My Famous Dill Pickles Food

BEST EVER DILL PICKLES

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.

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.

CLASSIC DILL PICKLES

Steps:

• For the brine:
• Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
• For the pickles:
• Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.
• Dividing evenly, pour hot brine (see formula, left)-using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices-into jars and cover. Let cool, then chill.
• Do Ahead
• Cucumbers can be pickled 2 months ahead. Keep chilled.

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.

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.

BEST EVER DILL PICKLES

Steps:

• Wash cucumbers and pack in sterilized quart jars with 1 fresh head of dill, 1/2 tsp powdered alum, and 1 garlic clove.
• Use 2 garlic cloves if they are small.
• Bring water, salt, and vinegar to a boil and pour immediately in jars, leaving 1/2 inch head space.
• Seal with sterile lids and let standin canner of boiling water, (but dont boil them) until cool.
• Let them cure for 6 weeks before using.

MY FAMOUS DILL PICKLES

Steps:

• In each of 7 canning jars put all the ingredients.
• After jars are filled cover cucumbers with boiling water leaving 1/4 inch space at top.
• Seal firmly.
• Process in boiling water bath for 10 minutes.

OLD-FASHIONED GARLIC DILL PICKLES

Steps:

• Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. 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.

ALMOST-FAMOUS FRIED PICKLES

Steps:

• Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
• Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375°F Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
• Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 and repeat with the remaining pickles and batter. Serve immediately with the prepared dipping sauce.

MCCLURE'S GARLIC AND DILL PICKLES

Steps:

• Wash cucumbers, and place in a large deep bowl with ice. Cover and put in fridge.
• Wash dill thoroughly and trim off roots.
• Place peeled garlic in a small bowl and pour hot vinegar over it. Let stand for 1 minute, then pour vinegar out.
• Fill a large pot with water. Place a jar in the pot and make sure the water is at least 1 inch above the top of the jar. Remove the test jar and bring the water to a boil.
• In another large pot, combine the vinegar, water and pickling salt. Bring the brine to a rapid boil. Stir the salt to make sure it doesn't stick to bottom of pot.
• While pots are getting up to a boil, take cucumbers out of the refrigerator and quarter them. Then take 1 spear and place it in a Mason jar to test its height. Make sure it stands 1/4 to 1/2 inch below the rim of the jar. Trim all the cucumbers to this size. (Keep the little bits for later.).
• After water is boiling, submerge the Mason jars for about 90 seconds to sterilize them. Remove them carefully with jar tongs.
• In each jar, place 2 halves of a garlic clove, one small handful of dill, then enough cucumbers to fill the jar, making sure cucumbers are below the "neckline." (If using pint jars, double the amount of dry ingredients in each jar.) Place 2-piece lids in boiling water for 90 seconds, then carefully remove them and place in a bowl.
• Fill jars with hot brine. Cap and seal the jars. Turn them over to make sure you have an adequate seal.
• Place jars back in boiling water. Process the sealed jars in boiling water for 10 minutes.
• Wait a week to two weeks before eating. Refrigerate after opening. Pickles will keep for up to one year if stored in a cool dry place.