State Fair Favorite Dill Pickles Recipe 375

POP'S DILL PICKLES

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.

BLUE RIBBON DILL PICKLES

Steps:

• GET ALL OF THIS GOING BEFORE FILLING THE JARS.
• Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
• Fill canning kettle half-full with hottest tap water; set on burner over high heat.
• In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
• In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
• FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
• Once jars are loaded, pour in the brine leaving half-inch head space in each jar.
• Add lid and ring to each jar, tightening evenly.
• Place jars into canner with water JUST to the necks of the jars.
• Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).
• Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.
• Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
• NOTES: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer, if you have uniform sizes (and this impresses the judges too!). And makes for easier packing, too.

STATE FAIR FAVORITE DILL PICKLES RECIPE - (3.7/5)

Steps:

• Cook's note: This recipe also works for carrot sticks, green beans or a medley of vegetables. Red and green bell peppers look wonderful on a relish tray at Christmas time. If you can't find a 9-percent vinegar, you may substitute a lower percentage, such as 6 or 7. If you're using large cucumbers, cut into spears or sticks. Pack the cucumbers in warm jar. Add vinegar and remaining ingredients except boiling water. Finish filling jar with boiling water, leaving about 1/2-inch of head space. Remove air bubbles. If you are going to store the jars in the refrigerator, seal and allow to cool before refrigerating. If you are going to store the jars on shelves, process them in a water bath for about 15 minutes. To tell when pickles are done processing, use tongs to pull a jar out of the water and check the color. When the pickles have lost their green, natural color and are the color of green olives, they're ready. Remove jars from water and place on a towel over a countertop, allowing space between jars so air can circulate. Do not cover with a cloth. When lids are cool to touch, check seals. If improperly sealed, store pickles in refrigerator and eat as soon as possible. If seals are fine, allow jars to cool 24 hours before storing in a cool, dark place. This recipe yields 1 quart.

OLD-FASHIONED GARLIC DILL PICKLES

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.

FRIED DILL PICKLES

Steps:

• Drain pickles, discarding liquid. Cut pickles into 1/2-inch-thick slices. Drain on paper towels; blot with additional paper towels until dry., In a shallow bowl, mix buttermilk and hot sauce. In another shallow bowl, mix flour, cornmeal, garlic salt, paprika, cayenne pepper and pepper. Dip pickles in buttermilk mixture, then in flour mixture. In a Dutch oven, heat 1 in. of oil to 375°. Working in batches, fry pickles 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing, if desired.

DEEP FRIED DILL PICKLES

Steps:

• In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
• In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
• Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
• Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste

MY FAMOUS DILL PICKLES

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.