Garlic Dill Pickle Recipes

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GARLIC DILL PICKLES



Garlic Dill Pickles image

These easy-to-make pickles from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" are tasty as a topping for their Barbecued Pork Sandwich or a simple snack for any time of day.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 18 pickles

Number Of Ingredients 8

Ice cubes
2 pounds Kirby cucumbers, scrubbed
2 tablespoons white vinegar
1/4 cup coarse salt
2 tablespoons sliced garlic
2 tablespoons chopped fresh dill
1 tablespoon brown or yellow mustard seeds
1 dried bay leaf

Steps:

  • Fill a large bowl with ice and add cucumbers. Let chill for at least 30 minutes or up to overnight, in the refrigerator.
  • Fill a medium nonreactive saucepan with 4 cups water. Add vinegar and salt; bring to a boil over medium-high heat. Cook, stirring occasionally, until salt is dissolved, 3 to 5 minutes. Remove from heat and let mixture cool to room temperature.
  • Drain cucumbers and place in a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour water mixture over cucumbers and place a plate or other heavy object over cucumbers to weight down. Cucumbers should be completely submerged; add more water if necessary. Cover bowl tightly with plastic wrap and let stand at room temperature for 3 to 4 days before using. Transfer to refrigerator; pickles will keep for up to 1 week.

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

REFRIGERATOR GARLIC DILL PICKLES



Refrigerator Garlic Dill Pickles image

Also called "Deli Dills Refrigerator Pickles." These are the BEST dill pickles ever! You don't need to can/process these pickles, as they keep in your frig for up 9 - 12 months. This is my most-requested recipe. Everybody LOVES them.

Provided by Shel Seifert

Categories     Vegetable

Time 20m

Yield 4 Quarts

Number Of Ingredients 7

4 -5 quarts cucumbers (enough to fill an ice cream bucket)
2 -4 heads dill
2 -4 garlic cloves
1 small onion
7 1/2 cups water
2 cups vinegar
1/2 cup salt (I use just a bit less than 1/2 c.)

Steps:

  • Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
  • In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
  • Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months.
  • NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.

Nutrition Facts : Calories 93.1, Fat 0.5, SaturatedFat 0.2, Sodium 14171.7, Carbohydrate 17.3, Fiber 2.4, Sugar 7.8, Protein 3

UKRAINIAN DILL AND GARLIC PICKLES



Ukrainian Dill and Garlic Pickles image

This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.

Provided by Tania D.

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 30m

Yield 40

Number Of Ingredients 7

5 pounds small pickling cucumbers
4 quarts water
¾ cup kosher salt
1 bunch fresh dill stalks
2 bulbs garlic, cloves separated and peeled
1 tablespoon whole black peppercorns
1 small fresh red chile pepper, thinly sliced

Steps:

  • Soak cucumbers in cold water overnight.
  • Sterilize a 1 gallon glass or ceramic container. Combine the water and salt in a large pot and bring to a boil. Prepare the cucumbers by trimming the ends and making a slit in the sides with a small sharp knife.
  • In the bottom of the sterile container, place several stalks of dill, half of the garlic cloves, about 10 peppercorns and a slice or two of red chile pepper. Arrange half of the cucumbers over the seasonings and then repeat the layers. When the brine comes to a boil, pour over the cucumbers to cover. Place a small plate on top of the pickles to keep them submerged. Store in a cool place.
  • Pickles will be ready in 4 to 10 days, depending on how warm it is. Once they have fermented to your liking, refrigerate until using.

Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.6 g, Sodium 1713 mg, Sugar 1 g

GRANDMA'S DILL PICKLES



Grandma's Dill Pickles image

This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Time 1h5m

Yield 9 quarts.

Number Of Ingredients 7

11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies

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.

Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

OLD-FASHIONED GARLIC DILL PICKLES



Old-Fashioned Garlic Dill Pickles image

When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 55m

Yield 3 quarts.

Number Of Ingredients 7

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

BRINED GARLIC DILL PICKLES



Brined Garlic Dill Pickles image

Dept. of Agriculture in Missouri has a fantastic Extension center with monthly newsletters about canning, gardening, etc. I collected several books on canning from them. The recipe here is posted at request.

Provided by Taylor in Belgium

Categories     Canning

Time P21DT15m

Yield 9-10 quarts

Number Of Ingredients 7

1/2 bushel cucumber, 3 to 6 inches in length
3/4 cup whole mixed pickling spice
2 -3 bunches fresh dill or 2 -3 bunches dried dill weed
2 1/2 cups vinegar
1 3/4 cups granulated salt
1 -2 whole garlic clove (per jar)
2 1/2 gallons water

Steps:

  • Wash cucumbers in cold water then dry on rack or wipe dry.
  • Place half the pickle spices, garlic and a layer of dill in a 5 gallon crock or jar.
  • Fill the container with cucumbers to within 3-4 inches from top.
  • Place a layer of dill and remaining spices and garlic on top of cucumbers.
  • Thoroughly mix the vinegar, salt and water and pour over the cucumbers.
  • Cover with a heavy plate (weigh it down with a jar of water) so that the cucumbers stay under the brine.
  • Cover loosely with a towel.
  • Keep pickles at room temperature and remove scum daily when it forms, (3-5 days).
  • Do not stir pickles but make sure they are always covered with brine.
  • If necessary make additional brine using original recipe.
  • In about 3 weeks the cucumbers should be olive green and have a desirable flavor.
  • Any white spots will disappear in processing.
  • Strain the brine before using as it is preferred for the added flavor.
  • Pack pickles firmly into clean, hot quart jars.
  • Add several pieces of dill and a clove or two of garlic to each jar, then cover with boiling brine to 1/2 inch from top.
  • Adjust lids and process 15 minutes in water bath, beginning the time as soon as the jars are in the actively boiling water.
  • Cloudiness of brine is typical when the original brine is used as the covering liquid.

Nutrition Facts : Calories 12.4, Sodium 22028.1, Carbohydrate 0.1

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2021-06-05 In a saucepan, bring water, vinegar, salt, sugar and garlic clove to a boil over medium-high heat. Whisk to make sure that the sugar and salt are completely dissolved. Remove from heat and let cool to room temperature. Discard the garlic clove. Divide cucumbers, onions, and dill sprigs between 3 (1-quart) jars.
From theseasonedmom.com


OLD-FASHIONED, CRUNCHY, FERMENTED GARLIC-DILL PICKLES
2017-03-20 Submerge cucumbers in cold water for 10 to 30 minutes to crisp them up. Meanwhile, make the brine by combining the water and sea salt. Stir well to dissolve the salt. Cut the ends off each cucumber. Start packing the crock with cucumbers. Every so often, sprinkle in some dill seeds, a few cloves of garlic, and some black tea.
From traditionalcookingschool.com


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