry ingredients into the mixture.
Allow to refrigerate for at least 24 hours. Your patience WILL be rewarded. The taste is BRUTAL and delicious.
And now, an important message about dealing with Ghost Peppers:
CLEAN UP ANY RESIDUE FROM THE PEPPERS. I AM NOT KIDDING YOU. IT IS NASTY STUFF. Don’t take off your gloves (OR RUB YOUR EYES) until this is cleaned up. In fact, don’t rub your eyes until after you’ve scrubbed your hands clean for 10 minutes with a bar of Lava soap or any other abrasive hand cleaner.
Ghost pepper in your eyes? IT HURTS.