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.
DILL PICKLE SPEARS
For best results, use coarse (kosher) salt, not table salt, which would be much too salty. If the brine is too tart, add a little sugar to round out the flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Place cucumbers in a medium bowl. In a medium saucepan, combine vinegar, sugar, salt, dill seed, and garlic with 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour over cucumbers.
- Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours.
Nutrition Facts : Calories 32 g, Protein 1 g
GUEST CONTRIBUTOR
These traditional dill pickle spears are a great to start your canning experience if you're new to cucumber pickles. Brining the cucumbers before pickling helps keep them crunchy, and a pinch of Ball® Pickle Crisp® Granules helps ensure it! To see more recipes from the Ball® Canning Back to Basics cookbook, click here! Excerpted from Ball® Canning Back to Basics. Copyright © 2017 Hearthmark, LLC. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Provided by By Guest Contributor | September 19, 2017 10:00 am
Time P1DT1h10m
Yield -
Number Of Ingredients 9
Steps:
- 1 Rinse the cucumbers under cold running water, and trim any that are longer than 5 inches so that they'll fit comfortably in the jar. Cut each cucumber lengthwise into quarters. Place the spears in a large, clean container (such as a 12- to 18-quart food-safe plastic pail or basin). Combine 1 gallon of the water and 6 tablespoons of the salt in a large pitcher, stirring until the salt dissolves. Pour over the cucumbers; cover and let stand at room temperature 24 hours. Drain; rinse under cold running water, and drain. 2 Combine remaining 1 quart water, vinegar, next 2 ingredients, and remaining 1⁄4 cup salt in a stainless-steel or enameled saucepan. Bring to a boil, stirring until the salt and sugar dissolve. 3 Place 2 of the dill sprigs and 1 teaspoon of the mustard seeds into a hot jar, and pack tightly with the cucumber spears. Ladle the hot pickling liquid over the spears, leaving 1⁄2-inch headspace. Add 1⁄8 teaspoon Ball® Pickle Crisp® Granules to jar, if desired. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled. 4 Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.
DILL PICKLE SPEARS
Dill pickles get their traditional flavor from dill weed, dill seed and garlic.
Provided by McCormick
Categories Sauces, Marinades, and Rubs,
Yield 6
Number Of Ingredients 9
Steps:
- Wash cucumbers well with cold water. Trim blossom ends and quarter cucumbers lengthwise. Place in large bowl with turmeric. Pour boiling water over cucumbers; stir well. Let stand at room temperature for 1 hour. Drain. Rinse and drain again.
- Place 1/2 tablespoon each dill seed and dill weed, and 1/4 teaspoon minced garlic in each of 6 hot sterilized wide-mouth, pint canning jars.
- Mix remaining ingredients in large saucepan. Bring to boil, stirring to dissolve salt.
- Meanwhile, firmly pack cucumber wedges vertically into jars. Ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with metal lids and screw on bands.
- Process in boiling water canner at 180° to 190°F (simmering water) for 15 minutes. After processing jars, remove from water bath canner. Cool at room temperature on towel or rack for 12 to 24 hours. Check for seal.
QUICK SWEET-AND-SOUR PICKLE SPEARS
Steps:
- Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.
REFRIGERATOR DILL PICKLES
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
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
RICK FIELD'S CUMIN LIME DILL PICKLE SPEARS
Provided by Martha Stewart
Categories Vegetables
Yield Makes six 1-pint jars
Number Of Ingredients 9
Steps:
- Place 6 clean 1-pint jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1-inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
- In another large pot filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer lids for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and set aside.
- In a medium saucepan, mix together 4 cups of water with vinegar, salt, lime juice, and cumin. Bring to a boil, and immediately reduce heat to a simmer. Whisk brine mixture occasionally to ensure that salt dissolves and cumin is evenly distributed.
- Divide peppercorns, garlic, pickling spice, and dill flowers or sprigs evenly between sterilized jars. Slice cucumbers lengthwise into 4 to 6 wedges. If cucumbers are longer than 4 inches, trim to size. Fill jars snugly with cut cucumbers, leaving just enough room to remove a spear with relative ease.
- Return brine mixture to a boil and transfer to a heatproof glass measuring cup with a spout. Pour the brine mixture, whisking as necessary, into the jars up to the fill line, making sure all solids are covered.
- Put lids and rings on jars and tighten; do not over-tighten. Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
- Add more boiling water, if needed, so that water covers jars by at least 1-inch. Increase heat to high and cover. Once water begins boiling, heat jars for 7 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet, taking care not to tilt jars and spacing each jar at least 1-inch apart. Avoid placing jars on a cold surface or near a cold draft.
- Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
- Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for at least 2 and up to 4 weeks to allow flavors to thoroughly combine. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate pickles after opening.
FRIED PANKO-DIPPED PICKLE SPEARS
These fried, ranch-flavored, panko-coated pickles are delicious with dip and perfect for appetizers. For the crispiest pickles, use whole pickles, hand-cut into spears.
Provided by Angie McGowan
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in deep fryer or 12-inch skillet to 375°F.
- Meanwhile, in shallow bowl, stir together flour and dressing mix. In another shallow bowl, beat eggs with whisk. In third shallow bowl, place bread crumbs.
- Dip each pickle spear into flour mixture, then into egg. Dip into flour a second time, then into egg a second time. Coat pickle spear with bread crumbs.
- After all pickles have been breaded, fry in hot oil 2 to 3 minutes, turning once, or until deep golden brown. Drain fried pickles on cooling rack or paper towels.
Nutrition Facts : Calories 530, Carbohydrate 68 g, Cholesterol 185 mg, Fat 3, Fiber 2 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g
REFRIGERATOR GARLIC DILL SPEARS
These dill spears are excellent on sandwiches, eaten plain, or chopped up for a hot dog topping.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2D
Yield 20
Number Of Ingredients 7
Steps:
- Divide garlic, dill, and peppercorns between 2 clean quart jars. Wash cucumbers and trim away blossom ends. Cut each into 6 to 8 spears. Pack spears vertically and snugly into jars.
- Stir together vinegar, water, and salt in a small nonreactive pot, and bring to a boil over high heat. Stir and reduce heat, if necessary, until salt dissolves. Remove from heat. Pour or ladle hot brine into jars, covering cucumbers and leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more brine if necessary to leave 1/2 inch headspace. Wipe rims clean with a damp paper towel.
- Let cool completely to room temperature, about 1 hour. Apply clean lids. Refrigerate at least 48 hours before eating for best flavor. (Flavor improves with time.) Store in refrigerator up to 1 month.
Nutrition Facts : Calories 18.9 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 788.7 mg, Sugar 1.3 g
REFRIGERATOR DILL PICKLES
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
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.
REFRIGERATOR DILL PICKLE SPEARS
I received this recipe from the McCormick Web site in a weekly e-mail. I have made a few changes to suit our tastes. I now have to limit our family to 1 quart a week or they will eat 3 quarts weekly. This makes a very sour pickle with loads of flavor. It also makes an excellent addition to most cold salads.Hope you enjoy this as much as we do. (cooking time stated is cooling time and prep time is soaking and prep time)
Provided by bshemyshua
Categories Vegetable
Time 5h
Yield 3 quarts, 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Wash cucumbers well with cold water. Trim blossom ends, cut lengthwise into spears and place spears in a large bowl.Pour boiling water over cucumbers and let stand at room temperature 3 hours; drain. Rinse and drain again.
- Place 1/2 tablespoon dill seed, 1 teaspoons each dill weed and mustard seed, 1/2 teaspoon minced garlic in each of 3 hot, sterilized quart canning jars. Pack cucumber spears vertically into jars.
- Mix white vinegar, pickling salt, and sugar in a medium saucepan. Bring to a boil on medium heat, stirring to dissolve salt and sugar. Ladle over cucumbers, leaving 1/4-inch headspace. Cover jars with metal lids and allow to cool. Screw on bands.Shake jars to redistribute seasonings and blend flavors.
- Refrigerate pickles. These will be ready in about 7 days. Store in refrigerator for up to 2 months.
Nutrition Facts : Calories 31.6, Fat 0.3, Sodium 973.7, Carbohydrate 4.6, Fiber 0.5, Sugar 2.9, Protein 0.7
OLD-FASHIONED GARLIC DILL PICKLES
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
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.
More about "dill pickle spears recipes"
EASY DILL PICKLE SPEARS RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Calories 5 per servingServings 24
BEST EVER DILL PICKLES | BETTER HOMES & GARDENS
From bhg.com
10 BEST DILL PICKLE APPETIZERS RECIPES | YUMMLY
From yummly.com
DILL PICKLES RECIPE - A FARMGIRL'S KITCHEN®
From afarmgirlskitchen.com
HOW TO MAKE DILL PICKLES (EASY CANNING RECIPE)
From homestead-acres.com
DILL PICKLE SPEARS RECIPE | CDKITCHEN.COM
From cdkitchen.com
CRUNCHY DILL PICKLE SPEARS RECIPE - TODAY.COM
From today.com
THE BEST SPICY GARLIC DILL PICKLES RECIPE
From foodiecrush.com
HOW TO PICKLE CUCUMBERS | DILL SPEAR RECIPE | RADA …
From radacutlery.com
KOSHER DILL PICKLES RECIPE | SOUTHERN LIVING
From southernliving.com
DILL PICKLE SPEARS - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
KOSHER DILL PICKLE SPEARS FROM BALL® FRESH PRESERVING …
From foodinjars.com
QUICK AND EASY REFRIGERATOR PICKLES - ONCE UPON A CHEF
From onceuponachef.com
DILL PICKLE SPEARS - GRILLO'S PICKLES
From grillospickles.com
KOSHER DILL PICKLE SPEARS - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
DILL PICKLE SPEARS RECIPE - RECIPETIPS.COM
From recipetips.com
HOW TO CAN DILL PICKLE SLICES & SPEARS - RURAL SPROUT
From ruralsprout.com
HOMEMADE GARLIC DILL PICKLES (A CANNING RECIPE)
From thehomesteadgarden.com
AIR FRIED DILL PICKLE SPEARS WITH RANDY'S PICKLES - A BUSY KITCHEN
From abusykitchen.com
EASY HOMEMADE SOUR AND SPICY DILL PICKLE SPEARS - SIMPLY SCRATCH
From simplyscratch.com
SIMPLE DILL PICKLE SPEARS - 918 PLATE
From 918plate.com
DILL PICKLE RECIPE: FINALLY, I'M GETTING THE CRUNCH! SIMPLYCANNING
From simplycanning.com
DILL PICKLES RECIPE - BBC FOOD
From bbc.co.uk
DILL PICKLE SPEARS RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE PERFECTLY CRUNCHY HOMEMADE DILL PICKLES
From littleyellowwheelbarrow.com
CRISPY DILL PICKLE RECIPE – THE 7 SECRETS TO KEEPING THEM CRUNCHY
From oldworldgardenfarms.com
WHOLE FOODS DILL PICKLES - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE CRISPY DILL PICKLES (WITH PICTURES) - WIKIHOW
From wikihow.com
HOMEMADE DILL PICKLES: GREAT GRANDMA’S CANNING RECIPE
From wholekitchensink.com
CRISPY FRIED DILL PICKLES - SPEND WITH PENNIES
From spendwithpennies.com
QUICK AND EASY FRESH DILL PICKLES- THE KITCHEN GARTEN
From thekitchengarten.com
CRISPY AIR FRYER DILL PICKLES - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST EVER REFRIGERATOR DILL PICKLES - PINCH ME, I'M EATING
From pinchmeimeating.com
CRUNCHY DILL PICKLE RECIPE – WITH CANNING DIRECTIONS
From bakemesomesugar.com
CUCUMBER DILL PICKLE SPEARS AND CHIPS - RECIPE - FINECOOKING
From finecooking.com
FAST FAVORITE GARLIC DILL PICKLES RECIPE | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love