Canning Dill Pickles Recipes

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HOMEMADE CANNED DILL PICKLES

Make and share this Homemade Canned Dill Pickles recipe from Food.com.

Provided by southern chef in lo

Categories     < 30 Mins

Time 25m

Yield 10 quarts

Number Of Ingredients 9



Homemade Canned Dill Pickles image

Steps:

  • You can keep your pickles whole or slice them.
  • Wash the pickles and cut the stems off if you keep them whole.
  • Stir the vinegar, water, and salt in large pot; let it just come to a boil.
  • Have hot jars ready: Put in 1 clove garlic, 1 T pickling spice, several sprigs of dill, 1 T dill seed and 1 pinch alum (if you did not use lime).
  • Pack the jars with cucumbers. Ladle the hot vinegar mixture over to within 1/2 inch of top of jars.
  • Remove the air bubbles; wipe rims clean, seal, and process in hot water bath for 10 minutes.

cucumber
1 1/2 gallons vinegar
1 1/2 gallons water
1 cup salt
7 garlic cloves
7 tablespoons pickling spices
30 -50 sprigs fresh dill
7 tablespoons dill seeds
10 pinches alum (do not use if you use lime)

POP'S DILL PICKLES

Pop has been making these crunchy, best tasting pickles for years. I have been making for about 4 years, and recently started adding fresh garlic cloves to my canning jars. I know there are a lot of good pickle recipes out there, but this is one of the best tasting pickles ever. Some people eat their pickles about a week after, but I say wait, because the longer you wait the better they are.

Provided by Ann Philbeck

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 2h45m

Yield 35

Number Of Ingredients 9



Pop's Dill Pickles image

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.

Nutrition Facts : Calories 34.8 calories, Carbohydrate 8.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 1584.9 mg, Sugar 6 g

8 pounds small pickling cucumbers
4 cups water
4 cups distilled white vinegar
¾ cup white sugar
½ cup pickling salt
3 tablespoons pickling spice, wrapped in cheesecloth
7 1-quart canning jars with lids and rings
7 heads fresh dill
7 cloves garlic

GRANDMA'S DILL PICKLES

This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Time 1h5m

Yield 9 quarts.

Number Of Ingredients 7



Grandma's Dill Pickles image

Steps:

  • In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . 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.

Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies

EASY DILL PICKLES

When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.

Provided by kimbearly

Categories     Vegetable

Time 12h30m

Yield 12 Pints, 12 serving(s)

Number Of Ingredients 6



Easy Dill Pickles image

Steps:

  • Wash the cucumbers and remove any stems.
  • Cover with cold water and refrigerate overnight or for several hours.
  • Pack the cucumbers into pint jars as tightly as possible.
  • Poke in 2 springs of dill.
  • Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
  • Boil for 2 minutes.
  • Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
  • Pour the hot brine into the jars and seal.

Nutrition Facts : Calories 197.8, Fat 1.3, SaturatedFat 0.5, Sodium 9464.1, Carbohydrate 44.5, Fiber 6, Sugar 20.4, Protein 7.8

4 dozen pickling cucumbers (Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches)
1 bunch dill
1 quart cider vinegar
8 cups water
1 cup pickling salt
1 garlic clove, Peeled

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