Ginger Dill Pickles Recipes

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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.

GINGER-DILL PICKLES



Ginger-Dill Pickles image

Provided by Katherine Sacks

Categories     Ginger     Low Fat     Kid-Friendly     Low Cal     Cucumber     Healthy     Vegan     Dill     Small Plates

Yield 8 cups

Number Of Ingredients 8

1 (1-inch) piece ginger, peeled, thinly sliced legthwise
4 garlic cloves, halved
2 cups white wine vinegar
1/2 cup sugar
2 tablespoons kosher salt
2 teaspoons coriander seeds
10 Persian cucumbers, quartered
12 sprigs dill

Steps:

  • Bring ginger, garlic, vinegar, sugar, salt, coriander seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
  • Place cucumbers and dill in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over cucumbers and dill. Let cool to room temperature, then cover and chill at least 2 hours before serving.

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.

SPICY DILL PICKLES



Spicy Dill Pickles image

These pickles are NOT for the faint of heart. The brine will give you a nice kick. Perfect for burgers and hoagies. If you like pickled peppers, the same recipe can be used with peppers instead of pickles! They keep in the refrigerator for a few months.

Provided by Stephanie Mayes

Time P1DT50m

Yield 4

Number Of Ingredients 12

3 cups water
1 ½ cups white vinegar
2 peppers habanero peppers, sliced
2 cloves garlic, sliced
1 serrano pepper, sliced
2 tablespoons white sugar
2 tablespoons salt
1 teaspoon black peppercorns
1 teaspoon pickling spice
1 teaspoon crushed red pepper flakes
3 large cucumbers, sliced
4 sprigs fresh dill

Steps:

  • Inspect a quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
  • Combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot and bring to a simmer.
  • Remove pot from the burner and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
  • Place cucumbers and dill in the canning jar. Ladle the warm brine into the jar until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Seal jar and place in the refrigerator for 1 to 3 days before eating.

Nutrition Facts : Calories 65.6 calories, Carbohydrate 15.6 g, Fat 0.4 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 3499 mg, Sugar 10 g

GINGER PICKLES



Ginger Pickles image

This is an old timey ginger pickle..canning recipe. I wont say its the easiest in the world, but it makes very good pickles. I think the powdered lime is available most everywhere....Im sure the alum is. Hope ya'll like these....:-)

Provided by macy0611

Categories     Lunch/Snacks

Time 10h

Yield 12 serving(s)

Number Of Ingredients 5

10 lbs cucumbers
3 pints vinegar
5 lbs sugar
2 pints water
1/2 box pickling spices

Steps:

  • Peel cukes and cut out seed.
  • Cut into finger length strips.
  • Soak for 12 hours in lime water (3 cups lime to 2 gal water).
  • Wash and soak in alum water for 3 hours (1/2 cup powdered alum to 2 gal water).
  • Drain--DO NOT WASH.
  • Soak for 6 hours in ginger water (1/2 cup powdered ginger to 2 gal water) Drain--DO NOT WASH.
  • Add all other ingredients and boil for 1 hour.
  • Put in hot sterilized jars and seal while hot.

Nutrition Facts : Calories 809.6, Fat 0.4, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 202.7, Fiber 1.9, Sugar 195.2, Protein 2.5

GINGERY QUICK PICKLES



Gingery Quick Pickles image

Fresh ginger and lime team up with mildly flavored rice wine vinegar to form a no-cook brine that packs big flavor into everyday cucumbers. Justin Chapple recommends unseasoned rice vinegar so you can control the sweetness. If you can only find seasoned rice vinegar, simply omit the sugar called for in the recipe.

Provided by Justin Chapple

Categories     side-dish

Time 6h10m

Yield 1 quart

Number Of Ingredients 8

12 to 14 ounces Persian, kirby or English cucumbers, cut into spears (see Cook's Note)
One 2-inch knob fresh ginger, peeled and sliced
1/2 lime, thinly sliced
1 1/4 cups unseasoned rice wine vinegar
3/4 cup water
1 1/2 tablespoons kosher salt
1 tablespoon sugar
1 1/2 teaspoons coriander seeds, lightly crushed

Steps:

  • Stuff the cucumbers, ginger and lime into a 1-quart glass or plastic jar with a tight-fitting lid.
  • In another 1-quart jar, combine the vinegar, water, salt, sugar and coriander. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

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

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Top Asked Questions

How do you make pickles with dill and cucumbers?
While the cucumber refrigerate make the pickling liquid. Add white vinegar, mustard seed, dill seeds and salt and sugar. Bring to a boil, remove and allow to cool completely. Add fresh dill and cucumbers to a sterilized jar and pour over the pickling spice.
How to pickle carrots with ginger and Dill?
The Kitchen Pickled Carrots with Ginger & Dill Recipe European Print This Scrub your carrots and wash off all dirt. Trim the tops and bottoms and peel the skin off with a sharp knife or potato peeler. Slice the carrots to your preferred thickness, try to be consistent. Mix your brine in a pan (vinegar, water, salt, sugar).
How do you make pickled ginger?
It is nice to know how to make our own pickled ginger. I sliced the ginger thin when it was raw, then added it to the boiling vinegar mixture and simmered it for about 5 minutes. I then put it in to the jar, cooled it, and stored in the refridgerator.
How do you cook with ginger and garlic and vinegar?
Bring ginger, garlic, vinegar, sugar, salt, coriander seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.

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