Dill Pickle Jell O Recipes

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.

EASY GARLIC DILL PICKLES RECIPE

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.

REFRIGERATED DILL PICKLES

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.

CRUNCHY DILL PICKLE RECIPE

Steps:

• Prep Canning Jars: Start by sterilizing your mason jars and lids. Clean well with soap and water, then place in a large pot with water, and let the water boil, then after 5-10 minutes, lower to let the jars simmer while you work on the pickles.
• Prep Cucumbers: Wash and rinse all your cucumbers. Trim off the ends, and then slice into spears, hamburger slices, or any style you want.
• Prepare Jars: Add 1 clove of garlic into each jar, and then with the rest of the dill seed, mustard seed, and peppercorn, split between all the jars.
• Add in the pickles, packing the jars as tight as you can.
• Make Brine: Add your water, vinegar, pickling salt and sugar in a pan over medium-high heat. bring mixture to a boil stirring, to make sure the salt and the sugar fully dissolve.
• Pour the pickle brine into the prepared jars. Leave 1/2" of space at the top. Then place seals on and lightly seal hand tight. Don't do too tight.
• Water Bath Canning: In your water canning pot, you will place your fitted rack in. Fill with water and bring to a full boil. Lift the rack out and place jars on the rack and lower into the water.
• Make sure all the jars are fully submerged and boil for 10 minutes if pint size, and 20 minutes if quart size jars.
• Once done, remove the jars carefully and place on a towel lined cooling rack.
• The seals will pop as they lock tight. You should expect them to all seal within 12-24 hours of being canned.
• Store your canned dill pickles in a pantry or cool dry place for up to 1 year.

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.

DILL PICKLE RECIPE

Steps:

• Mix all ingredients except cucumbers, fresh dill and garlic until blended. Cool to room temperature.
• Toss cucumbers with fresh dill and garlic in large bowl. Add vinegar mixture; stir. Place small plate over cucumbers to keep them submerged in vinegar mixture.
• Refrigerate 8 hours, stirring occasionally.
• Transfer pickles to airtight container; cover with vinegar mixture. Refrigerate up to 1 week.

REFRIGERATOR DILL PICKLES

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.

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.

SWEET DILL PICKLES

Steps:

• Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
• In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
• Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.

KOOL-AID PICKLES

Steps:

• Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside., Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months.

DILL PICKLE JELL-O

Steps:

• Mix together boiling water, jell-o, vinegar, sugar, salt and pepper to taste. Let cool, but not set. (I put mine in freezer while I chop other ingredients). Chop all ingredients then mix with cooled jell-o. Stir and refrigerate until set.