Homemade Spicy Garlic Dill Pickles Recipes

Steps:

• Wash cucumbers, drain.
• Cut cucumbers lengthwise into quarters.
• Bring water, vinegar and salt to a boil.
• Place 1 dried pepper, 1 clove garlic and 1 sprig dill into each hot sterilized jar.
• Pack cucumbers tightly into jars.
• Ladle hot liquid over cucumbers, leaving 1/4 inch head space (This should cover the cucumbers).
• Remove air bubbles by running a knife down into the jars.
• Put lids and rings on jars.
• Process for 15 minutes in a boiling water canner.
• Remove jars to a towel on a counter.
• The lids should be sealed (you won't be able to"pop" the lids).
• Allow to sit for at least 6-8 weeks before opening.

Steps:

• 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.

Steps:

• Soak cucumbers overnight in cold water. Drain and place into quart-sized sterilized Mason jars so that they are firmly packed but not smashed (Recipe estimate is for 6 cucumbers per jar, but naturally this will vary depending on the size of your cucumbers).
• In large pan, boil vinegar, water and pickling salt.
• Pour over cucumbers in the jars.
• Per jar add 2 or 3 cloves garlic, dill, 1/8 teaspoon alum, and 2 peppers.
• Store in a cool dark place (I use my pantry). Ready in about 30 days.

Steps:

• Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.

Steps:

• (This includes directions for processing in a boiling water bath, which is recommended for safe storage. I personally skip this part, but ensure that my jars are fresh from the dishwasher and very hot. I seldom have a jar that does not seal, and only make enough to last the year. But if you are planning on storing your jars for an extended period, a boiling water bath is recommended.) Place jars into dishwasher and run them on a regular cycle. Meanwhile, fill the canner about 1/3 full of water and start heating. Put all the brine ingredients into a large pot and bring to a boil, then reduce the heat to a simmer. Bring a small pot of water to a boil and remove from heat; place the jar seals into the hot water and let them sit until you are ready to use them. (I use the Bernardin Snap Seals and lids). When the jars are ready, remove them from the dishwasher one at a time. Place a head of dill, 2 cloves of garlic, 1 slice of jalapeno and 1 tsp. pickling spice into the bottom of the jar. Fill the jar tightly with cucumbers, strategically placing them for maximum fit. Place on top of the cucumbers 2 cloves of garlic, 1 tsp. of pickling spice, 2 slices of jalapeno and lastly one more head of dill. Using a glass measure or a soup ladle, carefully pour the hot brine into the jar to within a couple of millimeters of the top; place the seal and then screw the lid on tightly. Move on to the next jar and repeat until all the jars are full and sealed. Place each jar into the canner- you may need to add more hot water to ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil; once the water is boiling process for 15 minutes. When processing time is complete, remove canner lid, wait 5 minutes, then carefully remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed for 24 hours, then move them to a cupboard or cool, dark room for storage. The pickles will be ready to eat in 4 weeks, but are even better if you can leave them for 6 weeks. Enjoy!

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.

Steps:

• In a large saucepan, bring water to a boil. Add garlic and boil 1 minute. , Meanwhile, divide coriander, peppercorns, chiles, allspice and bay leaf among three hot half-pint jars. Drain garlic and pack into jars to within 1/2 in. of the top., In a small saucepan, combine vinegar, sugar and salt. Bring to a boil, stirring constantly. Carefully ladle hot liquid over garlic, 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 10 minutes. Remove jars and cool.

Steps:

• Inspect a quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
• Combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot and bring to a simmer.
• Remove pot from the burner and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
• Place cucumbers and dill in the canning jar. Ladle the warm brine into the jar until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Seal jar and place in the refrigerator for 1 to 3 days before eating.