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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 Pico from St. Paul, Alberta
Bring first 3 ingredients to a rolling boil and pour over sliced cucumbers. Sterilize quart jars and put several dill heads in bottom. Fill with well scrubbed dill size cucumbers. Cover with boiling brine 1/2 inch from top and seal tight. Do not turn upside down until cap seals.
By Robin from Washington, IA
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Does dill from the garden need to be dried or brown to make dill pickles?
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.
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.
3 cups vinegar
3 cups water
6 tbs. coarse salt
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.
Last year my DH wanted some hot pickles so I bought some jalepeno's, sliced 1 in half and put both halves in one jar, these were also great, but one jalepeno"s was hot enough for me.
no just boiling the lids tight
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!!
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
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.
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.
Thanks for the answers, tomorrow is pickle day at my house!
Is there any way to make the cold crispy pickles like Clause's?
By Susan from North Little Rock, AR
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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!
By Sheila from Wrens, GA
Use Mrs. Wages kosher dill pickle mix. Its the best pickle mix on the market. They also have Polish pickle mix, sweet pickle mix, and dill pickle mix.
You can add extra garlic and dill to the kosher mix if you like your pickles made that way. Also use 1/4 teaspoon of Ball brand pickle crisp per quart, it makes them extra crunchy. (06/21/2010)
I am looking for a recipe for dill pickles that are crunchy or firm, not soft. I would like to make them.
By maggie mae1951 from Hayward, WI
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.
By Illinois from central IL
My sister in law makes absolutely great dill pickles. She buys a couple of bunches of the green dill plant and we just stuffed a branch or two and stem pieces as well, per jar. None of the seeds were brown as I recall. Maybe just use a little more if you are used to using them brown.
I use fresh dill from my garden all the time. I didn't know you were supposed to wait until it turned brown. My pickles are better than store bought. (08/08/2009)
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?
By TJI from Northern CA
Boil all ingredients for five minutes. While this is boiling add to each canning jar:
To each prepared jar, add clean whole cucumbers or sliced cucumbers. Pour the boiled hot liquid into each jar. Wipe top rim of each jar and dry well. Firmly seal jar lids and place in warm water bath for 5-10 minutes. Remove from water and allow to seal on their own.
When jar lids pop; they are sealed (indention in lid). Pickles should be used two weeks after canning to allow fermenting process to be completed. Good luck. (07/21/2009)
Try the Mrs. Wages Kosher Dill Pickle mix. They sell it at Walmart or probably any grocery store. This is the best pickle mix there is. When you make it instead of using all the water the package calls for reduce it by 1 1/2 - 2 cups. Use the same amount of vinegar it calls for. Make sure you buy 5% vinegar. And don't worry about water bathing the pickles.
Make sure your lids and jars are clean. Put your lids in a pan covered with water and boil them while your pickle juice is boiling. Pack your jars as tight as you can get them with cucumbers, leave 1/2 inch of space at top. Pour the boiling pickle mix over the cucumbers, put a hot lid on and tighten it as tight as you can get it. If any don't seal after they cool, put them in the refrigerator. You can eat them 24 hours after you can them. They are best cold.
Also, if you like your pickles hot you can slice a hot pepper in the jar before you add the cucumbers. And you can also add garlic cloves you've peeled. The only problem you should have with this recipe is keeping enough pickles for everyone. After they eat these you will have a hard time keeping up canning these.
I made them this time haven't tried them yet. But I always use Mrs. Wages sweet pickles and it is easy, too. (07/22/2009)
Can you make dill pickles at home that taste just like store bought pickles?
Tammy from Vonore, TN
Yes if you use fresh dill. If you would like my recipe please e-mail me and I'll send it to you.
My answer is no. I've canned for years and tried every recipe under the sun. I don't think any really taste like most store bought brands. Now, there are a couple store canned varieties that taste like home-canned. Mrs Wages has a few mixes out that are the closest I could find that taste like the store ones. It really doesn't bother me, I just like pickles, and home canning them gives me lots of variety. My son is pickier and won't eat the home-canned ones. Hope you find one that works for you. (07/19/2007)