Barbs Garlic Dill Pickle Slices Food

GARLIC DILL PICKLES

Garlic Dill Pickles image

These easy-to-make pickles from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" are tasty as a topping for their Barbecued Pork Sandwich or a simple snack for any time of day.

Provided by Martha Stewart

Yield Makes about 18 pickles

Number Of Ingredients 8

Ingredients

Ice cubes
2 pounds Kirby cucumbers, scrubbed
2 tablespoons white vinegar
1/4 cup coarse salt
2 tablespoons sliced garlic
2 tablespoons chopped fresh dill
1 tablespoon brown or yellow mustard seeds
1 dried bay leaf

Steps:

Fill a large bowl with ice and add cucumbers. Let chill for at least 30 minutes or up to overnight, in the refrigerator.
Fill a medium nonreactive saucepan with 4 cups water. Add vinegar and salt; bring to a boil over medium-high heat. Cook, stirring occasionally, until salt is dissolved, 3 to 5 minutes. Remove from heat and let mixture cool to room temperature.
Drain cucumbers and place in a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour water mixture over cucumbers and place a plate or other heavy object over cucumbers to weight down. Cucumbers should be completely submerged; add more water if necessary. Cover bowl tightly with plastic wrap and let stand at room temperature for 3 to 4 days before using. Transfer to refrigerator; pickles will keep for up to 1 week.

CANNED DILL PICKLE SLICES

Canned Dill Pickle Slices image

These home canned dill pickles are easy and delicious, and these pickled cukes give that crunchy flavor any home chef would be proud to jar.

Provided by Diana Rattray

Categories Side Dish Snack Condiment Ingredient

Time P1DT12h45m

Yield 24

Number Of Ingredients 11

Ingredients

4 pounds pickling cucumbers
5 tablespoons pickling salt (canning salt, divided)
2 1/2 quarts water
3 cups apple cider vinegar
3 cups water
2 tablespoons granulated sugar
6 teaspoons dill seeds
3 teaspoons yellow mustard seeds
6 medium bay leaves
18 to 24 black peppercorns
1 teaspoon garlic (chopped)

Steps:

Enjoy as a snack or in your favorite recipes.

Nutrition Facts : Calories 23 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 1330 mg, Sugar 2 g, Fat 0 g, ServingSize 6 pints (24 servings), UnsaturatedFat 0 g

DILL PICKLE SANDWICH SLICES

Dill Pickle Sandwich Slices image

Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.

Provided by Ball

Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes

Yield 30

Number Of Ingredients 12

Ingredients

2 tablespoons Ball® Mixed Pickling Spice
2 ½ cups cider vinegar
2 ½ cups water
½ cup granulated sugar
⅓ cup Ball® Preserving & Pickling Salt
3 bay leaves
3 garlic cloves
1 ½ teaspoons mustard seeds
3 heads fresh dill
8 cups sliced, trimmed pickling cucumbers (1/4-inch slices)
⅛ teaspoon Ball® Pickle Crisp® Granules
3 Ball® or Kerr® Pint (16 oz) Jars with lids and bands

Steps:

Prepare stockpot/canner and jars as directed in step-by-step instructions
Tie pickling spices in a square of cheesecloth, creating a spice bag.
Combine vinegar, water, sugar, pickling salt and spice bag in a medium stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
Place 1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars, leaving 1/2 inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granulates. Ladle hot pickling liquid into jars, leaving 1/2 inch headspace. Remove air bubbles; re-measure headspace. If needed, add more cucumbers to meet recommended headspace. Wipe rim; center lid on jar. Screw band until fingertip-tight.
Process filled jars in boiling water for 15 minutes. Remove stockpot lid. Wait 5 minutes, then remove jars, cool and store.

Nutrition Facts : Calories 28.7 calories, Carbohydrate 5.2 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 1261.5 mg, Sugar 4.1 g

REFRIGERATOR GARLIC DILL PICKLES

Refrigerator Garlic Dill Pickles image

Also called "Deli Dills Refrigerator Pickles." These are the BEST dill pickles ever! You don't need to can/process these pickles, as they keep in your frig for up 9 - 12 months. This is my most-requested recipe. Everybody LOVES them.

Provided by Shel Seifert

Categories Vegetable

Time 20m

Yield 4 Quarts

Number Of Ingredients 7

Ingredients

4 -5 quarts cucumbers (enough to fill an ice cream bucket)
2 -4 heads dill
2 -4 garlic cloves
1 small onion
7 1/2 cups water
2 cups vinegar
1/2 cup salt (I use just a bit less than 1/2 c.)

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.

Nutrition Facts : Calories 93.1, Fat 0.5, SaturatedFat 0.2, Sodium 14171.7, Carbohydrate 17.3, Fiber 2.4, Sugar 7.8, Protein 3

OLD-FASHIONED GARLIC DILL PICKLES

Old-Fashioned Garlic Dill Pickles image

When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 55m

Yield 3 quarts.

Number Of Ingredients 7

Ingredients

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

Steps:

Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

BEST EVER DILL PICKLES

Best Ever Dill Pickles image

Boy, these bring back my childhood. I used to help mom make these every summer. My favorite part was the pickled piece of garlic in the bottom of the jar. These are definately worth the wait! Cook time is sittin time!

Provided by CookbookCarrie

Categories Weeknight

Time P1m11DT1h

Yield 6 quarts, approx.

Number Of Ingredients 7

Ingredients

pickling cucumber
16 cups water
1 cup canning salt
6 cups vinegar
6 heads fresh dill, divided
3 teaspoons alum, divided
6 cloves peeled garlic, divided

Steps:

Wash cucumbers and pack in sterilized quart jars with 1 fresh head of dill, 1/2 tsp powdered alum, and 1 garlic clove.
Use 2 garlic cloves if they are small.
Bring water, salt, and vinegar to a boil and pour immediately in jars, leaving 1/2 inch head space.
Seal with sterile lids and let standin canner of boiling water, (but dont boil them) until cool.
Let them cure for 6 weeks before using.

Nutrition Facts : Calories 47.4, Sodium 18880.3, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 0.2

DILL & GARLIC REFRIGERATOR PICKLES BY THE BUCKET-FULL

Dill & Garlic Refrigerator Pickles by the Bucket-Full image

This is a recipe that I've already requested twice, so I'm posting it to avoid losing it. My husband's best friend's mother makes them every summer and everyone just loves them. She makes them in ice cream pails. I prefer to make them in large jars (like the gallon jars that commercial pickles come in for restaurant use). The pickled onions taste great too! My husband and step-daughter used to fight over them! My dad's wife loves to use the pickles and the onions together on buttered bread for a pickle sandwich! I saw some similar recipes that claimed to be ready earlier, but noticed most didn't have any sugar. These aren't sweet like bread and butter pickles. We have snitched some from the jar earlier than a week, and they were good, but the best flavor is after a week or two. If your cucumbers aren't producing fast enough to make the whole batch, you can refrigerate the extra brine until you have more cucumbers, and then just reheat before using. I've tried these with sliced pickles, but I felt they ended up too sour to be used as hamburger dills, at least for my taste. I think they're best as spears or, if you're using small cucumbers, left whole.

Provided by SrtaMaestra

Categories Lunch/Snacks

Time 20m

Yield 2 ice cream buckets

Number Of Ingredients 9

Ingredients

3 quarts water
1 quart white distilled vinegar
1 cup canning salt
1/2 cup sugar
garlic clove, to taste. I use 4-8 cloves
fresh dill, to taste. (at least 2-3 sprigs per bucket)
onion, to taste. (I recommend 1 large per bucket)
16 cups pickling cucumbers, sliced into spears if using larger cucumbers
1 1/4 teaspoons alum

Steps:

Combine water, vinegar, canning salt, and sugar in saucepan and bring to boil. Keep hot.
In the meantime, scrub cucumbers, cutting into spears if using larger cucumbers. Mince or crush garlic. (The smaller the pieces, the stronger the flavor). Slice onion.
Pack cucumbers into buckets or jars, layering with garlic, onion, and dill. Sprinkle alum over the top.
Poor hot brine over the cucumbers.
Refrigerate at least one week before sampling. If kept in airtight container, pickles will keep for months in the refrigerator.

Nutrition Facts : Calories 404, Fat 0.9, SaturatedFat 0.3, Sodium 56656, Carbohydrate 80.4, Fiber 4.2, Sugar 64, Protein 5.4

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