Brine Dill Pickle Recipes

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GRANDMA'S DILL PICKLE RECIPE



Grandma's Dill Pickle Recipe image

How to make classic homemade dill pickles using fresh cucumbers, dill, spices, and brine. This recipe follows a simple hot water bath method.

Provided by Lovely Greens

Categories     Appetizer

Time 1h15m

Number Of Ingredients 9

Pickling cucumbers / gherkins
1 Tbsp Dill leaves (per quart)
1-2 whole Dill flower heads (per quart)
1/2 tsp Peppercorns (per quart)
2 cloves of Garlic (per quart)
Water
White vinegar
Sea salt or Kosher salt
Preserving jars & lids

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.

Nutrition Facts : Calories 64 kcal, ServingSize 1 serving

QUICK, FRESH-PACK DILL PICKLES



Quick, Fresh-Pack Dill Pickles image

Quick, Fresh-Pack Dill Pickles

Provided by Sharon Peterson

Categories     Side Dish     Snack

Number Of Ingredients 15

8 pounds pickling cucumbers (3-4" long)
2 gallons water
1 1/4 cups canning or pickling salt
1 1/2 quarts vinegar (5% acidity)
1/4 cup sugar
2 quarts water
2 Tbsp. pickling spice mix
Whole mustard seed (1-2 tsp. per pint jar)
Fresh dill ((1 to 1 1/2 heads per pint) or dill seed (1 to 1 1/2 tsp. per pint jar) )
Water bath canner
Canning jars, seals, and rings
Large pot
Canning funnel, lid lifter, and jar lifter
Ladle and bubble tool
Cheesecloth

Steps:

  • Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

BASIC PICKLE BRINE



Basic Pickle Brine image

Provided by Southern Living Editors

Categories     Kitchen Assistant

Time 20m

Yield 4 cups (1 [32-oz.] mason jar)

Number Of Ingredients 4

1 cup water
1 1/3 cup white vinegar
1/3 cup granulated sugar
2 tablespoons kosher salt

Steps:

  • Stir together 1 cup water and all ingredients in a medium saucepan. Bring to a boil over high, stirring until sugar dissolves. Remove from heat; cool 10 minutes. Pour over vegetables or fruits. Cover with a tight-fitting lid; chill 2 days. Store, covered, in refrigerator up to 2 months.

HOMEMADE DILL PICKLES



Homemade Dill Pickles image

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

8 cups cold fresh water
8 tablespoons kosher salt
4 cloves peeled garlic
4 whole cloves
3 bay leaves, or more to taste
2 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
1 bunch fresh, flowering dill weed
2 pounds very fresh Kirby cucumbers, washed thoroughly

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

BRINED GARLIC DILL PICKLES



Brined Garlic Dill Pickles image

Dept. of Agriculture in Missouri has a fantastic Extension center with monthly newsletters about canning, gardening, etc. I collected several books on canning from them. The recipe here is posted at request.

Provided by Taylor in Belgium

Categories     Canning

Time P21DT15m

Yield 9-10 quarts

Number Of Ingredients 7

1/2 bushel cucumber, 3 to 6 inches in length
3/4 cup whole mixed pickling spice
2 -3 bunches fresh dill or 2 -3 bunches dried dill weed
2 1/2 cups vinegar
1 3/4 cups granulated salt
1 -2 whole garlic clove (per jar)
2 1/2 gallons water

Steps:

  • Wash cucumbers in cold water then dry on rack or wipe dry.
  • Place half the pickle spices, garlic and a layer of dill in a 5 gallon crock or jar.
  • Fill the container with cucumbers to within 3-4 inches from top.
  • Place a layer of dill and remaining spices and garlic on top of cucumbers.
  • Thoroughly mix the vinegar, salt and water and pour over the cucumbers.
  • Cover with a heavy plate (weigh it down with a jar of water) so that the cucumbers stay under the brine.
  • Cover loosely with a towel.
  • Keep pickles at room temperature and remove scum daily when it forms, (3-5 days).
  • Do not stir pickles but make sure they are always covered with brine.
  • If necessary make additional brine using original recipe.
  • In about 3 weeks the cucumbers should be olive green and have a desirable flavor.
  • Any white spots will disappear in processing.
  • Strain the brine before using as it is preferred for the added flavor.
  • Pack pickles firmly into clean, hot quart jars.
  • Add several pieces of dill and a clove or two of garlic to each jar, then cover with boiling brine to 1/2 inch from top.
  • Adjust lids and process 15 minutes in water bath, beginning the time as soon as the jars are in the actively boiling water.
  • Cloudiness of brine is typical when the original brine is used as the covering liquid.

Nutrition Facts : Calories 12.4, Sodium 22028.1, Carbohydrate 0.1

DILL PICKLES



Dill Pickles image

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

5 1/2 ounces pickling salt, approximately 1/2 cup
1 gallon filtered water
3 pounds pickling cucumbers, 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill

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.

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