Forever Crisp Dill Pickles Recipe 385 Recipes

CRISPY DILL PICKLE RECIPE

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.

FOREVER CRISP DILL PICKLES RECIPE - (3.8/5)

Steps:

• Soak freshly picked cucumbers in a tub of ice water overnight. (Do not use old cucumbers of the pickles will be rubbery). Wipe the pickles dry. Pack sterilized jars with several sprigs of dill, one clove of garlic at the top and bottom and the cucumbers. Boil the 2 quarts water, 2 quarts vinegar and the salt for 5 minutes. Pour the boiling brine over the cucumbers and adjust 2 piece canning lids. Process in a boiling water bath for 10 minutes. Wait for about 3 weeks before using to allow the pickles to mellow.

REFRIGERATOR DILL PICKLES

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

HOMEMADE DILL PICKLES

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.