Nana Maes Garlic Dill Pickles Recipes

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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.

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

NANA MAE'S GARLIC DILL PICKLES



Nana Mae's Garlic Dill Pickles image

My grandmother was famous for her garlic dill pickles and we loved them. She made them each summer and they were never ready until Thanksgiving. She used rusty screw on lids that took strong muscle to remove......but the real test of these pickles was when she had Grandpa George "test" them to make sure they were OK for us to eat while we looked on, wondering what would happen to him if they weren't! These pickles are not refrigerated until after they are opened. Do not process them in a hot water bath. Follow the direction and enjoy very crunchy dill pickles. Should your brine become cloudy prior to opening do NOT eat these, it should stay clear. These pickles are fabulous and easy to make.

Provided by ChefOnTheMoon

Categories     < 60 Mins

Time 1h

Yield 5 quarts, 6-8 serving(s)

Number Of Ingredients 6

6 cups white vinegar (must be Heinz)
6 cups water
12 tablespoons kosher salt
15 garlic cloves
10 pieces fresh dill flowers
25 small cucumbers, pickle size

Steps:

  • Boil together vinegar, water and salt.
  • Wash cukes and cut into spears.
  • Pack in five clean and hot (Sterilized)right from the oven, 1-quart canning jars.
  • To each jar add 1-3 cloves of garlic, and 2-3 flowers of dill.
  • Add boiling liquid.
  • Seal with a hot lid. Allow to cool, then store on a shelf in your cupboard.

Nutrition Facts : Calories 249.5, Fat 1.4, SaturatedFat 0.4, Sodium 13995.9, Carbohydrate 50.2, Fiber 6.4, Sugar 22, Protein 8.6

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 GARLIC DILL PICKLES FOR RIFFRAFF



Spicy Garlic Dill Pickles for Riffraff image

I'm posting this for my friend Riffraff who is looking for a good pickle recipe. This one has been passed around my family for years. The original came from my cousin's MIL. Mom's grandkids grew up eating these, now I'm making them for my kids and soon my grandkids. Note that because these are not pre-brined they must sit for 6-8 weeks before serving.

Provided by Mysterygirl

Categories     Vegetable

Time 1h

Yield 6 quarts, 36 serving(s)

Number Of Ingredients 7

7 pints water
1 pint white vinegar
1 cup pickling salt
6 dried red chile pods
6 garlic cloves
6 sprigs dill weed, each about the size of your fist
1/2 bushel cucumber, 4 to 6 inch size

Steps:

  • Wash cucumbers, drain.
  • Cut cucumbers lengthwise into quarters.
  • Bring water, vinegar and salt to a boil.
  • Place 1 dried pepper, 1 clove garlic and 1 sprig dill into each hot sterilized jar.
  • Pack cucumbers tightly into jars.
  • Ladle hot liquid over cucumbers, leaving 1/4 inch head space (This should cover the cucumbers).
  • Remove air bubbles by running a knife down into the jars.
  • Put lids and rings on jars.
  • Process for 15 minutes in a boiling water canner.
  • Remove jars to a towel on a counter.
  • The lids should be sealed (you won't be able to"pop" the lids).
  • Allow to sit for at least 6-8 weeks before opening.

Nutrition Facts : Calories 3.8, Sodium 3146.3, Carbohydrate 0.3, Sugar 0.1

AUNT AGNES' GARLIC DILL PICKLES



Aunt Agnes' Garlic Dill Pickles image

I can think of no better contribution a cucumber can make than becoming a pickle! This recipe is another handwritten family cookbook classic from my step-grandmother and great aunt, Agnes (oh, these convoluted Southern families ;). It is important to make sure your vinegar is of a high quality--don't go generic. We usually use Heinz brand. Also, this recipe is for 7-8 quarts, so adjust accordingly based on how many cucumbers you have (or their size!).

Provided by Foxgirl

Categories     Lunch/Snacks

Time P21DT30m

Yield 7-8 quarts

Number Of Ingredients 6

1 quart vinegar
3 quarts water
1 cup salt
2 -3 dozen cucumbers
7 -8 teaspoons dill seeds (or 7-8 pinches fresh dill)
7 -8 garlic cloves (if cloves are small, 14-16)

Steps:

  • Wash and pack your cucumbers in clean jars.
  • Add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic (if cloves are small, use 2) per quart.
  • Combine vinegar, water and salt and bring to a boil.
  • Pour or ladle liquid mixture into jars; wipe rims, place lids and screw on bands fingertip-tight.
  • Process them in a boiling water bath for ten minutes; let cool undisturbed on a protected countertop until completely cool or overnight.
  • Store them for 21 days.
  • Put in refrigerator and let chill at least 24 hours before opening.

SPICY GARLIC DILL PICKLES



Spicy Garlic Dill Pickles image

Make and share this Spicy Garlic Dill Pickles recipe from Food.com.

Provided by Desperada

Categories     Low Protein

Time 40m

Yield 6 jars, 6 serving(s)

Number Of Ingredients 8

36 small cucumbers
1 quart vinegar
2 quarts water
3/4 cup pickling salt
18 garlic cloves
12 sprigs fresh dill (or 3T whole dill seed)
alum
12 hot peppers (or 6 chili peppers and 6 jalepenos)

Steps:

  • Soak cucumbers overnight in cold water. Drain and place into quart-sized sterilized Mason jars so that they are firmly packed but not smashed (Recipe estimate is for 6 cucumbers per jar, but naturally this will vary depending on the size of your cucumbers).
  • In large pan, boil vinegar, water and pickling salt.
  • Pour over cucumbers in the jars.
  • Per jar add 2 or 3 cloves garlic, dill, 1/8 teaspoon alum, and 2 peppers.
  • Store in a cool dark place (I use my pantry). Ready in about 30 days.

Nutrition Facts : Calories 349, Fat 2.2, SaturatedFat 0.6, Sodium 14200.4, Carbohydrate 77.1, Fiber 10.6, Sugar 34.9, Protein 14.1

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