Fresh Pack Dill Pickles Recipes

EASY GARLIC DILL PICKLES RECIPE

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.

FRESH DILL PICKLES

Steps:

• Wash cucumbers, drain, and remove 1/8 inch off the blossom ends.
• Dissolve the ¾ cup of salt in water in a large bowl or non-reactive pot. Add cucumbers. Add enough water to cover cucumbers. Cover and let sit overnight.
• Drain and rinse cucumbers. Slice each one in half lengthwise.
• Tie mixed pickling spice in a spice bag.
• Pack jars with halved cucumbers. Add 1 teaspoon mustard seed and 1 teaspoon dill seed to each jar.
• Heat vinegar, sugar, ¼ cup salt, water, and bag of mixed pickling spices to a boil. Reduce heat and simmer for 15 minutes.
• Remove spice bag. Ladle vinegar mixture over cucumbers in jars, leaving ½ inch headspace. Remove air bubbles, wipe jar rims with a damp paper towel, and cover with two-piece lids.
• Lower jars into a nearly boiling water bath canner, making sure that the water level is 2 inches above the jar lids.
• Process for 15 minutes. Let sit in canner for 5 minutes,then remove jars and cool for 12 hours.
• Makes 4 quarts of pickles.

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.