8 pounds onion, shredded
6 pounds cucumbers, unpeeled, diced into 1?8-inch cubes
1 gallon dill pickles (Vlasic Kosher), reserve and store juice in refrigerator, dice pickles into 1?8-inch cubes
3 pounds garlic, chopped
20 to 30 fresh jalapeño peppers, diced (optional to include seeds, which will increase hotness)
40 to 60 plump, fresh serrano peppers, sliced thin
6 ounces dried pequin chiles, half ground and half left whole
6 ounces dried arbol chiles, groundÂ
6 pounds cucumbers, unpeeled, diced into 1?8-inch cubes
1 gallon dill pickles (Vlasic Kosher), reserve and store juice in refrigerator, dice pickles into 1?8-inch cubes
3 pounds garlic, chopped
20 to 30 fresh jalapeño peppers, diced (optional to include seeds, which will increase hotness)
40 to 60 plump, fresh serrano peppers, sliced thin
6 ounces dried pequin chiles, half ground and half left whole
6 ounces dried arbol chiles, groundÂ
Pack into clean quart jars. Wipe rims of jars with clean, wet cloth. Seal. Process in hot water bath or pressure cooker according to manufacturer’s directions. Yields 15 to 18 quarts.Â