Quick Baby Garlic Dills Food

EASY GARLIC DILL PICKLES {NO CANNING NEEDED}

Steps:

• Prepare the number of quart jars equal to amount of pickles you have by running through the dishwasher or boiling for 10 minutes in a pot of water to sterilize.
• Place the garlic and dill in the bottom of each jar, along with optional red pepper flakes. Pack the cucumbers on top, leaving a 1/2 to 1 inch of head space.
• In a large saucepan, combine water, vinegar, spices, salt and sugar. Bring to a boil, reduce heat, and simmer for 5 minutes.
• Ladle the brine into the jar leaving 1/4 inch of head space. Attach lids.
• Let cool to room temperature, label the lids with day and year and then store in the refrigerator.
• The pickles can be eaten after 3-4 weeks and continue to improve over the months of storage.*

QUICK REFRIGERATOR DILL PICKLES

Steps:

• Gather the ingredients.
• Cut a thin sliver off of the flower end of each cucumber.
• Leave the cucumbers whole if they are small, or cut lengthwise into spears if big.
• Bring the water, vinegar, salt, and sugar or honey to a boil. Stir once or twice to dissolve the salt and sugar. Let cool to room temperature or place the brine into the refrigerator to speed up the process.
• Place the garlic cloves and one of the grape leaves, if using, into the bottom of a clean glass quart jar (or split garlic and leaves into two pint-sized jars).
• Pack the cucumbers vertically into the jar(s), adding the remaining spices and herbs as you do so. Be sure to pack the cucumbers in tightly so that they will not float up out of the brine.
• Pour the cooled brine over cucumbers, being sure to completely cover with liquid.
• Secure the lid and place jar(s) in the refrigerator. The pickles will be ready to eat in 4 days.

QUICK BABY GARLIC DILLS

Steps:

• Wash 1 quart, 2 pint or 4 half-pint jars.
• Keep hot until needed.
• Prepare lids as manufacturer directs.
• Thoroughly wash cucumbers, gently scrub off blossom ends (if you don't remove the blossom end, the pickles may become soft during aging).
• Pack the hot jars with the cucumbers.
• Add the dill heads, hot pepper, garlic cloves, bay leaf, and pickling salt.
• Remember to reduce the salt accordingly if using pints or half pints.
• Pour 1 cup vinegar into each quart jar (1/2 cup for pints; 1/4 cup for half pints).
• Fill to 1/2- inch of the top with boiling water.
• Wipe jar rim with clean cloth, attach lid.
• Fill and close remaining jars.
• Process by either low-temperature pasteurization or boiling-water method.
• Low-temperature pasteurization: Place jars in canner half-filled with warm water (120 to 140 degrees).
• Then, add hot water to a level 1 inch above jars.
• Heat the water enough to maintain 180 to 185 degrees for 30 minutes (for altitudes of 1,000 to 3,000 feet, process 35 minutes; from 3,000 to 6,000 feet, 40 minutes; above 6,000 feet, 45 minutes).
• Check water temperature with a candy or jelly thermometer; it should be at least 180 degrees during the entire processing time.
• Temperatures higher than 185 degrees may cause unnecessary softening of pickles.
• Boiling-water canner: For pints, process in a boiling-water canner for 10 minutes; at 1,000 to 6,000 feet, 15 minutes; above 6,000 feet, 20 minutes.
• For quarts, process for 15 minutes; at 1,000 to 6,000 feet, 20 minutes; above 6,000 feet, 25 minutes.

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.

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.

UKRAINIAN DILLS FERMENTED NATURALLY

Steps:

• Soak (but do not scrub) cucumbers in very cold water for 5 minutes.
• Scald a very clean 1 gallon glass jar or crock with boiling water. Place a grape leaf at the bottom and arrange cucumbers vertically in layers, inserting garlic cloves and dill weed here and there. Do not pack tightly.
• Add salt to boiling water and stir. Pour brine over cucumbers and add peppercorns. (If not using leaves, add alum for added crispness.) I never do this, and they are always crisp, and I leave out grape leaves because I don't have any.
• Cover with leaves and a plate and place in a cool, dark place to ferment. I just cover with plate. In the old days, dry rusks of rye bread were put on top to aid the fermentation process and keep the cucumbers from floating up. This is a good idea.
• After 4 to 5 days, the cucumbers will be semi cured; some gourmets prefer them that way. After a few more days, fully cured pickles will become a lighter green.
• Pickles may be placed in smaller jars that are more convenient for storage. Scald 3 or 4 quart jars, pour off and strain pickling juice (discarding garlic and dill weed). Transfer pickles, fill quarts with strained liquid, cover, and refrigerate.
• The juice, or kvas, is never thrown out; it is used as a base for soups, borsch, or drunk cold as an eye-opener. Yummy!

AGGIE PICKLES

Steps:

• Pour the liquid off of the pickles. Discard. These will make their own juice.
• Add the garlic, sugar and Tabasco.
• Turn over once a day for seven days. I start these upside down on the jar lid. They may be good by the second or third day. Sometimes ours are all gone by the seventh day. Keep these refrigerated.

SWEET GARLIC DILLS

Steps:

• Combine vinegar, water, sugar, salt and turmeric in a sauce pan and bring to a boil.
• Cut a thin slice from the ends of each cucumber.
• Cut cucumbers lengthwise into quarters.
• Place 1 clove garlic, 1 tsp dill seeds (or one head of fresh) and a pinch of celery seed into each jar.
• Pack in cucumbers.
• Pour boiling vinegar mixture over cucumbers to within 1⁄2 inch of rim (head space).
• Process 10 minutes for 500 ml jars and 15 minutes for 1 litre jars as directed in the canning section.
• Allow to age for at least a year in a dark place.

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.