CLASSIC GARLIC DILL PICKLES
A classic garlic dill pickle recipe. To store on the shelf, process in a hot water bath. If you want to skip the hot water bath, store all the jars in the fridge for up to six weeks. This recipe is for four pint jars (500 mL). You can divide the ingredients and make two quart or liter sized jars - just process for longer. Processing time does not include time to bring water to heat jars and return them to boil once filled. Add 15-30 minutes.
Provided by Getty Stewart
Number Of Ingredients 9
Steps:
- Wash and scrub lightly with a soft brush.
- Cut a thin slice from blossom ends to help prevent softening.
- Cut wide cucumbers into quarters lengthwise and long cucumbers so they fit in jars.
- Place in ice water bath while preparing everything else or up to 8 hours.
- Fill large pot or canner with water so that jars will be covered by 1" of water.
- Check jars for cracks, wash with warm soapy water, rinse well and place in canner.
- Heat jars in canner (no need to sterilize as final processing will be longer than 10 minutes).
- In medium size pot, combine vinegar, water and pickling salt. Bring to boil and simmer five minutes until salt is dissolved.
- Remove hot jars from canner.
- Place 2 dill heads, 2 garlic cloves, 1/2 tsp mustard seeds, 1/4 tsp peppercorns and 1/8 tsp hot pepper flakes into each pint jar (double if using quart jars).
- Tightly pack cucumbers into jars to within 3/4 inch of rim.
- Add hot vinegar brine to cover cucumbers. Use a plastic utensil to remove any air bubbles and add more brine, leaving 1/2 inch headspace.
- Wipe rim with clean cloth and seal with hot sealing lid. Screw band on top and tighten finger tight.
- Process in hot water bath for 10 minutes for pint (500 mL) jars or 15 minutes for quart (1 L) jars.
- Makes 4 pint (500 mL) jars or 2 quart (1 L) jars
- Processing time from National Center for Home Food Preservation. Remember to adjust cooking times if you're at altitudes higher than 1000 ft (306 m) above sea level.
Nutrition Facts : Calories 342 kcal, Carbohydrate 43 g, Protein 12 g, Fat 5 g, Sodium 14228 mg, Fiber 12 g, Sugar 20 g, ServingSize 1 serving
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
REFRIGERATOR DILL PICKLES
Homemade quick pickles have never been easier! These refrigerator dill pickles are the perfect way to take advantage of crisp, fresh cucumbers -- without the hassle of canning.
Provided by Blair Lonergan
Categories condiment
Time P1DT15m
Number Of Ingredients 8
Steps:
- In a saucepan, bring water, vinegar, salt, sugar and garlic clove to a boil over medium-high heat. Whisk to make sure that the sugar and salt are completely dissolved. Remove from heat and let cool to room temperature. Discard the garlic clove.
- Divide cucumbers, onions, and dill sprigs between 3 (1-quart) jars. Add cooled vinegar mixture to cover; seal jars. Refrigerate for at least 24 hours before enjoying. The pickles will last in the fridge for up to 2 months.
Nutrition Facts : ServingSize 1 quart, Calories 129 kcal, Carbohydrate 25 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 7013 mg, Fiber 5 g, Sugar 16 g
SMALL-BATCH REFRIGERATOR DILL PICKLES
Just want a small amount of pickles with no cooking or processing? This recipe will fix you up with 3 to 4 half pint jars in about 10-15 minutes. The hard part is waiting the week until they are done! The recipe below calls for carrots, but you can use any fresh vegetable--my favorite is (canned) baby corn, but cucumber, green or jalapeño peppers, green beans or even legumes like chickpeas also work. I like making four different kinds with each batch I make. I use half pint canning jars with the plastic screw-on lids that you can buy separately, but you could use any leftover glass jar you have around, as long as it is sterilized before you use it.
Provided by Yobittles
Categories Vegetable
Time 15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- To make the brine, put water, vinegar, and salt in a small saucepan and heat to boiling. Remove from heat. (You can skip this step, but then your pickles will take longer to mature.).
- Pack each sterilized jar with prepared carrots, 1 sprig of dill, 1 clove of garlic, 1 bay leaf, and some of the mustard seeds, peppercorns, and chili flakes. I like to use miniature baby carrots (Green Giant kind) and just leave them whole. You can sterilize your jars by running them through the dishwasher and then not touching the insides or lip again.
- Pour the hot brine into the jars, filling the jar up to the inner lip (about 1/2" from the top). Screw on a lid and let them sit out on the counter for an hour or two to cool, then put in the fridge.
- Your pickles will be ready in about a week, depending on how thick the veggies are. Baby corn is usually ready in just a few days, but baby carrots take at least a week for the flavor to get to the center.
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