Dill Pickles By The Jar Food

EASY DILL PICKLES, AS LITTLE AS 1 JAR AT A TIME!

Steps:

• Wash cucumbers well and cut off blossom end by about 1/4 inch. This is where the enzymes that make pickles too soft mainly is so trimming them will help the pickles stay crispy. If you cant tell which end is the blossom end its the lighter colored end.
• Prepare the cucumbers as you wish by leaving small ones whole for baby dills, cutting them in half length wise then each half in thirds or fourths length wise to make spears, slicing rounds for hamburger chips or chopping finely for dill relish.
• Start the jars by putting the leaf in the bottom first then the spices. Next add the prepared cucumbers to the neck of the jars. Add the vinegar then enough HOT water to 1/4" from the top.
• Wipe the top rim of the jar(s) clean and place a sterilized NEW lid on each jar. Screw the ring band on and tighten.
• Place in water bath canner or stock pot with hot water in it. Make sure water level is at least one inch over the tallest jar. Bring canner to a boil. Process exactly 10 minutes. Count processing time from the time the water canner STARTS to come to a full rolling boil, not the time the jars are placed in the canner.
• Remove jars when time has been reached and cool on a towel on the counter. If they seal they are good for one year, if they don't put them in the fridge and use those ones first. They are good right away but are even better when they have been in the brine for a week. ENJOY!

DILL PICKLES BY THE JAR

Steps:

• Using a soft vegetable brush, thoroughly scrub the cucumbers in cool running water. Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.
• Put however many quart canning jars that you need into a canner and cover them with water; bring to a boil and boil for 10 minutes.
• Make the brine with the water, vinegar and salt; put them in a pot and heat until the salt is dissolved.
• Put a couple good heads of dill seed into each sterilized jar.
• Seed heads should be well-formed but still green.
• Add a clove of garlic and/or a hot pepper if desired.
• Pack the jar with the cucumbers.
• I find it easiest to start with the jar on its side, laying some of the larger cucumbers along the bottom then keep stacking on top of them. Use the end of a large wooden spoon to gently push more cukes in once it gets snug in there. Then repeat with a second row of stacked cukes, picking ones that will fit in without sticking too far up in the jar. There may then be room to lay a couple on top.
• Pour the hot brine over them, and cap at once with a sterilized lid.
• Do not hot water process.
• Store jars on newspaper in case they overflow while fermenting.
• Can be opened in 6 weeks but much better after 6 months!

EASY DILL PICKLES

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.

DILL PICKLES-(ONE JAR AT A TIME)

Steps:

• Place heads of dill and garlic in hot sterilized quart jar. Fill with small cucumbers to within 1 inch of top.
• Brine: Combine water, venegar and salt in saucepan.
• Bring to a boil.
• Pour over cucumbers to within 1/4 inch of top with boiling vinegar.
• Seal.
• Makes one quart.

REFRIGERATOR DILL PICKLES

Steps:

• Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
• Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
• Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.

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.

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.

BLUE RIBBON DILL PICKLES

Steps:

• GET ALL OF THIS GOING BEFORE FILLING THE JARS.
• Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
• Fill canning kettle half-full with hottest tap water; set on burner over high heat.
• In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
• In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
• FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
• Once jars are loaded, pour in the brine leaving half-inch head space in each jar.
• Add lid and ring to each jar, tightening evenly.
• Place jars into canner with water JUST to the necks of the jars.
• Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).
• Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.
• Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
• NOTES: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer, if you have uniform sizes (and this impresses the judges too!). And makes for easier packing, too.

DILL PICKLED CUCUMBERS

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.