Dill Pickles

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.

Recipe From allrecipes.com

Provided by Tammy Gulgren

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

Time P3DT25m

Yield 12

Number Of Ingredients 7

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
Calories13.1 calories
Carbohydrate3.1 g
Fat0.1 g
Fiber0.3 g
Protein0.4 g
Sodium443.7 mg
Sugar1.9 g

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.

GRANDMA'S DILL PICKLES



Grandma's Dill Pickles image

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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h5m

Yield 9 quarts.

Number Of Ingredients 7

11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies
Calories 4 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium727mg sodium
Carbohydrate1g carbohydrate (0 sugars
Fiber0 fiber)
Protein0 protein.

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.

POP'S DILL PICKLES



Pop's Dill Pickles image

Pop has been making these crunchy, best tasting pickles for years. I have been making for about 4 years, and recently started adding fresh garlic cloves to my canning jars. I know there are a lot of good pickle recipes out there, but this is one of the best tasting pickles ever. Some people eat their pickles about a week after, but I say wait, because the longer you wait the better they are.

Recipe From allrecipes.com

Provided by Ann Philbeck

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

Time 2h45m

Yield 35

Number Of Ingredients 9

8 pounds small pickling cucumbers
4 cups water
4 cups distilled white vinegar
¾ cup white sugar
½ cup pickling salt
3 tablespoons pickling spice, wrapped in cheesecloth
7 1-quart canning jars with lids and rings
7 heads fresh dill
7 cloves garlic
Calories34.8 calories
Carbohydrate8.5 g
Fat0.1 g
Fiber0.6 g
Protein0.7 g
Sodium1584.9 mg
Sugar6 g

Steps:

  • Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry.
  • Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.

FAST FAVORITE GARLIC DILL PICKLES



Fast Favorite Garlic Dill Pickles image

Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper into each jar.

Recipe From epicurious.com

Provided by Eleanor Topp

Categories     Garlic     Side     Vinegar     Cucumber     Dill     Boil     Fat Free     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 pint (500 mL) jars

Number Of Ingredients 6

8-10 small pickling cucumbers (about 3 pounds/1.5kg)
2 cups (500 mL) white vinegar
2 cups (500 mL) water
2 tablespoons (25 mL) pickling salt
4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
4 small cloves garlic

Steps:

  • Cut a thin slice from the ends of each cucumber
  • Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
  • Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for Longer Time Processing Procedure.
  • Tip Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.

REFRIGERATOR DILL PICKLES



Refrigerator Dill Pickles image

Easy and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself! -Jake Haen, Ocala, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Time 40m

Yield about 100 pickle spears.

Number Of Ingredients 8

6 to 8 pounds pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart white vinegar
3/4 cup sugar
1/2 cup canning salt
Calories 6 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium103mg sodium
Carbohydrate1g carbohydrate (0 sugars
Fiber0 fiber)
Protein0 protein. Diabetic Exchanges

Steps:

  • Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

HOMEMADE DILL PICKLES



Homemade Dill Pickles image

If you make a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, you get some fairly delicious pickles. I'm pretty sure if you measure your salt right and store the fermenting pickles at an appropriate temperature you'll get crunchy pickles.

Recipe From allrecipes.com

Provided by Chef John

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

Time P7DT15m

Yield 16

Number Of Ingredients 9

8 cups cold fresh water
8 tablespoons kosher salt
4 cloves peeled garlic
4 whole cloves
3 bay leaves, or more to taste
2 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
1 bunch fresh, flowering dill weed
2 pounds very fresh Kirby cucumbers, washed thoroughly
Calories12.4 calories
Carbohydrate2.9 g
Fat0.1 g
Fiber0.6 g
Protein0.5 g
Sodium2886.8 mg
Sugar1 g

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.

SOUS VIDE DILL PICKLES



Sous Vide Dill Pickles image

People are always asking me when I'm going to make these dills again. They will last, at least a year. Deliciously crunchy. I'd say this recipe is for about a gallon-sized jar, however, I alter it to accommodate however many fresh pickles or cucumbers I have.

Recipe From allrecipes.com

Provided by maskys

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

Time P1DT3h40m

Yield 20

Number Of Ingredients 7

4 cups water
2 cups white vinegar
½ cup kosher salt
½ teaspoon alum
12 pounds pickling cucumbers
6 cloves garlic
6 heads (flowers) dill
Calories42.7 calories
Carbohydrate10.2 g
Fat0.3 g
Fiber1.4 g
Protein1.8 g
SaturatedFat0.1 g
Sodium2296.5 mg
Sugar4.6 g

Steps:

  • Combine water, vinegar, salt, and alum in a liquid measure.
  • Layer cucumbers, garlic, and dill in a resealable plastic bag. Pour brine mixture into the bag and seal securely.
  • Immerse the bag into a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C). cook for 2 1/2 hours.
  • Remove bag and set aside to cool, about 1 hour. Transfer to a jar and store in the refrigerator for 24 hours before serving.

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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 55m

Yield 3 quarts.

Number Of Ingredients 7

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
Calories 10 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium138mg sodium
Carbohydrate2g carbohydrate (0 sugars
Fiber1g fiber)
Protein0 protein.

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.

SPICY REFRIGERATOR DILL PICKLES



Spicy Refrigerator Dill Pickles image

This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!

Recipe From allrecipes.com

Provided by FAIRYFAHRENHOLZ

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

Time P10DT2h15m

Yield 12

Number Of Ingredients 11

12 3 to 4 inch long pickling cucumbers
2 cups water
1 ¾ cups white vinegar
1 ½ cups chopped fresh dill weed
½ cup white sugar
8 cloves garlic, chopped
1 ½ tablespoons coarse salt
1 tablespoon pickling spice
1 ½ teaspoons dill seed
½ teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed
Calories69.7 calories
Carbohydrate16.9 g
Fat0.3 g
Fiber1.2 g
Protein1.6 g
SaturatedFat0.1 g
Sodium728.1 mg
Sugar11.7 g

Steps:

  • In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
  • Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

SPICY DILL PICKLES



Spicy Dill Pickles image

These pickles are NOT for the faint of heart. The brine will give you a nice kick. Perfect for burgers and hoagies. If you like pickled peppers, the same recipe can be used with peppers instead of pickles! They keep in the refrigerator for a few months.

Recipe From allrecipes.com

Provided by Stephanie Mayes

Time P1DT50m

Yield 4

Number Of Ingredients 12

3 cups water
1 ½ cups white vinegar
2 peppers habanero peppers, sliced
2 cloves garlic, sliced
1 serrano pepper, sliced
2 tablespoons white sugar
2 tablespoons salt
1 teaspoon black peppercorns
1 teaspoon pickling spice
1 teaspoon crushed red pepper flakes
3 large cucumbers, sliced
4 sprigs fresh dill
Calories65.6 calories
Carbohydrate15.6 g
Fat0.4 g
Fiber1.6 g
Protein1.7 g
SaturatedFat0.1 g
Sodium3499 mg
Sugar10 g

Steps:

  • Inspect a quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
  • Combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot and bring to a simmer.
  • Remove pot from the burner and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
  • Place cucumbers and dill in the canning jar. Ladle the warm brine into the jar until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Seal jar and place in the refrigerator for 1 to 3 days before eating.

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