KOSHER DILL OKRA PICKLES
Simple dilled okra pickles. This recipe can also be used to make last of the summer small green tomato pickles. Taste is very similar to Texas Brand Okra Pickles.
Provided by Taylor in Belgium
Categories Vegetable
Time 45m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Wash and drain okra.
- Prick each okra several times with a pin, or cut small slit with knife.
- Put 1 clove garlic and 1/2 tsp mustard seed in the bottom of each jar.
- Pack okra into jars.
- Put a small bunch of dill or about 1 tsp dill seed on top of okra.
- Boil water, vinegar and salt together until salt is dissolved.
- Fill jars with boiling solution to within 1/2 inch from top.
- Process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 104.2, Fat 0.7, SaturatedFat 0.1, Sodium 7000.2, Carbohydrate 17.6, Fiber 7.6, Sugar 2.9, Protein 5.2
KOSHER DILL PICKLES
From an old Better Homes and Gardens Home Canning Cookbook. I've been making these pickles for over 20 years now, and the key is getting the pickles from vine to jar ASAP-- no more than a week, and store in the fridge. Smaller pickles tend to stay crisper than larger ones, whole more than slices or spears.
Provided by OldWino
Categories Very Low Carbs
Time 50m
Yield 5 quarts, 50 serving(s)
Number Of Ingredients 7
Steps:
- Wash cucumbers.
- Mix vinegar and water in a pan and bring to a boil.
- To the bottom of each jar, add 2 heads dill, one garlic clove, one tablespoon salt, and the pepper (if desired).
- Pack cucumbers into jars, leaving 1/2 inch headspace.
- Pour boiling liquid over cucumbers, leaving 1/2 inch headspace.
- Wipe rims, place lids.
- Adjust bands fingertip tight, and process in boiling water bath for 20 minutes.
- Add one minute to processing time for every 1000 feet above sea level. Remove to a protected surface to cool completely.
- Makes 5 quarts.
Nutrition Facts : Calories 8, Sodium 700.9, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 0.2
SUN KOSHER TYPE DILL PICKLES
This recipe sounds weird, but it works well and makes pickles you can keep for up to a year. If you want them to taste like spicy kosher dills, add a hot pepper to each jar. If you want them extra crispy, add a pea sized lump of alum to each jar, but it's not required. This recipe is especially good for home gardeners since you can make as little as one jar at a time, instead of waiting for a large amount of cucumbers at once. These sometimes seal in the sun, and sometimes not, but they will keep for a year in a pantry or a basement regardless.
Provided by Sandy 0225
Categories Low Protein
Time 15m
Yield 1 quart, 1 serving(s)
Number Of Ingredients 5
Steps:
- Wash and slice cucumbers about 1/4 inch thick and place loosely into a quart canning jar. Don't pack them tight. Peel and slice your clove of garlic, too.
- Place the garlic, dill, salt, and vinegar into the jar with the cucumbers. If you're using the alum, put it into the jar now, too.
- Fill the jar to about 1/2 inch from the top with clean cool water. If your water at home is rusty or irony, use bottled water.
- Place a new canning flat lid on top, making sure that the rim of the jar is clean and no salt or dill is between the jar and the lid. Seal tight by hand.
- Shake the jar vigorously until the salt is dissolved.
- Write the date one week from the date you're making these on top of the lid with a magic marker.
- Place the jar in a sunny place and shake the jar once a day. When the date you wrote on the lid is reached, the pickles are ready.
Nutrition Facts : Calories 98.4, Fat 0.8, SaturatedFat 0.2, Sodium 13968.1, Carbohydrate 18.4, Fiber 2.6, Sugar 7.5, Protein 3.2
REFRIGERATOR KOSHER DILL PICKLES
I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.
Provided by PAUL P.
Categories < 15 Mins
Time 5m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 10
Steps:
- Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top.
- Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.
- Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.
Nutrition Facts : Calories 15.8, Fat 0.3, Sodium 438.9, Carbohydrate 2.9, Fiber 0.5, Sugar 1, Protein 0.6
FAVORITE KOSHER DILL PICKLES
Crisp, tangy garlic dill pickles. If your tap water is hard, use filtered water. Cutting off the ends of the cucumbers removes an enzyme that may cause them to become soft. Don't worry if the garlic turns blue or green in the jar. It's only the effect of the vinegar on the natural pigments in the garlic and will not affect quality or flavor. Pickling salt is different than other salts, don't substitute or you may not like the result. Ball Pickle Crisp is flavorless and almost guarantees crisp pickles. Follow package directions for how much for your jar size. There are powdered and granulated versions, both are excellent, but vary in quantity to use. Strain out the dill weed once it has flavored the brine, as it is unpleasant to the mouth.
Provided by Deb Wolf
Categories Vegetable
Time 45m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Cut 1/4" from both ends of each cucumber and discard. Cut into spears.
- Toss with 2 tablespoons pickling salt. Let stand at room temperature at least 3 hours and up to 12 hours. Rinse very well.
- Prepare canning equipment.
- Combine vinegar, water, remaining 2 tablespoons salt and dill weed in a non-aluminum saucepan. Bring to a boil.
- In hot jars, place Ball Pickle Crisp, 1 garlic clove; pack in cucumbers.
- Ladle hot brine through a fine mesh sieve (to strain out the dill weed) over cucumbers; leaving 1/2" head room.
- Wipe rims, add hot lids and rings, finger tighten and process quarts 15 minutes/pints 10 minutes in a boiling water bath.
- Remove without tilting to a heatproof surface. Cover loosely with a towel and leave undisturbed until cool.
- Label and store in cool, dark place.
Nutrition Facts : Calories 166.3, Fat 0.9, SaturatedFat 0.3, Sodium 14184.5, Carbohydrate 30, Fiber 3.8, Sugar 12.4, Protein 5.2
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