Fresh Pack Dill Pickles Recipes

DILL PICKLES

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.

POP'S DILL PICKLES

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.

DILL PICKLES BY THE JAR

Steps:

• Using a soft vegetable brush, thoroughly scrub the cucumbers in cool running water. Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.
• Put however many quart canning jars that you need into a canner and cover them with water; bring to a boil and boil for 10 minutes.
• Make the brine with the water, vinegar and salt; put them in a pot and heat until the salt is dissolved.
• Put a couple good heads of dill seed into each sterilized jar.
• Seed heads should be well-formed but still green.
• Add a clove of garlic and/or a hot pepper if desired.
• Pack the jar with the cucumbers.
• I find it easiest to start with the jar on its side, laying some of the larger cucumbers along the bottom then keep stacking on top of them. Use the end of a large wooden spoon to gently push more cukes in once it gets snug in there. Then repeat with a second row of stacked cukes, picking ones that will fit in without sticking too far up in the jar. There may then be room to lay a couple on top.
• Pour the hot brine over them, and cap at once with a sterilized lid.
• Do not hot water process.
• Store jars on newspaper in case they overflow while fermenting.
• Can be opened in 6 weeks but much better after 6 months!

GRANDMA'S DILL PICKLES

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.

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.

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.

FRESH PACK DILL PICKLES RECIPE

Steps:

• Wash cucumbers thoroughly. Trim 1/8 inch (3 mm) off stem and blossom ends. Layer cucumbers and ice in a large nonreactive container. In a bowl, combine 8 cups (2 L) water and 1 cup (250 mL) salt, stirring to dissolve salt. Pour over cucumbers. Add additional cold water, if necessary, to just cover cucumbers. Place a weight on top of cucumbers to hold them under water. Refrigerate overnight. To prepare pickling liquid, combine 8 cups (2 L) water, vinegar, 3/4 cup (175 mL) salt, sugar and pickling spice in a nonreactive Dutch oven. Bring to a boil, stirring to dissolve salt and sugar. Boil gently for 5 minutes. Remove spice bag. In each hot sterilized jar, place 2 tsp (10 mL) mustard seed, 2 - 3 heads dill and 2 - 3 cloves garlic. Pack cucumbers into jars. Pour boiling pickling liquid over cucumbers, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 20 minutes in a boiling water bath. For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time. Makes 7 quart (L) jars.

OLD-FASHIONED GARLIC DILL PICKLES

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.