BRINED GARLIC DILL PICKLES
Dept. of Agriculture in Missouri has a fantastic Extension center with monthly newsletters about canning, gardening, etc. I collected several books on canning from them. The recipe here is posted at request.
Provided by Taylor in Belgium
Categories Canning
Time P21DT15m
Yield 9-10 quarts
Number Of Ingredients 7
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.
Nutrition Facts : Calories 12.4, Sodium 22028.1, Carbohydrate 0.1
REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
EASY DILL PICKLES
When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.
Provided by kimbearly
Categories Vegetable
Time 12h30m
Yield 12 Pints, 12 serving(s)
Number Of Ingredients 6
Steps:
- Wash the cucumbers and remove any stems.
- Cover with cold water and refrigerate overnight or for several hours.
- Pack the cucumbers into pint jars as tightly as possible.
- Poke in 2 springs of dill.
- Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
- Boil for 2 minutes.
- Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
- Pour the hot brine into the jars and seal.
Nutrition Facts : Calories 197.8, Fat 1.3, SaturatedFat 0.5, Sodium 9464.1, Carbohydrate 44.5, Fiber 6, Sugar 20.4, Protein 7.8
HOMEMADE DILL PICKLES
If you make a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, you get some fairly delicious pickles. I'm pretty sure if you measure your salt right and store the fermenting pickles at an appropriate temperature you'll get crunchy pickles.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT15m
Yield 16
Number Of Ingredients 9
Steps:
- Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.
- Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.
- Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary.
- After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.
Nutrition Facts : Calories 12.4 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2886.8 mg, Sugar 1 g
PICKLE BRINE SPICE RUB
The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch in the vinegar powder helps form an extra-crispy, extra-tart crust on anything you put it on.
Provided by Anna Stockwell
Categories Coriander Dill Spice Vinegar Rub
Yield 1 cup
Number Of Ingredients 8
Steps:
- Toast coriander seeds in a small skillet over medium-high heat, tossing occasionally, until fragrant and slightly darkened in color, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to an airtight container and mix in vinegar powder, dried dill, salt, celery seeds, and mustard powder; cover.
- Do ahead: Spice mix can be made 3 months ahead. Store at room temperature.
QUICK PICKLES WITH MASTER VINEGAR BRINE
Master mind? How about a Master Brine! This simple vinegar-based brine can be used to pickle nearly any vegetable! I've always said if you can boil water, you can make a pickle. This recipe is for Dilly Beans, but you could also use carrot spears, raw okra or even cherry tomatoes. Quick pickles are also known as refrigerator pickles. They are vegetables that are pickled in a vinegar, water and salt - and sometimes sugar - solution and stored in the refrigerator. They do not need canning when refrigerated and only require a few days in the brine before they can be enjoyed.
Provided by Virginia Willis
Time 15m
Yield 2 1/2 cups brine; about 4 pints of vegetables
Number Of Ingredients 8
Steps:
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside.
- Meanwhile, sterilize the jars and lids. To sterilize jars using a boiling water canner or a large pot, place a rack (or often I will use a clean kitchen towel) on the bottom of the canner. Place the jars right-side-up on the rack and fill the jars and canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil, then boil for 10 minutes (at altitudes less than 1,000 feet elevation). Using canning tongs, remove the jars from the canner one at a time, carefully pouring the water from the jars back into the canner. Let the jars air-dry upside-down on the prepared rack or towel and sit undisturbed until you're ready to fill them. The rings and rubber-lined lids must be sterilized, too. Place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.
- Bring 2 1/2 cups water, the vinegar and salt to a boil in a medium saucepan over medium heat. Meanwhile, place 1 dill sprig or 1 teaspoon dill seed, 1 clove garlic, 1/2 teaspoon mustard seeds, 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized glass jars with tight lids. Divide the red pepper flakes among the jars. Set aside.
- Wash and trim the stem end of the beans so that they fit in the jar. (I like to leave the pretty curled end intact.) Pack the beans into the prepared jars, leaving 1/2 inch of headspace at the top of each jar. Carefully pour the boiling pickling liquid over the green beans in the jars, leaving 1/2 inch of headroom between the top of the liquid and the top of the jar. Seal with the lids and rings. Refrigerate up to 2 weeks.
DILL PICKLED CUCUMBERS
Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
Provided by Jane Hornby
Categories Side dish
Time 25m
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
Steps:
- Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
- Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 15 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium
More about "dill pickle brine food"
10 BEST DILL PICKLE BRINE VINEGAR RECIPES - YUMMLY
From yummly.com
DILL PICKLE SOUP - MAMA LOVES FOOD
From mamalovesfood.com
THE BRINEY BLOG — THE DILL PICKLE FOOD CO-OP
From dillpickle.coop
10 BEST DILL PICKLE BRINE VINEGAR RECIPES - FOOD NEWS
From foodnewsnews.com
CAN YOU REUSE PICKLE BRINE? 12 CREATIVE WAYS HOW | CLEAN ...
From cleanplates.com
DILL PICKLE RECIPE: FINALLY, I'M GETTING THE CRUNCH ...
From simplycanning.com
ICE BOX DILL PICKLES RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST DILL PICKLE BRINE VINEGAR RECIPES - YUMMLY
From yummly.co.uk
RECIPES FOR DILL PICKLE BRINE - ALL INFORMATION ABOUT ...
From therecipes.info
14 BEST DILL PICKLE BRINE IDEAS | PICKLING RECIPES ...
From pinterest.ca
NO-VINEGAR RUSSIAN PICKLES - FEEDING BYTES
From feedingbytes.com
BASIC PICKLE BRINE RECIPE - SOUTHERN LIVING
From southernliving.com
DILL PICKLE BRINE RATIO - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DILL PICKLE BRINE RECIPES
From tfrecipes.com
CLASSIC DILL PICKLES - SMALL BATCH - GETTYSTEWART.COM
From gettystewart.com
A KOSHER DILL PICKLE RECIPE TO DIE FOR! YOU'LL BE ADDICTED ...
From forsomethingmore.com
10 BEST PICKLE BRINE RECIPES - YUMMLY
From yummly.com
10 USES FOR DILL PICKLE BRINE - WELLPRESERVED
From wellpreserved.ca
PICKLE-BRINED CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
DILL PICKLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
OLD FASHIONED DILL PICKLE RECIPE MADE IN A CROCK ON ...
From bakespace.com
DILL BRINE - RECIPES - COOKS.COM
From cooks.com
HOW TO MAKE PICKLES AND BRINE AT HOME - LIFESAVVY
From lifesavvy.com
CLASSIC VINEGAR-BRINED PICKLE RECIPE – GRIT | RURAL ...
From grit.com
HOW TO MAKE PERFECTLY CRUNCHY HOMEMADE DILL PICKLES
From littleyellowwheelbarrow.com
FAST FAVORITE GARLIC DILL PICKLES RECIPE | EPICURIOUS
From epicurious.com
8 PICKLE JUICE USES FOR YOUR LEFTOVER BRINE | TASTE OF HOME
From tasteofhome.com
EASY DILL PICKLES | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
BRINE DILL PICKLE RECIPES
From tfrecipes.com
DILL PICKLE BRINE RECIPES | BIGOVEN
From bigoven.com
DILL PICKLE BRINED CRISPY CHICKEN - THE WHOLE SMITHS
From thewholesmiths.com
COLD BRINE DILL PICKLES — BUTTERYUM — A TASTY LITTLE FOOD BLOG
From butteryum.org
DILL PICKLE BRINE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HOW TO MAKE PICKLES: ALL ABOUT THE VINEGAR-BRINE PICKLING ...
From mountainfeed.com
DILL PICKLE MARINADE – LUCY'S KITCHEN OF RECIPES
From lucyskitchenofrecipes.com
FERMENTED DILL PICKLES RECIPE - ALWAYS CRISPY - OUR LITTLE ...
From ourlittlehomestead.org
EASY DILL PICKLE BRINE - RECIPES | COOKS.COM
From cooks.com
QUICK ANSWER: HOW TO MAKE DILL PICKLE BRINE RECIPE ...
From montalvospirits.com
HOW TO MAKE DILL PICKLES (EASY CANNING ... - HOMESTEAD …
From homestead-acres.com
EASY DILL PICKLES RECIPE | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love