Aunt Agnes Garlic Dill Pickles Food

REFRIGERATOR GARLIC DILL PICKLES

Steps:

• Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
• In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
• Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months.
• NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.

AUNT AGNES' GARLIC DILL PICKLES

Steps:

• Wash and pack your cucumbers in clean jars.
• Add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic (if cloves are small, use 2) per quart.
• Combine vinegar, water and salt and bring to a boil.
• Pour or ladle liquid mixture into jars; wipe rims, place lids and screw on bands fingertip-tight.
• Process them in a boiling water bath for ten minutes; let cool undisturbed on a protected countertop until completely cool or overnight.
• Store them for 21 days.
• Put in refrigerator and let chill at least 24 hours before opening.

CRISPY SWEET GARLIC PICKLES

Steps:

• Cut the pickles into large pieces. Chunks are best. Don't make the slices too thin.
• Place the pieces back into the empty jar.
• Add the garlic cloves.
• Cover with the sugar.
• Place in the refrigerator for at least a week or until the sugar has completely dissolved to form a syrup.
• During the week, periodically shake the jar.
• Store the pickles in the refrigerator.

KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES

Steps:

• Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
• Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
• Remove from heat; cool to room temperature.
• Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
• Store, covered in the the refrigerator.
• The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
• **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.

BRINED GARLIC DILL PICKLES

Steps:

• Wash cucumbers in cold water then dry on rack or wipe dry.
• Place half the pickle spices, garlic and a layer of dill in a 5 gallon crock or jar.
• Fill the container with cucumbers to within 3-4 inches from top.
• Place a layer of dill and remaining spices and garlic on top of cucumbers.
• Thoroughly mix the vinegar, salt and water and pour over the cucumbers.
• Cover with a heavy plate (weigh it down with a jar of water) so that the cucumbers stay under the brine.
• Cover loosely with a towel.
• Keep pickles at room temperature and remove scum daily when it forms, (3-5 days).
• Do not stir pickles but make sure they are always covered with brine.
• If necessary make additional brine using original recipe.
• In about 3 weeks the cucumbers should be olive green and have a desirable flavor.
• Any white spots will disappear in processing.
• Strain the brine before using as it is preferred for the added flavor.
• Pack pickles firmly into clean, hot quart jars.
• Add several pieces of dill and a clove or two of garlic to each jar, then cover with boiling brine to 1/2 inch from top.
• Adjust lids and process 15 minutes in water bath, beginning the time as soon as the jars are in the actively boiling water.
• Cloudiness of brine is typical when the original brine is used as the covering liquid.

NANA MAE'S GARLIC DILL PICKLES

Steps:

• Boil together vinegar, water and salt.
• Wash cukes and cut into spears.
• Pack in five clean and hot (Sterilized)right from the oven, 1-quart canning jars.
• To each jar add 1-3 cloves of garlic, and 2-3 flowers of dill.
• Add boiling liquid.
• Seal with a hot lid. Allow to cool, then store on a shelf in your cupboard.

CROCK POT GARLIC DILL PICKLES

Steps:

• Rinse and dry cucumbers.
• Slice ends off, then half lengthwise.
• Combine all ingredients except cucumbers in crockpot.
• Stir to dissolve salt.
• Add cucumbers and weigh them down with a couple of salad plates so that all pickles are submerged.
• Put on lid.
• DO NOT TURN ON THE CROCKPOT!
• Allow to sit for six days.
• Put pickles into clean mason jars along with brine and refrigerate.
• If you want to make whole pickles, cut off the blossom ends and soak for 11 days.