Crunchy Dill Pickle Food

CRISPY DILL PICKLE RECIPE

Steps:

• Prepare jars - wash or sterilize them in the dishwasher - keeping them hot.
• Start water bath now - you want it close to the boiling point by the time you are ready to add your jars.
• Wash cucumbers - making sure to scrub the skin thoroughly.
• Cut off each end of the cucumber, and slice, dice or spear as desired.
• In a medium sauce pan, over medium high heat, bring vinegar, water and salt to a boil.
• In each jar, add 1 garlic clove, 1 teaspoon of dill seed, and 1/2 teaspoon of peppercorns to the bottom.
• Pack cucumbers tightly into each jar.
• Pour hot brine over cucumbers, leaving 1/4 inch head space at the top of each jar.
• Run a plastic utensil on the inside of the jar to release any air bubbles.
• Add 1/2 of a grape leaf on top of the cucumbers.
• Wipe top of jar with a clean damp cloth, add hot lid and band.
• Place in hot water bath and process for 10 minutes at a rolling boil. (Adjust time based on altitude as required)
• Remove jars with a jar lifter and place on a thick towel and let cool at room temperature for 24 hours.

HOW TO MAKE PERFECTLY CRUNCHY HOMEMADE DILL PICKLES

Steps:

• Clean and prepare cucumbers. Wash off the debris and clean your cucumbers under cool running water. Once clean, cover with cool water and leave for an hour.
• Prepare 8 quart-sized mason jars, lids, and canner for processing. Start your water bath now so it is ready when it is time to process the jars.
• Add two whole garlic cloves, a sprig or two of fresh dill, 1 tsp peppercorns to the bottom of the mason jars along with 1/4 tsp of Pickle Crisp
• Prepare the brine. Add the water, vinegar, and salt to a large pot and bring to a rolling boil.
• Remove the blossom end from the cucumbers and begin filling the jars. You can add spears, or whole cucumbers, but keep them on the thick side. Do not make your spears too small.
• Pack the mason jars tight with your cucumbers leaving at least 1-inch headspace at the top.
• Ladle, or carefully pour the boiling brine over the top of the pickle jars leaving 1/2 inch headspace.
• Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Repeat several times around the inside of the jar.
• Wipe the rims, add the lids and rings, and twist until finger tight.
• Process in a water bath for 15 minutes for quarts, 10 minutes for pints). Remove your jars from the water bath and set them aside where they will not be disturbed. Be sure to use a cutting board, trivet, or dishcloth underneath to protect your surface from the hot jars. For high altitude locations please check notes below for link with proper water bath timings.
• Leave to rest for 24 hours without disturbing.
• Check to ensure the jars sealed. They are good for up to a year in storage. If the lids did not seal, do not attempt to reseal. You can refrigerate any unsealed jars up to 4 weeks.

QUICK, FRESH-PACK DILL PICKLES

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

CRUNCHY DILL PICKLE RECIPE

Steps:

• Prep Canning Jars: Start by sterilizing your mason jars and lids. Clean well with soap and water, then place in a large pot with water, and let the water boil, then after 5-10 minutes, lower to let the jars simmer while you work on the pickles.
• Prep Cucumbers: Wash and rinse all your cucumbers. Trim off the ends, and then slice into spears, hamburger slices, or any style you want.
• Prepare Jars: Add 1 clove of garlic into each jar, and then with the rest of the dill seed, mustard seed, and peppercorn, split between all the jars.
• Add in the pickles, packing the jars as tight as you can.
• Make Brine: Add your water, vinegar, pickling salt and sugar in a pan over medium-high heat. bring mixture to a boil stirring, to make sure the salt and the sugar fully dissolve.
• Pour the pickle brine into the prepared jars. Leave 1/2" of space at the top. Then place seals on and lightly seal hand tight. Don't do too tight.
• Water Bath Canning: In your water canning pot, you will place your fitted rack in. Fill with water and bring to a full boil. Lift the rack out and place jars on the rack and lower into the water.
• Make sure all the jars are fully submerged and boil for 10 minutes if pint size, and 20 minutes if quart size jars.
• Once done, remove the jars carefully and place on a towel lined cooling rack.
• The seals will pop as they lock tight. You should expect them to all seal within 12-24 hours of being canned.
• Store your canned dill pickles in a pantry or cool dry place for up to 1 year.

DILL PICKLES

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

REFRIGERATOR DILL PICKLES

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

GRANDMA'S DILL PICKLES

Steps:

• In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . 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.

CRISP DILL PICKLES

Steps:

• Scrub 25 medium cucumbers.
• Pack in jars.
• Place 2 heads dill, 1 teaspoon mustard seed, 1 clove garlic, and 1/2 teaspoon alum in each jar.
• Heat cider vinegar, water, and kosher salt for the brine.
• Bring to a boil.
• Fill jars with hot liquid.
• Seal.

POP'S DILL PICKLES

Steps:

• Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry.
• Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.