Dill Pickles Cold Process Recipes

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.

HOMEMADE DILL PICKLES

Steps:

• Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.
• Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.
• Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary.
• After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

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.

DILL PICKLES, COLD PROCESS

Steps:

• Directions 1.Clean cucumbers well but don't scrub so hard to damage their skin. Set aside 2.Clean jars in a dishwasher. These will not be heat processed so official "canning" jars are not needed but jars should be immaculately clean. 3.Mix together pickling spice and dill seed in a small bowl. Set aside. 4.Prepare brine by mixing together water, vinegar and salt in a large bowl. Mix very well with a whisk until all traces of salt are completely dissolved. Set aside. 5.Fill clean jars with cucumbers. You can insert them whole, in half, spears or slices. If using smaller pieces (like slices) that stack well, layer the cucumbers, 1.5 Tssp mixed spices and 1 or 2 garlic cloves in the jar. If doing whole pickles or spears, you can fill the jar with cucumbers first and then add the 1.5 Tbsp spices and garlic later, shaking to fill in gaps. 6.Once jars are filled, top cucumbers with brine. Tap on the counter or insert a clean butter knife and press against the cucumbers as needed to remove air bubbles. Be sure to completely cover the cucumbers with brine. Save any extra brine in clear jars for your next pickling session. 7.Leave the pickle jars on the counter at room temperature for 4-5 days. Cover the openings lightly with the lid (don't screw down all the way) or with cheese cloth to keep bugs and dust out. Start tasting the pickles on day 4 and once they reach the desired level of pickly-ness, tightern the lids all the way and store in the refrigerator. Pickles prepared this way can keep for 2-3 months. Be sure any pickles remaining in the jar as you eat through them are covered with pickling solution.

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.

KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING

Steps:

• Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
• I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
• Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
• Wash and scrub the cucumbers well under cold water.
• Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
• For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
• To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
• Ladle the HOT brine into each jar up to 1/2-inch from the top.
• Immediately place the lids on but DO NOT tighten completely.
• TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
• Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
• Remove the jars; set aside.
• As they cool you should hear the lids popping and they should have a small "dip" in the middle.
• The lids may NOW be tightened securely.
• Store in a cool dry place.
• Allow at least 2 weeks before opening.