EASY DILL PICKLE RECIPE
Easy to make dill pickles that are ready to eat in just 24 hours and no special canning equipment required.
Provided by oldworldgardenfarms
Categories Pickle Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Cut the ends off each cucumber and discard. Then cut each cucumber lengthwise into 4 spears. *see note for making whole pickles.
- In a large bowl, combine cucumbers, dill and garlic; set aside.
- In a large pan add the remaining ingredients. Bring to a boil stirring frequently and just until sugar is dissolved. Pour over cucumber mixture and allow it to cool completely.
- Transfer pickles and brine to a covered dish/mason jars. Refrigerate for at least 24 hours before eating.
Nutrition Facts : Calories 141 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 grams, Sodium 9375 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BLUE RIBBON DILL PICKLES
A good friend gave me this recipe many years ago after I munched down nearly a quart while visiting! I threw out ALL my other dill pickle recipes because THIS ONE is the best. Several years ago, it occurred to me to enter my pickles in the County Fair. So I did. Since I'm superintendent over in the Junior Foods & Nutrition Department, I don't get to watch the Open Class judging. So later in the day (after judging in both classes was over), I went to see how my pickles (and other canned goods) fared [pun intended!]. I couldn't find my jar of pickles. They weren't on any of the shelves, neither were they in with the "disqualified" items. Hmmm. Then I spied them! Not only did they have a big blue ribbon on them, but they also received Best of Show AND the canning award! What a thrill!!! There's nothing like winning at the fair--amongst all those good cooks--to feel validated as a successful home-canner. NOTE: I did NOT list an amount for the cucumbers since I've never measured how many pounds I use--sorry! SERVING SIZE is the number of ounces in a quart jar--to facilitate nutritional information.
Provided by Debber
Categories Vegetable
Time 1h30m
Yield 7 quart jars, 32 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 3.7, Sodium 1771.1, Carbohydrate 0.2, Sugar 0.1
BEST EVER DILL PICKLES
Use this easy dill pickle recipe to transform ordinary cucumbers into the star of your sandwich. In just four steps, you'll have canned dill pickles in pint jars. We have variations to change up the flavor (including refrigerator dill pickles), too! Choose pickling cucumbers that are firm and bright-colored with no soft spots.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 6
Steps:
- Thoroughly scrub cucumbers with a soft vegetable brush in plenty of cold running water. Remove stems and blossoms; slice off each blossom end. Cut cucumbers lengthwise into quarters.
- In a 4- to 5-qt. stainless steel, enameled, or nonstick pot combine water, vinegar, sugar and pickling salt. Bring to boiling, stirring to dissolve sugar.
- Pack cucumber spears loosely into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar. Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims; adjust lids and screw bands.
- Process in a boiling-water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on racks. Let stand 1 week at room temperature before serving. Makes 6 pints.
Nutrition Facts : Calories 25 kcal, Carbohydrate 5 g, Sodium 859 mg, Sugar 4 g, UnsaturatedFat 0 g
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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
HOT DILL PICKLES
About 25 years ago, an old man in his 80's gave me his recipe for these. I still make them every year! They stay so crunchy &have just the right heat to them.
Provided by Peggi Anne Tebben
Categories Other Appetizers
Number Of Ingredients 10
Steps:
- 1. Bring the solution to a boil & cool.
- 2. Place halved cucumbers in jars.
- 3. Place all the spices in each jar.
- 4. Pour the cooled solution over it & place lids on jars.
- 5. Process in hot bath, starting with only warm water, for 10 minutes. Start timing when water comes to a boil.
- 6. I also just put in a gallon jar & -put straight in fridge. Allow 2-3 weeks before eating.
DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
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.
QUICK, FRESH-PACK DILL PICKLES
Steps:
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
SPICY GARLIC DILL PICKLES
Make your own garlic dill pickles at home with this easy recipe, no special equipment needed! Option to make them spicy with the addition of dried chilis.
Provided by Gina Matsoukas
Categories Side Dishes
Time P3DT10m
Number Of Ingredients 8
Steps:
- Cut cucumbers into spears, rounds or other shape of your choice and place them into 2 1-quart wide mouth mason jars.
- Place crushed/smashed garlic cloves, dried chili peppers and peppercorns in the jars with the pickles.
- Add the salt to the jars (1 tablespoon in each jar) then the fresh dill on top.
- Combine the apple cider vinegar and water in a small bowl or measuring cup and pour to the top of each jar, just covering the top of the ingredients.
- Using a spoon, press all the ingredients down into the liquid making sure they're submerged.
- Cover tightly with the lids and place in the refrigerator for at least 3 days before eating (*see note).
Nutrition Facts : Calories 78 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 645 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CLASSIC GARLIC DILL PICKLES
A classic garlic dill pickle recipe. To store on the shelf, process in a hot water bath. If you want to skip the hot water bath, store all the jars in the fridge for up to six weeks. This recipe is for four pint jars (500 mL). You can divide the ingredients and make two quart or liter sized jars - just process for longer. Processing time does not include time to bring water to heat jars and return them to boil once filled. Add 15-30 minutes.
Provided by Getty Stewart
Number Of Ingredients 9
Steps:
- Wash and scrub lightly with a soft brush.
- Cut a thin slice from blossom ends to help prevent softening.
- Cut wide cucumbers into quarters lengthwise and long cucumbers so they fit in jars.
- Place in ice water bath while preparing everything else or up to 8 hours.
- Fill large pot or canner with water so that jars will be covered by 1" of water.
- Check jars for cracks, wash with warm soapy water, rinse well and place in canner.
- Heat jars in canner (no need to sterilize as final processing will be longer than 10 minutes).
- In medium size pot, combine vinegar, water and pickling salt. Bring to boil and simmer five minutes until salt is dissolved.
- Remove hot jars from canner.
- Place 2 dill heads, 2 garlic cloves, 1/2 tsp mustard seeds, 1/4 tsp peppercorns and 1/8 tsp hot pepper flakes into each pint jar (double if using quart jars).
- Tightly pack cucumbers into jars to within 3/4 inch of rim.
- Add hot vinegar brine to cover cucumbers. Use a plastic utensil to remove any air bubbles and add more brine, leaving 1/2 inch headspace.
- Wipe rim with clean cloth and seal with hot sealing lid. Screw band on top and tighten finger tight.
- Process in hot water bath for 10 minutes for pint (500 mL) jars or 15 minutes for quart (1 L) jars.
- Makes 4 pint (500 mL) jars or 2 quart (1 L) jars
- Processing time from National Center for Home Food Preservation. Remember to adjust cooking times if you're at altitudes higher than 1000 ft (306 m) above sea level.
Nutrition Facts : Calories 342 kcal, Carbohydrate 43 g, Protein 12 g, Fat 5 g, Sodium 14228 mg, Fiber 12 g, Sugar 20 g, ServingSize 1 serving
HOW TO MAKE PERFECTLY CRUNCHY HOMEMADE DILL PICKLES
Crunchy homemade dill pickles that stay crisp even after processing. These garlic dills are lip puckering perfection.
Provided by Laura Kennedy
Categories Snack
Time 1h30m
Number Of Ingredients 9
Steps:
- Clean and prepare cucumbers. Wash off the debris and clean your cucumbers under cool running water. Once clean, cover with cool water and leave for an hour.
- Prepare 8 quart-sized mason jars, lids, and canner for processing. Start your water bath now so it is ready when it is time to process the jars.
- Add two whole garlic cloves, a sprig or two of fresh dill, 1 tsp peppercorns to the bottom of the mason jars along with 1/4 tsp of Pickle Crisp
- Prepare the brine. Add the water, vinegar, and salt to a large pot and bring to a rolling boil.
- Remove the blossom end from the cucumbers and begin filling the jars. You can add spears, or whole cucumbers, but keep them on the thick side. Do not make your spears too small.
- Pack the mason jars tight with your cucumbers leaving at least 1-inch headspace at the top.
- Ladle, or carefully pour the boiling brine over the top of the pickle jars leaving 1/2 inch headspace.
- Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Repeat several times around the inside of the jar.
- Wipe the rims, add the lids and rings, and twist until finger tight.
- Process in a water bath for 15 minutes for quarts, 10 minutes for pints). Remove your jars from the water bath and set them aside where they will not be disturbed. Be sure to use a cutting board, trivet, or dishcloth underneath to protect your surface from the hot jars. For high altitude locations please check notes below for link with proper water bath timings.
- Leave to rest for 24 hours without disturbing.
- Check to ensure the jars sealed. They are good for up to a year in storage. If the lids did not seal, do not attempt to reseal. You can refrigerate any unsealed jars up to 4 weeks.
EASY GARLIC DILL PICKLES RECIPE
If you loved the taste of grandmas old fashioned pickles when you were a kid then you will love this garlic dill pickle recipe! Packed with just the right amount of garlic, dill, and spice to give it a classic taste that you will love on hamburgers, sandwiches and more! Learn how to make these easy pickles in 40 minutes or less!
Provided by Kim Mills @ Homestead Acres
Time 40m
Number Of Ingredients 7
Steps:
- Wash and remove the spines on the pickling cucumbers. Cut into rounds or icicles if desired or leave them whole.
- Combine vinegar and water in a large stockpot and bring to a boil.
- In each quart-sized canning jar place 1 head of dill, 2 cloves of garlic, 1 tsp. of pickling spice, 1 tbs. of pickling salt.
- Pack the cucumbers into the canning jars, then cover with hot brine leaving 1/2 inch of headroom.
- Remove any air bubbles from the jars, wipe the rims clean and place the jar lids on finger tight.
- Process in a water bath canner for 15 minutes or according to your altitude.
- After canning remove the jars and place on a towel in a draft-free place to sit for 24 hours. Any jars that have not seeled in 24 hours need to be reprocessed or placed into the refrigerator.
HOMEMADE SPICY GARLIC DILL PICKLES RECIPE
A healthy dose of fresh, peeled garlic cloves, homemade pickling spice, and chili peppers give these homemade pickles a seriously delicious spicy kick.
Provided by Heidi
Categories Snack
Time 40m
Number Of Ingredients 16
Steps:
- Add all of the ingredients to a small bowl and stir to mix.
- Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
- In a large stock pot to avoid contaminationbring the vinegars, water and salt to a simmer.
- To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren't damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they're poking up too high.
- Pour the brine into the jars leaving 1/2 inch headspace, just covering the cucumbers.
- Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
- Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
- Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.
Nutrition Facts : Calories 114 kcal, Carbohydrate 14 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 7006 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
HOT & SPICY PICKLE RECIPE
How to make hot & spicy pickles from your garden fresh cucumbers. A great new way to enjoy a taste of pickles that will give you a little kick!
Provided by oldworldgardenfarms
Number Of Ingredients 12
Steps:
- Sterilize canning jars and let cool until able to be easily handled. Warm canning jar lids in a small skillet with water.
- Prepare water bath canner per manufacture's instructions. *Skip this step is making refrigerator pickles.
- Clean cucumbers and cut off the ends and discard. Slice the cucumbers into 1/4 inch rounds. Set aside.
- Place water, vinegar, salt, sugar, and turmeric in large pot. Then place the sprigs of dill and pickling spices into a cheesecloth. Tie the ends of the cheesecloth and place in the pot.
- Bring liquid mixture to a boil to make the brine solution. Reduce and simmer for 5 minutes.
- Place a few peppercorns, 1/2 teaspoon chopped garlic, and 4 dried red chili peppers into each pint jar. *Add crushed red pepper flakes for an even hotter pickle.
- Place cucumber slices in jar and fill with brine solution, leaving 1/2 inch space at the top. Refrigerate immediately or prepare to can using the water bath method.
- Using a plastic utensil, remove any air bubbles by sliding the utensil down the inside of the jar. Add more brine, leaving 1/2 inch headroom.
- Wipe rims of jars with clean cloth, place a clean lid on and screw on bands to finger tight only.
- Using a jar lifter, place filled jars into your water bath canner making sure to have about 2 inches of water above the top of the lids. Once the water bath begins to boil, process for 8 minutes.
- Remove the jars from the canner and let rest on a thick towel for 24 hours.
- Once the 24 hours is up, be sure that each jar sealed by pressing on the center of the lid. *If the lid moves up and down, then place those jars in the refrigerator. If the lid does not move when pushed, store in a cool dark place.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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