Jims Easy Dill Pickles Recipes
EASY DILL PICKLES
When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.
Provided by kimbearly
Categories Vegetable
Time 12h30m
Yield 12 Pints, 12 serving(s)
Number Of Ingredients 6
Steps:
- Wash the cucumbers and remove any stems.
- Cover with cold water and refrigerate overnight or for several hours.
- Pack the cucumbers into pint jars as tightly as possible.
- Poke in 2 springs of dill.
- Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
- Boil for 2 minutes.
- Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
- Pour the hot brine into the jars and seal.
Nutrition Facts : Calories 197.8, Fat 1.3, SaturatedFat 0.5, Sodium 9464.1, Carbohydrate 44.5, Fiber 6, Sugar 20.4, Protein 7.8
GRANDMA'S DILL PICKLES
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
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.
JIM'S EASY DILL PICKLES
We can't get good dill pickles here; they all have sugar in the brine to suit the Thai taste buds. (Don't ask about the bread, okay?) So we devised this recipe through 6 months of trial and error. You can sterilize the jars if you are paranoid, but we don't bother anymore. These pickles must be kept refrigerated, however.
Provided by rhiamom
Categories < 30 Mins
Time 25m
Yield 3 liters
Number Of Ingredients 9
Steps:
- Wash cucumbers, rinse and leave soaking in very cold water.
- Sterilize 3 jars and rings by boiling for 10 minutes. (optional).
- Add 1/3 of dill stems, halved garlic, peppercorns, red pepper, and bay leaves to each jar. Pack pickles into jar until full.
- Combine vinegar, water, and salt. Bring to a boil.
- Pour brine into the jars until 1/8 inch from top. Seal the jars.
- Let stand at room temperature for 1 day, then check jars for complete sealing. Refrigerate jars for 9 more days, or 10 days total. Keep refrigerated.
Nutrition Facts : Calories 149.3, Fat 0.8, SaturatedFat 0.2, Sodium 14175.2, Carbohydrate 25.7, Fiber 3.6, Sugar 11.3, Protein 4.6
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