BEST EVER DILL PICKLES
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
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
DILL PICKLED CUCUMBERS
Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
Provided by Jane Hornby
Categories Side dish
Time 25m
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
Steps:
- Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
- Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 15 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium
PICKLED CUCUMBERS WITH DILL & SPICE
Piccalilli with bite, this chunky chutney of sliced gherkins, spices and dill is perfect with meat, cheese or as a homemade gift
Provided by Good Food team
Categories Condiment
Time 25m
Yield Makes about 3 x 450g/1lb jars
Number Of Ingredients 10
Steps:
- Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
- Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
- Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.
Nutrition Facts : Calories 32 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
REFRIGERATOR DILL PICKLES
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
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
DILL CUCUMBER SLICES
Pickling is an essential skill for preserving the bounty that comes from the agrarian South. Here, two sons of the South - the cookbook authors Matt and Ted Lee - use the traditional boiling-pot method to preserve cucumber slices. Packing slices instead of whole cucumbers allows greater volume per jar, and slices are easier to serve. These pickles, adapted from a recipe used at Stone Barns in New York, get some slight heat and personality from garlic and chilies. The latter can be omitted for a milder end result.
Provided by The New York Times
Categories condiments
Time 45m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Boil a stockpot of water as deep as the shoulder of a quart jar.
- Wash cucumbers and slice on a mandoline into 1/8- to 1/4-inch-thick rounds.
- In a small saucepan bring sugar, salt, vinegar and 2 cups water to a boil over high heat; remove from heat and set aside.
- Distribute peppercorns, dill, garlic and chilies equally between two sterilized 1-quart jars, then pack jars with cucumber slices. Fill each jar with vinegar solution to 1/2-inch from rim.
- Partly close jars, leave gap for steam to escape, and place in boiling water for 10 minutes. Carefully remove jars with jar lifter or 2 tongs and close lids tightly. Cool to room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 229 milligrams, Sugar 3 grams
SPICY LIGHTLY PICKLED CUCUMBERS
These quick pickles have just the right amount of sweet, salt, and tang going on. The brine can work with any crunchy veg, but we like them best with cucumbers.
Provided by Andy Baraghani
Categories Bon Appétit Pickles Hors D'Oeuvre Appetizer Side New Year's Eve Cocktail Party Cucumber Dill Vinegar Summer
Yield 8 servings
Number Of Ingredients 7
Steps:
- Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.
- Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.
DILL PICKLED CUCUMBERS
Steps:
- Trim the ends off the cucumbers and discard. Slice the cucumbers thinly, about the thickness of a coin. I slice mine by hand but you can use a food processor or mandoline.
- Mix the cucumber and onion in a non-reactive* bowl.
- Mix the salt with the boiling water. Some of the salt will dissolve, but not all of it.Pour the salt and water over the cucumber mixture, mix to distribute and leave for 3 hours, turning the mixture occasionally.
- Tip the cucumber and onion into a colander and press the mixture down with the back of a large spoon to remove as much liquid as possible.
- For the pickling liquid, mix all the ingredients in a non-reactive medium-sized saucepan. Bring the mixture to a simmer over a medium heat, stirring to dissolve the sugar.
- Tip the cucumber and onion into the pickling liquid and simmer 2 minutes. Stir several times.
- Remove from the heat and leave the mixture to cool in the saucepan.
- Spoon the mixture into sterilised jars*, ensuring the mixture is covered with pickling liquid. Do not overfill the jars as the liquid should not touch the lids.Once a jar is opened, store it in the refrigerator.
Nutrition Facts : Calories 77 kcal, Carbohydrate 18 g, Sodium 875 mg, Sugar 17 g, ServingSize 1 serving
PICKLED CUCUMBER WITH DILL
These pickled cucumbers take only 2-3 days to be ready. They are delicious with any salad or sandwich and equally add an irresistible crunch and flavour to your summer BBQ with vegan burgers and sausages.
Provided by K33 Kitchen
Categories Healthy Quick and Easy Vegan Vegetarian Low-Carb Paleo Pescatarian Finger Food Easy Make Ahead Nut-Free Dairy-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free How-To Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Classic Tomato-Free
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Cut off the ends of the Persian Cucumber (1 kilogram) and slice them in half long-ways.
- Strip the Fresh Dill (20 gram) from its hard stems and chop roughly.
- Pour Water (200 milliliter) and Distilled White Vinegar (200 milliliter) into a small saucepan over medium heat. Add Maple Syrup (1 tablespoon) and Salt (2 teaspoon). Heat and stir until all the salt is dissolved. Remove from the heat and set aside.
- Place the cucumbers, Garlic (2 clove), dill, and Black Peppercorns (1 tablespoon) into a large glass jar.
- Mix Water (800 milliliter) with the pickling liquid and pour into the jar. Cover and place in the refrigerator for 2-3 days.
Nutrition Facts : Calories 2 calories, Protein 0.0 g, Fat 0.0 g, Carbohydrate 0.6 g, Fiber 0.1 g, Sugar 0.3 g, Sodium 49.0 mg, SaturatedFat 0.0 g, Cholesterol 0 mg, UnsaturatedFat 0.0 g
SPICY DILL PICKLES
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
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
CUCUMBERS WITH DILL
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GARLIC & DILL PICKLED CUCUMBERS (GHERKINS)
I've been making this recipe for years, Have always been a lover of Dill pickles but when I couldn't find any I made this recipe!
Provided by Egyptian John
Categories Lunch/Snacks
Time 12h20m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Wash and prick the cucumbers with a silver fork.
- put a layer into a plastic bowl, then sprinkle with salt until all are covered with salt.
- (leave for approx 4 hrs).
- Put vinegar and water together in a saucepan cook on low heat.
- Thin slice the garlic and add to the vinegar solution, add the dill (or dill seed if you cannot get fresh) 2 teaspoons of coriander seeds, simmer for 5 minutes.
- Take off heat.
- After 4 hours the cucumbers will be saturated with water (the salt dehydrates them ie removes the liquid from the cucumbers).
- Wash the cucumbers 3 times in fresh water, shake dry!
- add to the vinegar mixture.
- The dedhydrated cucumbers absorb this wonderful dill/garlic flavour and believe it or not are ready to eat the next day!
Nutrition Facts : Calories 7.6, Fat 0.1, Sodium 3231.2, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 0.3
More about "pickled cucumbers with dill spice recipes"
GRANDMA’S DILL PICKLE RECIPE - LOVELY GREENS
From lovelygreens.com
SPICY PICKLED CUCUMBERS RECIPE | COOKING ON THE …
From cookingontheweekends.com
EASY PICKLED CUCUMBER RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
HOW TO PICKLE CUCUMBERS | DILL SPEAR RECIPE | RADA …
From radacutlery.com
CLASSIC DILL PICKLES (PICKLING SPICES) | WILLIAMS SONOMA
From williams-sonoma.com
THE BEST SPICY GARLIC DILL PICKLES RECIPE | FOODIECRUSH.COM
From foodiecrush.com
EASY REFRIGERATOR DILL PICKLES RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
QUICK PICKLED CUCUMBER - EASY PEASY FOODIE
From easypeasyfoodie.com
PICKLED CUCUMBERS WITH DILL & SPICE - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
HOW TO MAKE DILL PICKLES (EASY CANNING RECIPE)
From homestead-acres.com
SPICY CUCUMBER PICKLES - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
SPICY CUCUMBER DILL PICKLES • URBAN OVERALLS
From urbanoveralls.net
QUICK DILL REFRIGERATOR PICKLES | EASY REFRIGERATOR PICKLES RECIPE
From blessthismessplease.com
MY EASY HOMEMADE DILL PICKLE SPICE BLEND RECIPE - CULTURED GURU
From cultured.guru
DILL PICKLES RECIPE - A FARMGIRL'S KITCHEN®
From afarmgirlskitchen.com
HOW TO MAKE HOT & SPICY PICKLES - OLD WORLD GARDEN FARMS
From oldworldgardenfarms.com
CRISPY HOMEMADE PICKLED CUCUMBERS - THE QUICK JOURNEY
From thequickjourney.com
EASY DILL PICKLE RECIPE – NO CANNING REQUIRED
From oldworldgardenfarms.com
PICKLING NATURALLY : CUCUMBER DILL PICKLES - AT MY KITCHEN TABLE
From atmykitchentable.org
QUICK PICKLED CUCUMBER RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CRUNCHY REFRIGERATOR PICKLES: QUICK & EASY HOMEMADE DILL PICKLES
From homesteadandchill.com
DILL PICKLED CUCUMBERS RECIPE - HOME IS A KITCHEN
From homeisakitchen.com
REFRIGERATOR PICKLES (EASY PREP) - SPEND WITH PENNIES
From spendwithpennies.com
REFRIGERATOR DILL PICKLES - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
WHAT IS A PICKLE, AND HOW DO YOU MAKE PICKLES? | TASTE OF HOME
From tasteofhome.com
PICKLED DILL CUCUMBERS - RECIPES | COOKS.COM
From cooks.com
QUICK PICKLED CUCUMBERS - GARLIC & ZEST
From garlicandzest.com
QUICK & EASY NO COOK REFRIGERATOR PICKLES - HEALTH STARTS IN THE …
From healthstartsinthekitchen.com
HOMEMADE CANNED DILL PICKLES - I WASH YOU DRY
From iwashyoudry.com
BEST LACTO-FERMENTED DILL PICKLES- THE BOSSY KITCHEN
From thebossykitchen.com
EASY HOMEMADE PICKLES RECIPE - THE BOSSY KITCHEN
From thebossykitchen.com
THE PERFECT DILL PICKLE: THE SECRETS NO ONE IS TELLING YOU!
From farmcurious.com
15 CANNING RECIPES FOR CUCUMBERS (HOMEMADE PICKLES!)
From kitskitchen.com
FRIED DILL PICKLE CHICKEN - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
QUICK PICKLED CUCUMBERS | EASY REFRIGERATOR PICKLES RECIPE
From blessthismessplease.com
QUICK REFRIGERATOR PICKLES - MINIMALIST BAKER
From minimalistbaker.com
CRUNCHY DILL PICKLE RECIPE – WITH CANNING DIRECTIONS
From bakemesomesugar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love