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
FRESH BABY DILL PICKLES
Time 10m
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together vinegar, sugar, dill, mustard, salt, pepper and cloves until sugar is dissolved. Cut cucumbers into 1/8-in. (3 mm) thick slices to make 3 cups (750 mL).
- Place cucumbers in a 4 cup (1 L) sealable jar; pour vinegar mixture over top. Push down on cucumbers until completely submerged in liquid. Seal jar; refrigerate about 24 hr, or up to 5 days.
Nutrition Facts : Calories 16, Carbohydrate 4, Sodium 64
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
DILL PICKLES BY THE JAR
This was the first recipe for dill pickles I ever made, and it's still a favourite. I like the technique it uses of making the pickles right in the canning jars, rather than in a crock. I've since adapted the method to any fermented pickles that I make. This makes one quart of pickles; you simply multiply the brine for the number of quarts of cucumbers that you have. I also use this brine to make pickled mixed green beans, wax beans and carrots cut in pieces the same general size and shape as the beans.
Provided by Jenny Sanders
Categories Vegetable
Time P1m11DT1h
Yield 30 serving(s)
Number Of Ingredients 7
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!
DILL PICKLES
Make and share this Dill Pickles recipe from Food.com.
Provided by tonyf56
Categories Vegetable
Time 55m
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the cucumbers and quarter them length wise.
- Combine the vinegar, water, sugar, salt, and bay leaf in a enameled pot.
- Put the cloves ,celery seeds, peppercorns, mustard seeds, and 1/2 teaspoon of the dill seeds in a muslin bag and add it to the vinegar (if using fresh dill, omit the dill seeds here.)
- Bring this liquid to a boil, lower the heat, and let it simmer for 15 minutes.
- Remove the bay leaf and spice bag from the vinegar.
- Put 1/4 tsp dill seeds, or 1 head fresh dill weed, into each of the 2 clean quart jars.
- Fit the cucumber spears an compactly as possible into the jars and pour the hot vinegar mixture over them.
- The cucumbers should be completely covered with the liquid, and there should be at least 1/2 inch of headroom at the top.
- Screw down the lids and process the jars in a boiling-water bath for 20 minutes.
- Allow the pickles to cool, check the seals, and label the jars.
- The pickles will improve in flavor if left to ripen for a few months.
- Yields approximately 2 quarts.
Nutrition Facts : Calories 75, Fat 0.7, SaturatedFat 0.2, Sodium 2339.2, Carbohydrate 14.7, Fiber 1.6, Sugar 9.5, Protein 1.4
More about "fresh dill pickles food"
QUICK AND EASY FRESH DILL PICKLES- THE KITCHEN GARTEN
From thekitchengarten.com
4.5/5 (4)Total Time 25 minsServings 2Calories 11 per serving
- Begin by sterilizing your glass jars. To do this, I simply boil water in my electric kettle and pour the hot water in and around the jars. Pour the water out and set jars on the counter, ready to fill.
- In the bottom of the jars, place fresh dill, garlic, and peppercorns (if using). Then slice cucumbers to desired thickness.
- Pack sliced cucumbers into the Mason jars. Really pack them in, because once the brine is added, any large gaps in the cucumber slices will be obvious, and you want to use up as much cucumber as you can.
- On the stovetop, combine vinegar, water, and salt. Bring the mixture to a boil and stir until the salt dissolves. Take pot off of heat and slowly pour the brine over your packed jars of cucumbers. Fill until the cucumbers are just covered, but don’t fill to the very top of the jar. Leave a little head room.
MAKE YOUR OWN FRESH-PACK DILL PICKLES - HOMEGROWN
From homegrown.extension.ncsu.edu
HOW TO MAKE DILL PICKLES (EASY CANNING RECIPE)
From homestead-acres.com
FRESH BABY DILL PICKLES - SOBEYS INC.
From sobeys.com
FRESH-PACK DILL PICKLES | FRONTIER COOP
From frontiercoop.com
GRILLO'S PICKLES SANDWICH MAKERS DILL SLICES FRESH
From giantfood.com
EASY DILL PICKLE RECIPE - NO CANNING REQUIRED - OLD WORLD GARDEN …
From oldworldgardenfarms.com
10 BEST DILL PICKLE APPETIZERS RECIPES | YUMMLY
From yummly.com
HOW TO MAKE YUMMY DILL PICKLES FROM FRESH ONTARIO PRODUCE
From barriehillfarms.com
HOW TO SUBSTITUTE DRIED FOR FRESH DILL IN PICKLES | EHOW
From ehow.com
DILL PICKLE RECIPE: FINALLY, I'M GETTING THE CRUNCH! SIMPLYCANNING
From simplycanning.com
41 FRESH DILL RECIPES THAT AREN’T JUST FOR PICKLES
FRESH BABY DILL PICKLES | FOODLAND
From dev.foodland.ca
20 BEST DILL RECIPES - WHAT TO DO WITH FRESH DILL - DELISH
From delish.com
FRESH DILL VS DILL WEED: WHAT’S THE DIFFERENCE? - SUBSTITUTE COOKING
From substitutecooking.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