Easy Dill Pickles As Little As 1 Jar At A Time Recipes

EASY DILL PICKLES, AS LITTLE AS 1 JAR AT A TIME!

Easy Dill Pickles, As Little As 1 Jar at a Time! image

Good recipe for home gardeners. No more waiting until you have enough cucumbers to do a huge recipe! Follow amounts listed to be added to each jar. This way you can make just one jar or many jars easily.

Provided by frugalgreengirl

Categories Vegetable

Time 20m

Yield 1 Pint

Number Of Ingredients 7

Ingredients

1 grape leaves
1 garlic clove, sliced
1 teaspoon dill seed
1 head fresh dill or 1 teaspoon dried dill weed
1/2 tablespoon coarse kosher salt (non-iodized)
1/4 cup white vinegar (5% acidity)
hot water

Steps:

Wash cucumbers well and cut off blossom end by about 1/4 inch. This is where the enzymes that make pickles too soft mainly is so trimming them will help the pickles stay crispy. If you cant tell which end is the blossom end its the lighter colored end.
Prepare the cucumbers as you wish by leaving small ones whole for baby dills, cutting them in half length wise then each half in thirds or fourths length wise to make spears, slicing rounds for hamburger chips or chopping finely for dill relish.
Start the jars by putting the leaf in the bottom first then the spices. Next add the prepared cucumbers to the neck of the jars. Add the vinegar then enough HOT water to 1/4" from the top.
Wipe the top rim of the jar(s) clean and place a sterilized NEW lid on each jar. Screw the ring band on and tighten.
Place in water bath canner or stock pot with hot water in it. Make sure water level is at least one inch over the tallest jar. Bring canner to a boil. Process exactly 10 minutes. Count processing time from the time the water canner STARTS to come to a full rolling boil, not the time the jars are placed in the canner.
Remove jars when time has been reached and cool on a towel on the counter. If they seal they are good for one year, if they don't put them in the fridge and use those ones first. They are good right away but are even better when they have been in the brine for a week. ENJOY!

DILL PICKLES-(ONE JAR AT A TIME)

Dill Pickles-(One Jar at a Time) image

I liked this recipe, because I didn't have to do a whole bunch of jars at one time, I could go out and pick a few cucumbers and do one jar at a time.

Provided by CookingMonster

Categories Vegetable

Time 15m

Yield 1 quart, 1 serving(s)

Number Of Ingredients 6

Ingredients

2 heads dill, per quart
1 -2 garlic clove, per quart
10 -12 pickling cucumbers
1 1/2 cups water
1/2 cup white vinegar
1 1/2 tablespoons salt (pickling)

Steps:

Place heads of dill and garlic in hot sterilized quart jar. Fill with small cucumbers to within 1 inch of top.
Brine: Combine water, venegar and salt in saucepan.
Bring to a boil.
Pour over cucumbers to within 1/4 inch of top with boiling vinegar.
Seal.
Makes one quart.

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

Ingredients

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

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