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
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
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
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
REFRIGERATOR DILL PICKLES
Using only a handful of pantry ingredients, a Mason jar, and a few hours in the refrigerator, you can make classic dill pickles that are just as tangy and flavorful as those prepared according to more traditional (and labor-intensive) canning techniques. Plus this recipe can be scaled with ease, meaning you can make just one jar or ten in a matter of minutes. So if you're a pickle lover but short on time, this method is for you.
Provided by Food Network Kitchen
Time 1h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
- Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
- Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.
DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
Steps:
- Combine the salt and water in a pitcher and stir until the salt has dissolved.
- Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
- Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
- Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
- The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
HOMEMADE DILL PICKLES
If you make a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, you get some fairly delicious pickles. I'm pretty sure if you measure your salt right and store the fermenting pickles at an appropriate temperature you'll get crunchy pickles.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT15m
Yield 16
Number Of Ingredients 9
Steps:
- Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.
- Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.
- Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary.
- After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.
Nutrition Facts : Calories 12.4 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2886.8 mg, Sugar 1 g
DILL PICKLED CUCUMBERS
Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
Provided by Jane Hornby
Categories Side dish
Time 25m
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
Steps:
- Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
- Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 15 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium
DILL PICKLES-(ONE JAR AT A TIME)
I liked this recipe, because I didn't have to do a whole bunch of jars at one time, I could go out and pick a few cucumbers and do one jar at a time.
Provided by CookingMonster
Categories Vegetable
Time 15m
Yield 1 quart, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place heads of dill and garlic in hot sterilized quart jar. Fill with small cucumbers to within 1 inch of top.
- Brine: Combine water, venegar and salt in saucepan.
- Bring to a boil.
- Pour over cucumbers to within 1/4 inch of top with boiling vinegar.
- Seal.
- Makes one quart.
More about "dill pickles recipes"
EASY DILL PICKLES RECIPE | FOOD & WINE
From foodandwine.com
5/5 Category Snacks
- In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.
- In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.
22 FUN AND UNEXPECTED WAYS TO COOK WITH DILL PICKLES
BEST EVER DILL PICKLES - BETTER HOMES & GARDENS
From bhg.com
QUICK AND EASY FRESH DILL PICKLES- THE KITCHEN GARTEN
From thekitchengarten.com
HOW TO MAKE DILL PICKLE RELISH. (EASY CANNING RECIPE ...
From cookfasteatwell.com
DILL PICKLES RECIPE - BBC FOOD
From bbc.co.uk
CLASSIC DILL PICKLES - SMALL BATCH - GETTYSTEWART.COM
From gettystewart.com
THE DILL PICKLE FOOD CO-OP
From dillpickle.coop
PICKLE FLAVORED LAYS - THERESCIPES.INFO
From therecipes.info
DILL PICKLES RECIPE (REFRIGERATOR DILL PICKLES) | A ...
From afarmgirlskitchen.com
DILL PICKLES: THE EFFORTLESS RECIPE FOR CRUNCHY, TANGY PICKLES
From cookist.com
HOW TO MAKE PERFECTLY CRUNCHY HOMEMADE DILL PICKLES
From littleyellowwheelbarrow.com
HOW TO MAKE DILL PICKLES (EASY CANNING ... - HOMESTEAD …
From homestead-acres.com
10 BEST COOKING WITH DILL PICKLES RECIPES | YUMMLY
From yummly.com
DILL PICKLE PASTA SALAD - INSANELY GOOD
From insanelygoodrecipes.com
DILL PICKLES | METRO
From metro.ca
CRUNCHY REFRIGERATOR PICKLES: QUICK & EASY HOMEMADE DILL ...
From homesteadandchill.com
BEST DILL PICKLES RECIPE - HOW TO MAKE JARRED DILL PICKLES
From food52.com
16 PICKLE-FLAVORED FOODS (FOR PEOPLE WHO LOVE PICKLES)
From tasteofhome.com
THE REAL DILL PICKLEBALL CLUB TO OPEN IN THE DISTRICT IN ...
From bizjournals.com
CRISPY FRIED DILL PICKLES - SPEND WITH PENNIES
From spendwithpennies.com
DILL PICKLE DIP - MAMA LOVES FOOD
From mamalovesfood.com
DILL PICKLES NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
10 BEST DILL PICKLE APPETIZERS RECIPES - YUMMLY
From yummly.com
DILL PICKLES RECIPE - BROWN EYED BAKER
From browneyedbaker.com
DILL PICKLES - RICARDO
From ricardocuisine.com
CLASSIC DILL PICKLES RECIPE | BON APPéTIT
From bonappetit.com
12 RECIPES TO MAKE THE PERFECT DILL PICKLE (+11 RECIPES TO ...
From morningchores.com
OLD-FASHIONED, CRUNCHY, FERMENTED GARLIC-DILL PICKLES
From traditionalcookingschool.com
10 FOODS THAT PAIR WELL WITH DILL - ONE GREEN PLANET
From onegreenplanet.org
11 HEALTH BENEFITS OF DILL PICKLES JUICE - CRAMPS RELIEF ...
From drhealthbenefits.com
DILL PICKLES: 5 BENEFITS & USES - DAVID AVOCADO WOLFE
From davidwolfe.com
23 BEST DILL RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
WE TASTED 9 DILL PICKLE BRANDS & THIS IS THE BEST — EAT ...
From eatthis.com
DILL PICKLES NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
27 RECIPES TO MAKE WHEN YOU ARE OBSESSED WITH PICKLES
From tasteofhome.com
DILL PICKLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
DILL PICKLES RECIPE | EATINGWELL
From eatingwell.com
FAST FAVORITE GARLIC DILL PICKLES RECIPE | EPICURIOUS
From epicurious.com
ARE DILL PICKLES GOOD FOR YOU | HEALTHY EATING | SF GATE
From healthyeating.sfgate.com
DILL PICKLE SOUP - MAMA LOVES FOOD
From mamalovesfood.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-large-groups #low-protein #healthy #appetizers #lunch #condiments-etc #vegetables #jewish-ashkenazi #1-day-or-more #european #no-cook #finger-food #kosher #low-fat #dietary #gluten-free #low-cholesterol #low-saturated-fat #low-calorie #low-carb #free-of-something #low-in-something #number-of-servings #presentation #technique
You'll also love