Addictive Dill Pickles Recipes

DILL PICKLES

Steps:

• To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
• Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
• Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
• Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.

GRANDMA'S DILL PICKLE RECIPE

Steps:

• Sterilize your preserving jars with either boiling water or by placing them in an oven at 130°C/265°F for thirty minutes. Whatever your method of sterilization, allow the jars to cool before packing them with your ingredients. While they're cooling, take your jar's lids and place them in bowl of boiling hot water. Leave them there until you need to fit them onto the jars.
• Wash your gherkins and start packing them into your jars. If they're small, pop them in whole but if medium to large cut them into slices. This helps to get more into the jar and also for easier serving once the jar is opened. For each quart of pickles you'll add half a teaspoon of black peppercorns, two whole garlic cloves and plenty of dill.
• Make the brine: for approximately every four quarts of tightly packed gherkins you'll need to bring two quarts of water and one quart of white vinegar to a boil. Add 1/2 cup of salt and stir until dissolved. Let this cool until just warm and then pour it into each of the jars, filling to a centimeter (just less than 1/2") below the top of the jar's brim.
• Clean the tops of the jars then fit on your preserving lids and screw the rings on. Most every preserving recipe will tell you to not over-tighten the rings but in my experience I've found that it's best to twist them on fully but not super tight. If they're too loose then the contents of your jars can leak out in the water bath.
• Place a metal preserving rack or towel at the bottom of a deep preserving pan and then place the jars inside. The jars should be at least an inch apart and the pan needs to be deep enough to have the jars inside with over an inch of water comfortably covering the tops.
• Cover the jars with warm/hot water from the tap then bring the pan to a boil. Boil the jars for fifteen minutes then lift them out of the water. If you're using a towel at the bottom of the pan then you'll need a 'jar lifter' tool available at many kitchen shops. Set the jars on the counter and allow to cool. You'll know that the jars are properly sealed when you hear the lids popping.
• Allow the pickles to infuse with the brine for at least two weeks before eating them. Stored in jars in a cool pantry your pickles will last up to a year, though I doubt you'll be able to let them sit there that long.

BEST EVER DILL PICKLES

Steps:

• Thoroughly scrub cucumbers with a soft vegetable brush in plenty of cold running water. Remove stems and blossoms; slice off each blossom end. Cut cucumbers lengthwise into quarters.
• In a 4- to 5-qt. stainless steel, enameled, or nonstick pot combine water, vinegar, sugar and pickling salt. Bring to boiling, stirring to dissolve sugar.
• Pack cucumber spears loosely into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar. Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims; adjust lids and screw bands.
• Process in a boiling-water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on racks. Let stand 1 week at room temperature before serving. Makes 6 pints.

ADDICTIVE SPICY DILL AVOCADO PICKLES

Steps:

• Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns, and habanero pepper flakes. Bring to a boil; stir until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.
• Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.
• Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.

GRANDMA'S DILL PICKLES

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.

DIY ESSENTIALS: ADDICTIVE LEMON/DILL PICKLES

Steps:

• 1. PREP/PREPARE
• 2. You will need 1 - 2 quart-sized mason jars for this recipe. You will have enough brine for 2; however, if you choose to only do a single jar, you can store the remaining brine in the fridge, and it will last for 7 - 10 days. If you choose to do 2 jars, you will need an additional stalk of lemongrass for the second jar.
• 3. Gather your ingredients (mise en place).
• 4. Use a kitchen mallet, or other implement of destruction, to pound out the lemon grass. This will help release their lemon oils.
• 5. Add the brine ingredients to a saucepan, over medium heat.
• 6. Add all of the spice ingredients, and only one of the lemongrass stalks.
• 7. Let the mixture simmer, not boil, for 15 minutes, stirring occasionally.
• 8. Remove from the heat, and allow to come to room temperature, about an hour.
• 9. Meanwhile, cut up the cucumber into wedges, or rounds, your choice, and place them into a mason jar, along with the remaining lemongrass stalk.
• 10. Chef's Note: Toss in a few peppercorns, and the garlic clove, if using.
• 11. Strain the cooled brine through a fine-mesh sieve.
• 12. Pour into the mason jar, and fill almost to the top.
• 13. Seal and place in the fridge for 24 hours before consuming.
• 14. PREP/PREPARE
• 15. Eat by themselves, place on a juicy burger, or any way you desire. Enjoy.
• 16. Keep the faith, and keep cooking,.