Addictive Dill Pickles Recipes

ADDICTIVE SPICY DILL AVOCADO PICKLES

Addictive Spicy Dill Avocado Pickles image

Underripe avocados are lightly pickled in brine that is tangy and slightly sweet. These are great to serve with your favorite burger, hot dog, or Tex-Mex dish. They make a snazzy addition to salads too! These are so addictive; I buy more underripe avocados than I do ripe ones now. I reuse the brine over and over. The brine can be reused by simply adding more avocados and allowing them to rest for 24 hours before consuming. These will last about 5 days in the refrigerator.

Provided by Buckwheat Queen

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P1DT30m

Yield 4

Number Of Ingredients 11

Ingredients

1 ¼ cups distilled white vinegar
1 cup filtered water
½ cup white sugar
1 teaspoon rock salt
1 teaspoon brown mustard seeds
1 teaspoon chopped fresh dill
½ teaspoon whole black peppercorns
½ teaspoon habanero pepper flakes
2 habanero peppers
1 clove garlic, lightly smashed and halved
2 underripe avocados, peeled and sliced into eighths

Steps:

Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns, and habanero pepper flakes. Bring to a boil; stir until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.
Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.
Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 26.2 g, Fat 0.3 g, Fiber 0.3 g, Protein 0.4 g, Sodium 605.4 mg, Sugar 25.2 g

REFRIGERATED DILL PICKLES

Refrigerated Dill Pickles image

Homemade dill pickles are the perfect combination of salty, sweet and tangy! Crunchy dill pickles made in about 20-minutes!

Provided by Jessica Robinson

Categories Home Canning

Time 15m

Number Of Ingredients 10

Ingredients

10-12 pickling cucumbers ((cut lengthwise))
3 cups water
2 cups distilled white vinegar
1/4 cup granulated sugar
3 tablespoons pickling or kosher salt
2 tablespoons pickling spice
5 teaspoons mustard seed
1 1/4 teaspoons celery seed
garlic cloves ((peeled))
fresh dill or dill seeds

Steps:

Sterilize your jars by either running them through the dishwasher or simmering in boiling water for 10 minutes.
In a large pot heat the water, vinegar, sugar and salt over medium heat and bring to a boil.
Add the pickling spice to a piece of cheesecloth or cheesecloth bag and let simmer for in the brine for about 10 minutes. Stir occasionally with a spoon.
Wash the cucumbers in cold water and cut the ends off. Cut the cucumbers into spears, halves or 1/2-inch rounds.
In each jar, add 1 teaspoon mustard seed, 1/4 teaspoon celery seeds, several peeled garlic cloves and several fresh dill pieces. (or use dill seeds)
Divide the cucumbers between the jars. They should fit rather tightly.
Ladle the hot pickling brine over the cucumbers, covering them completely. Leave about 1/2-inch head space.
Wipe any brine from the edges of the jars with a clean damp paper towel. Put lids with rings on the jars.
Let the jars cool to room temperature before placing them in the refrigerator.
For the best flavor, let marinade in the fridge for about 3 or 4 days before enjoying. They will last in the fridge for about 2 months.

Nutrition Facts : Calories 48 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1316 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving

DILL PICKLES

Dill Pickles image

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

Ingredients

5 1/2 ounces pickling salt, approximately 1/2 cup
1 gallon filtered water
3 pounds pickling cucumbers, 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill

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

Refrigerator Dill Pickles image

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

Ingredients

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

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

REFRIGERATOR DILL PICKLES

Refrigerator Dill Pickles image

Using only a handful of pantry ingredients, a Mason jar, and a few hours in the refrigerator, you can make classic dill pickles that are just as tangy and flavorful as those prepared according to more traditional (and labor-intensive) canning techniques. Plus this recipe can be scaled with ease, meaning you can make just one jar or ten in a matter of minutes. So if you're a pickle lover but short on time, this method is for you.

Provided by Food Network Kitchen

Time 1h10m

Yield 1 quart

Number Of Ingredients 7

Ingredients

1 cup rice wine vinegar or distilled white vinegar
Kosher salt
1 teaspoon whole black peppercorns
1/4 teaspoon crushed red pepper flakes
6 sprigs dill
3 cloves garlic
1 1/4 pounds kirby cucumbers, ends trimmed (about 4 medium cucumbers; see Cook's Note)

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.

OLD-FASHIONED GARLIC DILL PICKLES

Old-Fashioned Garlic Dill Pickles image

When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 55m

Yield 3 quarts.

Number Of Ingredients 7

Ingredients

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.