Easy Peasy Dill Pickles Food

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.

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.

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.

EASY PEASY DILL PICKLES

Steps:

• 1. PICKLE BRINE
• 2. Gather your ingredients.
• 3. Thoroughly, clean out the containers that you are going to use for your pickles.
• 4. Chef's Note: These are not "canned" pickles. These are keep 'em in the refrigerator and eat within a week or two pickles.
• 5. Place all the brine ingredients in a saucepan, and bring to a slow simmer, allow to simmer for about 10 minutes.
• 6. Chef's Note: If you want Bread-and-Butter type pickles add 1-1/2 cups sugar, or honey. Skip this for dill pickles.
• 7. While the brine is simmering, wash and dry the cucumbers, and cut off the blossom end.
• 8. Chef's Tip: The blossom end of a cucumber contains enzymes that, over time, cause your pickles to go limp. And if there's anything that I hate... It's a limp pickle.
• 9. Slice the pickles into spears or ovals... Up to you.
• 10. Remove the brine solution from the heat and allow it to cool to about 110-115f/43-46c.
• 11. Chef's Note: You can fully cool the brine down, and then add it to the cucumbers, but then you'll need to put them in the fridge for a couple of days before digging in. If you use really hot brine, you'll wind up making limp pickles... And you KNOW how I feel about limp pickles. 110f/43c is a balance between waiting a few days or a few hours...
• 12. Divide the dill weed, and garlic between two 1-pint containers. Or whatever container you choose to use.
• 13. Chef's Tip: Dill isn't all you can make! Swap out the dill seed for tumeric, black peppercorns, mustard seeds, or any other spices that sound good to you.
• 14. Put as many sliced cucumbers into the jars as can fit without smashing.
• 15. Pour in the brine, making sure that you cover all the cucumbers, and then allow the containers to cool to room temperature before refrigerating.
• 16. Chef's Tip: A handful of fresh grape, raspberry, oak, blackberry or cherry leaves (these types of leaves supply tannins, which help keep the pickles crispy and crunchy)
• 17. Chef's Note: They should last in the refrigerator for about two weeks... assuming they don't get gobbled up first.
• 18. Keep the faith, and keep cooking.

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.

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.

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!