HOMEMADE SWEET DILL YUM-YUM PICKLES
These are made with store-bought dill pickles in the jar and are 100% better than the ones you purchase at the store and they stay crunchy! I use Claussen garlic dills or Vlassic dills but you may use your own favorite brand or use your own homemade dill pickles, I like either brands for the extra crunch, use regular or large size size dills not the small baby dills----plan ahead this needs a few days before the pickles are ready ;-)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time P2D
Yield 2 (32-ounce) jars pickles
Number Of Ingredients 5
Steps:
- Slice the washed pickles into about 1/4 to 1/3-inch slices, then place in a medium bowl.
- Pour 2 cups sugar over the slices and toss/stir to coat with the pickle slices.
- Allow to sit out at room temperature for 24 hours tossing several times with a spoon during the 24 hours (I just leave a spoon in the bowl, juice will gather in the bowl, do not drain!).
- After the 24 hours (do not drain the juice in the bowl) in a medium saucepan combine 2 cups sugar, vinegar, water, pickling spice; bring to a boil over medium heat stirring until the sugar is dissolved (about 2 minutes).
- Make certain that the bowl is Pyrex or heat-proof or it might crack when you pour the boiling water into it -- pour the water mixture over the sugared pickles and the sugar juice that has gathered in the bowl; mix very well with a spoon.
- Allow the mixture to stand at room temperature for about 8 hours or overnight.
- Drain pickles (you don't have to completely drain).
- Transfer pickles to clean glass jars and store covered or uncovered in refrigerator.
- Serve cold.
Nutrition Facts : Calories 1725.1, Fat 1.7, SaturatedFat 0.4, Sodium 11725.3, Carbohydrate 438.1, Fiber 11, Sugar 432, Protein 5.7
23 BEST WAYS TO COOK WITH DILL
Looking for the best dill recipes to make some awesome dishes? From sauces to dips to seafood, dill adds the perfect dose of extra flavor.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a dill recipe in 30 minutes or less!
Nutrition Facts :
SWEET DILL PICKLES
These pickles soaked in a sugar mixture taste just like candy! They take some time to make, but are a sweet treat.
Provided by SUSANNAH
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 14h35m
Yield 64
Number Of Ingredients 5
Steps:
- Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
- In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
- Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 13.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 359 mg, Sugar 12.8 g
FERMENTED DILLS
Steps:
- Cover the cucumbers with cold water, scrub off their prickly spines and drop them into a colander.
- Combine 13 cups water with the pickling salt in a large saucepan and bring to a boil, whisking to dissolve the salt.
- Into the bottom of each sterilized 1-quart jar, drop a layer of cabbage leaves, 1 garlic clove, 1 small grape leaf, 2 red chiles if using and a tuft of crown dill. Pack the jar with cucumbers, standing them upright and getting in as many as you can. Top each jar with another garlic clove, grape leaf, red chile and another tuft of crown dill. Pour hot brine into each jar, leaving 1/8-inch headspace. Wipe the jar rims with a cloth dipped in boiling water. Screw the sterilized lids on tight, as tight as you possibly can.
- Once they cool, transfer the jars to a warm place (75 degrees F or so) and let the pickles ferment for 1 week. This is the warm jump-start period for the longer ferment; the brine should get cloudy and the lid tops should become tight with pressure. Then transfer the jars to a cooler place (a root cellar would be great, but any place a few degrees cooler than room temperature is fine) and wait at least 6 weeks and up to 6 months before consuming.
Nutrition Facts : Calories 21 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 842 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams
BAKED SWEET POTATOES WITH DILL BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Prick 4 sweet potatoes with a fork. Place on a baking sheet and bake at 400 degrees F until soft, 60 to 75 minutes. Mix 6 tablespoons softened butter, 1 tablespoon chopped dill, 1 small sliced scallion and 1 1/2 teaspoons grated lemon zest; season with salt and pepper. Cut open the potatoes and top with the dill butter.
EXTRA GOOD SWEET DILLS
What an exciting day!!! Finally I got to can my very first batch of pickles and a unique batch I might add. My husband and I traveled to Dean's Greenhouse in Westlake, Ohio where we took this canning class. They offer a nice variety of classes on canning. My husband is a doll because he hates pickles and the smell of dill but went anyway so we could have a dozen jars of pickles. How sweet is that?? It is the first time I had ever heard of "Sweet Dills" but it sure does sound good and in one month I will let you know how they taste. For now, here is the recipe and I hope you will venture to make some Extra Good Sweet Dills too.
Provided by Kimberly Biegacki @pistachyoo
Categories Other Snacks
Number Of Ingredients 8
Steps:
- Wash cucumbers; cut 1/16" slice off blossum end. Cover with ice water. Let stand in refrigerator 3 to 4 hours. Drain; cut into slices.
- Cut cucumbers and onions into slices.
- Admire you dill before placing into jars. lol I LOVE DILL!!!!
- Add 1 tbsp. dill seeds and 2 slices onion to each of 6 sterilized hot pint jars. Pack cucumbers into jars. (I added sliced onions and dill at the bottom and then a little more at the top of jar.)
- Combine vinegar, 1 c. water, sugar and salt in 2-qt. saucepan. Bring to boil. Pour over cucumbers, filling to within 1/4" of jar top. Then, wipe the jar rim with a paper towel that is dipped in hot water; adjust lids.
- Process in boiling water bath 10 minutes. Start to count processing time when water in canner returns to boiling.
- Remove jars and complete seals unless closures are self-sealing type. Makes 6 pints. ----Now here is the hard part, you must let these sit for at least a month to get all the goodness to come together. Good luck with that. lol...
- Store Pickles Properly: After jars have cooled, check all the seals. Label, date and store in a cool, dark, dry place. Jars that are not sealed should be refrigerated and used. Keep opened jars refrigerated and make sure liquid covers the pickles. Discard, without tasting, any picles that have a bad odor, or that appear moldy, mushy or gassy when opened. [I am labeling mine tomorrow, so I will update with a pic when I do.]
CANDIED DILLS
This is an easy recipe for homemade sweet pickles without the fuss. It takes a while for all the sugar to dissolve, but it's worth the wait.
Provided by G. M. Steele
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT20m
Yield 150
Number Of Ingredients 4
Steps:
- Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon.
- Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 15.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 194.4 mg, Sugar 15.3 g
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. 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 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
SLIGHTLY SWEET DILL REFRIGERATOR PICKLES
Provided by Amelia Saltsman
Categories Side Fourth of July Low Fat Vegetarian Low Cal Backyard BBQ Vinegar Cucumber Summer Healthy Low Cholesterol Vegan Dill Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 quarts
Number Of Ingredients 10
Steps:
- Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
- Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
- Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.
SWEET GARLIC DILLS
Make and share this Sweet Garlic Dills recipe from Food.com.
Provided by Catira
Categories For Large Groups
Time P1YT1h
Yield 16 500 ml Jars, 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine vinegar, water, sugar, salt and turmeric in a sauce pan and bring to a boil.
- Cut a thin slice from the ends of each cucumber.
- Cut cucumbers lengthwise into quarters.
- Place 1 clove garlic, 1 tsp dill seeds (or one head of fresh) and a pinch of celery seed into each jar.
- Pack in cucumbers.
- Pour boiling vinegar mixture over cucumbers to within 1⁄2 inch of rim (head space).
- Process 10 minutes for 500 ml jars and 15 minutes for 1 litre jars as directed in the canning section.
- Allow to age for at least a year in a dark place.
Nutrition Facts : Calories 246.8, Fat 0.8, SaturatedFat 0.1, Sodium 7092.7, Carbohydrate 54, Fiber 2.3, Sugar 43.9, Protein 2.8
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