CRISPY DILL PICKLE RECIPE
Provided by oldworldgardenfarms
Number Of Ingredients 8
Steps:
- Prepare jars - wash or sterilize them in the dishwasher - keeping them hot.
- Start water bath now - you want it close to the boiling point by the time you are ready to add your jars.
- Wash cucumbers - making sure to scrub the skin thoroughly.
- Cut off each end of the cucumber, and slice, dice or spear as desired.
- In a medium sauce pan, over medium high heat, bring vinegar, water and salt to a boil.
- In each jar, add 1 garlic clove, 1 teaspoon of dill seed, and 1/2 teaspoon of peppercorns to the bottom.
- Pack cucumbers tightly into each jar.
- Pour hot brine over cucumbers, leaving 1/4 inch head space at the top of each jar.
- Run a plastic utensil on the inside of the jar to release any air bubbles.
- Add 1/2 of a grape leaf on top of the cucumbers.
- Wipe top of jar with a clean damp cloth, add hot lid and band.
- Place in hot water bath and process for 10 minutes at a rolling boil. (Adjust time based on altitude as required)
- Remove jars with a jar lifter and place on a thick towel and let cool at room temperature for 24 hours.
Nutrition Facts : Calories 30 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, Sodium 91 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOW TO MAKE PERFECTLY CRUNCHY HOMEMADE DILL PICKLES
Crunchy homemade dill pickles that stay crisp even after processing. These garlic dills are lip puckering perfection.
Provided by Laura Kennedy
Categories Snack
Time 1h30m
Number Of Ingredients 9
Steps:
- Clean and prepare cucumbers. Wash off the debris and clean your cucumbers under cool running water. Once clean, cover with cool water and leave for an hour.
- Prepare 8 quart-sized mason jars, lids, and canner for processing. Start your water bath now so it is ready when it is time to process the jars.
- Add two whole garlic cloves, a sprig or two of fresh dill, 1 tsp peppercorns to the bottom of the mason jars along with 1/4 tsp of Pickle Crisp
- Prepare the brine. Add the water, vinegar, and salt to a large pot and bring to a rolling boil.
- Remove the blossom end from the cucumbers and begin filling the jars. You can add spears, or whole cucumbers, but keep them on the thick side. Do not make your spears too small.
- Pack the mason jars tight with your cucumbers leaving at least 1-inch headspace at the top.
- Ladle, or carefully pour the boiling brine over the top of the pickle jars leaving 1/2 inch headspace.
- Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Repeat several times around the inside of the jar.
- Wipe the rims, add the lids and rings, and twist until finger tight.
- Process in a water bath for 15 minutes for quarts, 10 minutes for pints). Remove your jars from the water bath and set them aside where they will not be disturbed. Be sure to use a cutting board, trivet, or dishcloth underneath to protect your surface from the hot jars. For high altitude locations please check notes below for link with proper water bath timings.
- Leave to rest for 24 hours without disturbing.
- Check to ensure the jars sealed. They are good for up to a year in storage. If the lids did not seal, do not attempt to reseal. You can refrigerate any unsealed jars up to 4 weeks.
QUICK, FRESH-PACK DILL PICKLES
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.
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CRUNCHY DILL PICKLE RECIPE
A dill pickle recipe that is crunchy, tangy, and a perfect way to use cucumbers. This homemade dill pickle recipe is simple, and can be made into hamburger pickles, spears, or leave pickles whole.
Provided by Kelsey Apley
Categories Canning
Time 13h10m
Number Of Ingredients 9
Steps:
- Prep Canning Jars: Start by sterilizing your mason jars and lids. Clean well with soap and water, then place in a large pot with water, and let the water boil, then after 5-10 minutes, lower to let the jars simmer while you work on the pickles.
- Prep Cucumbers: Wash and rinse all your cucumbers. Trim off the ends, and then slice into spears, hamburger slices, or any style you want.
- Prepare Jars: Add 1 clove of garlic into each jar, and then with the rest of the dill seed, mustard seed, and peppercorn, split between all the jars.
- Add in the pickles, packing the jars as tight as you can.
- Make Brine: Add your water, vinegar, pickling salt and sugar in a pan over medium-high heat. bring mixture to a boil stirring, to make sure the salt and the sugar fully dissolve.
- Pour the pickle brine into the prepared jars. Leave 1/2" of space at the top. Then place seals on and lightly seal hand tight. Don't do too tight.
- Water Bath Canning: In your water canning pot, you will place your fitted rack in. Fill with water and bring to a full boil. Lift the rack out and place jars on the rack and lower into the water.
- Make sure all the jars are fully submerged and boil for 10 minutes if pint size, and 20 minutes if quart size jars.
- Once done, remove the jars carefully and place on a towel lined cooling rack.
- The seals will pop as they lock tight. You should expect them to all seal within 12-24 hours of being canned.
- Store your canned dill pickles in a pantry or cool dry place for up to 1 year.
Nutrition Facts : ServingSize 1 g, Calories 17 kcal, Carbohydrate 3 g, Sodium 14 mg, Fiber 1 g, Sugar 1 g
CRISP DILL PICKLES
Make and share this Crisp Dill Pickles recipe from Food.com.
Provided by Dienia B.
Categories < 60 Mins
Time 1h
Yield 6 quarts
Number Of Ingredients 8
Steps:
- Scrub 25 medium cucumbers.
- Pack in jars.
- Place 2 heads dill, 1 teaspoon mustard seed, 1 clove garlic, and 1/2 teaspoon alum in each jar.
- Heat cider vinegar, water, and kosher salt for the brine.
- Bring to a boil.
- Fill jars with hot liquid.
- Seal.
Nutrition Facts : Calories 244.6, Fat 2.1, SaturatedFat 0.5, Sodium 9478.8, Carbohydrate 48.9, Fiber 6.6, Sugar 21.9, Protein 8.9
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- 1. Trim both ends of the cucumbers, then cut them into spears. Transfer to a bowl of ice water and let soak for 10 minutes.
- 2. Meanwhile, combine the coriander seeds, mustard seeds and peppercorns in a small bowl. Add half of the spice mixture, garlic and dill to a quart-sized jar.
- 3. Drain the cucumber spears and tightly pack them into the jar. Add the remaining spice mixture, garlic slices and dill. Tuck the bay leaves into the jar.
- 4. In a small saucepan, combine the salt, vinegar and water, and bring to a boil. Carefully pour the brine into the jar, cover and let cool to room temperature. Refrigerate overnight.
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