Dilly Sun Pickles Recipes

Steps:

• In a gallon glass jar with a tight-fitting lid, place a layer of dill in the bottom, then a layer of cukes; add garlic cloves if desired.
• Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
• Add vinegar and salt to the top of the jar; fill with cold tap water.
• Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
• Give the jar a few good shakes to distribute the salt.
• Set in a sunny spot outside for four days; mark the calendar with the "due date."
• Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
• Chill and eat.
• IDEA: Add green or red pepper slices along with the dill for a taste explosion!
• SUGGESTION: When scrubbing the fresh cukes, sort-as-you-go into piles of uniform size. This makes filling the jar go much quicker--looks prettier too.

Steps:

• Wash and slice cucumbers about 1/4 inch thick and place loosely into a quart canning jar. Don't pack them tight. Peel and slice your clove of garlic, too.
• Place the garlic, dill, salt, and vinegar into the jar with the cucumbers. If you're using the alum, put it into the jar now, too.
• Fill the jar to about 1/2 inch from the top with clean cool water. If your water at home is rusty or irony, use bottled water.
• Place a new canning flat lid on top, making sure that the rim of the jar is clean and no salt or dill is between the jar and the lid. Seal tight by hand.
• Shake the jar vigorously until the salt is dissolved.
• Write the date one week from the date you're making these on top of the lid with a magic marker.
• Place the jar in a sunny place and shake the jar once a day. When the date you wrote on the lid is reached, the pickles are ready.

Steps:

• Scrub cukes well.
• Cut off both ends of cukes and vertically score their skin on opposite sides.
• Place cukes in a glass or a high quality plastic container.
• Place sprigs of dill on top of each layer of cukes. This is the time to add the optional few peppercorns and/or cloves of garlic.
• Boil enough water to fill container.
• Add 1 level tbs. salt per 2 cups of water.
• Top with 2 thick slices of white or rye bread and pour enough salty water to cover the bread.
• Cover container loosely with a plate or plastic wrap. (This is very important: there needs to be space under the cover to contain the fermentation caused by the bread.).
• Place container in a warm, sunny place.
• Carefully stir contents once a day, keeping the bread on top.
• (If your pickle making location is hot and sunny the dill pickles could be ready in 2 - 2 1/2 days. If it isn't very warm, it might take more than 3 days).
• Taste test.
• When the pickles are sour enough strain and reserve their liquid.
• Rinse the pickles in cold water.
• Fill a clean container with your dill pickles and the reserved liquid. Cover tightly and refrigerate.
• The pickles could be stored in the fridge for a week.

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.

Steps:

• In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
• Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

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.

Steps:

• Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
• In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
• Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.

Steps:

• Clean and Cut beans to fit in tall Mason Jars. (one pint).
• Place ingredients 2-5 into each jar.
• Add beans to jar(s) until full.
• Bring to boil ingredients 6-8.
• Pour boiling liquid over beans.
• Tighten lids.
• Process in boiling water for 5 minutes. *Correction: Processing time should be 10-15 min, not 5.*.
• I use what ever amount of beans I have on hand and make the liquid accordingly.

Steps:

• Slice the washed pickles into about 1/4 to 1/3-inch slices, then place in a medium bowl.
• Pour 2 cups sugar over the slices and toss/stir to coat with the pickle slices.
• Allow to sit out at room temperature for 24 hours tossing several times with a spoon during the 24 hours (I just leave a spoon in the bowl, juice will gather in the bowl, do not drain!).
• After the 24 hours (do not drain the juice in the bowl) in a medium saucepan combine 2 cups sugar, vinegar, water, pickling spice; bring to a boil over medium heat stirring until the sugar is dissolved (about 2 minutes).
• Make certain that the bowl is Pyrex or heat-proof or it might crack when you pour the boiling water into it -- pour the water mixture over the sugared pickles and the sugar juice that has gathered in the bowl; mix very well with a spoon.
• Allow the mixture to stand at room temperature for about 8 hours or overnight.
• Drain pickles (you don't have to completely drain).
• Transfer pickles to clean glass jars and store covered or uncovered in refrigerator.
• Serve cold.

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.

Steps:

• In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
• In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.

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.

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.