With canning season coming soon I thought I would share my recipe for Dill Pickles. I have made them for many years with many requests for the recipe. So I hope you will try and enjoy them.
Using sterilized jars:
* I usually poke each cuke with a fork before packing in jars.
This is the original recipe but I have added up to 5-6 cloves of garlic, if you are garlic lovers, they are even better. Sometimes I will put a few small carrots in each jar instead of making pickled carrots. Last year my DH wanted some hot pickles so I bought some jalepenos, sliced 1 in half and put both halves in one jar, these were also great, but one jalepeno was hot enough for me.
Hope you enjoy this recipe
By LEONA LABINE from St. Paul, Alberta
This page contains the following solutions.
This is a very good old recipe.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
Does dill from the garden need to be dried or brown to make dill pickles?
By john
I have always used dill fresh from the garden.
I use all fresh even if it's blooming.
It's just beautiful all lacy with the pretty pickles.
Good luck.
Julia in Boca Raton, FL
Besides the fresh dill, if you add a fresh grape leaf or 2 to each jar it will help keep your pickles crispy.
Works with dilly green beans, carrots, and okra pickles, too.
I need a recipe for jar dill pickles with garlc cloves.
Melanie from Oklahoma
are you planning on canning them in pressure canner?
A recipe I have given to many people, hope you enjoy it.
Kosher Dills
30-36 cukes(3-4"long)
3 cups vinegar
3 cups water
6 tbs. coarse salt
Dill
1-2 cloves garlic, sliced in half
1 1/2 tsp. mustard seed
Wash the cukes, brush off any spines and trim the tips.*
Combine the vinegar water and salt and bring to boil
Using sterilized jars:
Put a generous layer of dill, the garlic and the mustard seed in the bottom of the jar.
Pack first layer of cukes in jar(standing end to end)
Repeat with spices and second layer of cukes.
Fill to 1/2" with brine, top will sterilized lid and and band.
Let sit on counter till you hear the"pop" that they are sealed.
These pickles are best left to sit for a month or two, they are the best pickles!!
* I usually poke each cuke with a fork before packing in jars.
This is the original recipe but I have added up to 5-6 cloves of garlic, if you are garlic lovers they are even better.
Some times I will put a few small carrots in each jar instead of making pickled carrots.
I would like to know how to make dill pickles.
By Robin from Sandown, NH
I've made these many times and my kids and family go wild. Every year I'm asked to make these and they never last until the next season. Very easy to make and you can adjust it to you're taste and spice level. Enjoy!!
Ingredients
24 pickling cucumbers (kirbys), each between 3 and 4-inches long
6 small bunches fresh dill
1 small yellow onion, peeled and thinly sliced
12 cloves garlic, peeled and crushed
6 dried small red chili peppers
1 1/2 teaspoons black peppercorns
3 cups water
3 cups apple cider vinegar
1/2 cup pickling salt
1/4 cup granulated sugar
Directions
Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.
Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.
Bring a large pot or canner of water to a boil.
In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.
Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.
Note: If tap water in your area is hard or high in mineral content, use bottled water to prevent discoloration of pickles.
www.foodnetwork.com/
This is a simple dill pickle recipe that can be used to make 1 jar or 10 at a time!
1 Qt. apple cider vinegar
3 Qt. Water
1 C pickling salt
1 tsp alum
Bring to a boil and then pour over cucumbers in jars (pint or quart). Pack the pickles tight as they will shrink up. For a quart jar, add 1-2 heads of green seeded dill (depending on size of dill head), 1 tsp. mustard seed. You may also add 1-2 cloves garlic, 1 jalapeno pepper, seeded and sliced,etc. Seal with clean sterile jar lids (boil in hot water a few minutes), and place jars in boiling water until they seal (lid pops down). To clarify - the jars do not need to boil the whole time, just set them in the boiling water,shut off the heat and leave till the lids seal, remove from water and store in cool dark place. This is good for whole baby dill pickles, sliced (across or length-wise) or spears. It is also good for pickled vegetables, beans or peppers. You can make one jar at a time or as many as you have cucumbers for. Keep the extra brine in a jar on the counter or in the refrigerator until the next time you need it, then just bring to a boil again. Some tips, put the dill, mustard seed, etc. in the upper 1/3 of the jar, then cover with more pickles to keep the dill seeds from being caught in the lid, which will cause it not to seal. If this does happen, either put in the fridge to use or reheat the juice and try again.
For beet pickles, use equal parts of vinegar, sugar and water. Add 1 tsp pickling salt to a quart jar, 1/2 tsp. to a pint jar. Dill may be added if desired, and proceed as above.
I am making dill pickles again, but my pickles this year are getting too fat, but not so long. What I thought was a summer squash plant has turned out to be a pumpkin, and I think there has been some hanky panky cross pollinating with my cucumbers. Does anyone know if you can chunk the cukes, and use a standard dill pickle (or any other flavor) recipe? Anyone with a recipe for chunks of cucumber? I appreciate any feedback. Thanks.
By sheila from NE
Peel and core the large cukes. Cut in chunks, one inch or so. Add fresh chucked tomatoes and sprinkle with apple cider vinegar, sugar and feta cheese. Spaghetti cheese works too. Add thinly sliced onion if you have some. Put in fridge covered for a couple hours if you have time. If not, eat as soon as it's made. Salt and pepper to taste.
You can certainly slice them and make pickles. You buy them from the store that way.
I have gotten some large cucumbers out of my garden and made them into pickles. If the seeds are too mature (tough) then take them out. You still have a lot of meat left to work with. I make dill sticks by slicing the cucumbers about five inches long and about an inch wide and treating them as slices. They are really great. I have also make bread and butter pickles out of the sticks, but cut them into two inch lengths. They are really perfect to use for pickling.
Is there any way to make the cold crispy pickles like Clause's?
By Susan from North Little Rock, AR
Combine dill pickles with cream cheese for a savory appetizer. Bread, sliced deli meat or other ingredients can also be added to these little rolls.
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We are getting lots of cucumbers from our garden. Has anyone got a simple and easy recipe for making kosher or regular dill pickles? Thanks!
I am looking for a recipe for dill pickles that are crunchy or firm, not soft. I would like to make them.
Can I use dill seeds that are not completely dry and brown to make pickles? I have buckets of cucumbers and lots of dill plants that are not quite ready.
I have canned and gardened for years, but I have never made pickles. I am looking for a foolproof recipe for dill pickles. Does any one have one that works for them?
Can you make dill pickles at home that taste just like store bought pickles?
