My Famous Dill Pickles Recipes

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EASY GARLIC DILL PICKLES RECIPE



Easy Garlic Dill Pickles Recipe image

If you loved the taste of grandmas old fashioned pickles when you were a kid then you will love this garlic dill pickle recipe! Packed with just the right amount of garlic, dill, and spice to give it a classic taste that you will love on hamburgers, sandwiches and more! Learn how to make these easy pickles in 40 minutes or less!

Provided by Kim Mills @ Homestead Acres

Time 40m

Number Of Ingredients 7

8 pounds of pickling cucumbers
14 cloves of garlic
7 Tbs. pickling salt
7 tsp. pickling spice
7 dill heads
8 cups of water
8 cups of vinegar

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.

POP'S DILL PICKLES



Pop's Dill Pickles image

Pop has been making these crunchy, best tasting pickles for years. I have been making for about 4 years, and recently started adding fresh garlic cloves to my canning jars. I know there are a lot of good pickle recipes out there, but this is one of the best tasting pickles ever. Some people eat their pickles about a week after, but I say wait, because the longer you wait the better they are.

Provided by Ann Philbeck

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

Time 2h45m

Yield 35

Number Of Ingredients 9

8 pounds small pickling cucumbers
4 cups water
4 cups distilled white vinegar
¾ cup white sugar
½ cup pickling salt
3 tablespoons pickling spice, wrapped in cheesecloth
7 1-quart canning jars with lids and rings
7 heads fresh dill
7 cloves garlic

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.

Nutrition Facts : Calories 34.8 calories, Carbohydrate 8.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 1584.9 mg, Sugar 6 g

BEST EVER DILL PICKLES



Best Ever Dill Pickles image

Use this easy dill pickle recipe to transform ordinary cucumbers into the star of your sandwich. In just four steps, you'll have canned dill pickles in pint jars. We have variations to change up the flavor (including refrigerator dill pickles), too! Choose pickling cucumbers that are firm and bright-colored with no soft spots.

Provided by BHG Test Kitchen

Time 40m

Number Of Ingredients 6

3 - 3.25 pound small pickling cucumbers
4 cup water
4 cup white vinegar
0.5 cup sugar
0.333 cup pickling salt
6 tablespoon dillseeds

Steps:

  • Thoroughly scrub cucumbers with a soft vegetable brush in plenty of cold running water. Remove stems and blossoms; slice off each blossom end. Cut cucumbers lengthwise into quarters.
  • In a 4- to 5-qt. stainless steel, enameled, or nonstick pot combine water, vinegar, sugar and pickling salt. Bring to boiling, stirring to dissolve sugar.
  • Pack cucumber spears loosely into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar. Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims; adjust lids and screw bands.
  • Process in a boiling-water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on racks. Let stand 1 week at room temperature before serving. Makes 6 pints.

Nutrition Facts : Calories 25 kcal, Carbohydrate 5 g, Sodium 859 mg, Sugar 4 g, UnsaturatedFat 0 g

MY FAMOUS DILL PICKLES



My Famous Dill Pickles image

I have to keep a big stock of these pickles on hand. I have a lot of visitors that raid my pantry for jars of these to take home with them.

Provided by MizzNezz

Categories     < 30 Mins

Time 25m

Yield 7 quarts

Number Of Ingredients 7

1 head fresh dill (stems and leaves can be used also)
1 tablespoon salt
1 tablespoon sugar
1/3 cup cider vinegar
alum (the size of a pea)
fresh small cucumber
1 clove garlic

Steps:

  • In each of 7 canning jars put all the ingredients.
  • After jars are filled cover cucumbers with boiling water leaving 1/4 inch space at top.
  • Seal firmly.
  • Process in boiling water bath for 10 minutes.

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

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.

QUICK REFRIGERATOR DILL PICKLES



Quick Refrigerator Dill Pickles image

In just one week you can have some of the best homemade pickles you'll ever taste. These are incredibly easy to make and will last for a month in the refrigerator. The best part is that no special equipment is needed!

Provided by Jonathan Melendez

Categories     Vegetable

Time P7DT10m

Yield 2 quarts

Number Of Ingredients 11

10 -12 pickling cucumbers or 10 -12 Persian cucumbers
12 garlic cloves, peeled
8 large sprigs fresh dill
4 bay leaves
1 tablespoon coriander seed
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/4 teaspoon crushed red pepper flakes (optional)
3 cups water
2 tablespoons kosher salt
2 tablespoons granulated sugar

Steps:

  • Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers into two clean 1-quart glass jars. Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside.
  • In a medium saucepan, combine the water, salt and sugar. Set over moderate heat and bring to a simmer. Cook until the sugar and salt have dissolved. Remove from heat and cool down to room temperature.
  • Once cooled, pour the mixture between both jars up to the very top. Seal tightly and place in the fridge for at least 1 week or up to 1 month.

Nutrition Facts : Calories 317.9, Fat 2.6, SaturatedFat 0.6, Sodium 7021.7, Carbohydrate 75.8, Fiber 9.5, Sugar 38, Protein 11.7

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