Dilly Pickles Recipes

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EASY GARLIC DILL PICKLES RECIPE



Easy Garlic Dill Pickles Recipe image

If you loved the taste of grandmas old fashioned pickles when you were a kid then you will love this garlic dill pickle recipe! Packed with just the right amount of garlic, dill, and spice to give it a classic taste that you will love on hamburgers, sandwiches and more! Learn how to make these easy pickles in 40 minutes or less!

Provided by Kim Mills @ Homestead Acres

Time 40m

Number Of Ingredients 7

8 pounds of pickling cucumbers
14 cloves of garlic
7 Tbs. pickling salt
7 tsp. pickling spice
7 dill heads
8 cups of water
8 cups of vinegar

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.

QUICK, FRESH-PACK DILL PICKLES



Quick, Fresh-Pack Dill Pickles image

Quick, Fresh-Pack Dill Pickles

Provided by Sharon Peterson

Categories     Side Dish     Snack

Number Of Ingredients 15

8 pounds pickling cucumbers (3-4" long)
2 gallons water
1 1/4 cups canning or pickling salt
1 1/2 quarts vinegar (5% acidity)
1/4 cup sugar
2 quarts water
2 Tbsp. pickling spice mix
Whole mustard seed (1-2 tsp. per pint jar)
Fresh dill ((1 to 1 1/2 heads per pint) or dill seed (1 to 1 1/2 tsp. per pint jar) )
Water bath canner
Canning jars, seals, and rings
Large pot
Canning funnel, lid lifter, and jar lifter
Ladle and bubble tool
Cheesecloth

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.

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.

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

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.

Nutrition Facts : Calories 34.8 calories, Carbohydrate 8.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 1584.9 mg, Sugar 6 g

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

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

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

EASY DILL PICKLES



Easy Dill Pickles image

When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.

Provided by kimbearly

Categories     Vegetable

Time 12h30m

Yield 12 Pints, 12 serving(s)

Number Of Ingredients 6

4 dozen pickling cucumbers (Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches)
1 bunch dill
1 quart cider vinegar
8 cups water
1 cup pickling salt
1 garlic clove, Peeled

Steps:

  • Wash the cucumbers and remove any stems.
  • Cover with cold water and refrigerate overnight or for several hours.
  • Pack the cucumbers into pint jars as tightly as possible.
  • Poke in 2 springs of dill.
  • Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
  • Boil for 2 minutes.
  • Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
  • Pour the hot brine into the jars and seal.

Nutrition Facts : Calories 197.8, Fat 1.3, SaturatedFat 0.5, Sodium 9464.1, Carbohydrate 44.5, Fiber 6, Sugar 20.4, Protein 7.8

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

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.

SMASHED PICKLE SALAD



Smashed Pickle Salad image

Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy. (Sour cream is commonly used in Germany, Scandinavia and the Midwest; buttermilk in the South; and yogurt in the Mediterranean, Southwest Asia and South Asia.) This recipe skips the first step of salting by instead substituting pickles - cucumbers fermented in salt and vinegar - in place of raw cucumbers. They're still crunchy, but also pack a fierce punch. Eat this salad alongside something rich, like grilled meats or schnitzel, or in a sandwich with deli meats, tinned fish or boiled eggs. While most pickles work, half-sour pickles are especially refreshing. (Avoid bread and butter pickles, which are too sweet.) Smashing the pickles opens them up to absorb dressing, and the act of doing so is just plain fun.

Provided by Ali Slagle

Categories     salads and dressings, vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/2 medium red onion, thinly sliced
4 whole pickles (or 16 spears), plus 1 tablespoon brine
2 celery stalks, thinly sliced
1/4 cup sour cream
1/4 cup chopped dill fronds and stems
1 tablespoon mayonnaise

Steps:

  • In a medium bowl, stir together the red onion and pickle brine.
  • On your cutting board, whack the pickles with a meat mallet or the back of a wooden spoon, then rip into 1/2-inch pieces. (If using spears, simply rip them into 1/2-inch pieces.)
  • Add the smashed pickles to the bowl, along with the celery, sour cream, dill and mayonnaise. Stir vigorously until creamy and combined. This salad is best eaten right away. (It can be refrigerated up to one day, but the dressing will start to get watery.)

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From morningchores.com
Reviews 1
Published 2016-12-01
Estimated Reading Time 7 mins
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  • Crunchy Dill Pickle. I am a huge fan of a crunchy dill pickle. It saddens my heart when I don’t hear that crunch and snap with each bite. So needless to say, any recipe that includes crunchy in the recipe title is one I’m putting on my list of things to try.
  • Best Ever Dill Pickles. I like this recipe because it is a simple recipe with great instructions. As I said, canning pickles is a pretty easy task. So don’t be intimidated by it.
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  • The Perfect Pickles. This is another recipe that claims to make the perfect pickle. I think ‘perfect’ all depends upon taste, but why not try them to figure out if they are indeed your version of a perfect pickle?
  • Hamburger Dill Pickle Slices. Do you have a preference when it comes to how you make your dill pickles? Some people prefer chips to spears. While other people don’t care as long as they are crunchy and taste a lot like dill.
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