UKRAINIAN DILL AND GARLIC PICKLES
This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.
Provided by Tania D.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
Steps:
- Soak cucumbers in cold water overnight.
- Sterilize a 1 gallon glass or ceramic container. Combine the water and salt in a large pot and bring to a boil. Prepare the cucumbers by trimming the ends and making a slit in the sides with a small sharp knife.
- In the bottom of the sterile container, place several stalks of dill, half of the garlic cloves, about 10 peppercorns and a slice or two of red chile pepper. Arrange half of the cucumbers over the seasonings and then repeat the layers. When the brine comes to a boil, pour over the cucumbers to cover. Place a small plate on top of the pickles to keep them submerged. Store in a cool place.
- Pickles will be ready in 4 to 10 days, depending on how warm it is. Once they have fermented to your liking, refrigerate until using.
Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.6 g, Sodium 1713 mg, Sugar 1 g
REFRIGERATOR GARLIC DILL PICKLES
Also called "Deli Dills Refrigerator Pickles." These are the BEST dill pickles ever! You don't need to can/process these pickles, as they keep in your frig for up 9 - 12 months. This is my most-requested recipe. Everybody LOVES them.
Provided by Shel Seifert
Categories Vegetable
Time 20m
Yield 4 Quarts
Number Of Ingredients 7
Steps:
- Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
- In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
- Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months.
- NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.
Nutrition Facts : Calories 93.1, Fat 0.5, SaturatedFat 0.2, Sodium 14171.7, Carbohydrate 17.3, Fiber 2.4, Sugar 7.8, Protein 3
OLD-FASHIONED GARLIC DILL PICKLES
When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 55m
Yield 3 quarts.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
GARLIC AND DILL LACTO-FERMENTED PICKLES
Traditionally, dill pickles were made by the lacto-fermentation process. Requiring nothing more than salt, cucumbers, water, and seasonings. But no vinegar! The fermentation process works because the high salt content kills off bad bacteria leaving the healthy bacteria alone. This style of pickling is not only healthy for you but tastes wonderful as well!
Provided by Michelle Horne
Categories Pickles
Time P7DT30m
Yield 24
Number Of Ingredients 12
Steps:
- Pour a small amount of spring water out of the bottle. Add sea salt, put the cap back on, and shake until dissolved; set brine aside.
- Inspect a gallon-sized jar for cracks. Sterilize in simmering water.
- Cut off the blossom ends (opposite the stem ends) of cucumbers. Cut into thick rounds or spears, or leave whole. Slice each piece of horseradish root into 4 pieces. Mix peppercorns, mustard seeds, and pepper flakes together in a small bowl.
- Lay 2 heads of dill in the bottom of the sterilized jar; top with 1/3 of the onion rings, 1/3 of the garlic cloves, and 1/3 of the cucumbers, then pack down tightly. Sprinkle in 1/3 of the peppercorn mixture and 1/3 of the horseradish pieces. Repeat these layers twice more; jar will be fully packed except for top 1 to 2 inches. Fold up mustard greens and pack them tightly at the top. Pour in brine until completely full and covering mustard greens. Make sure there are no bubbles stuck inside the jar. Reserve excess brine.
- Place a small plate at the top of the jar to keep the contents weighed down. Cover with a towel and wrap jar top with a rubber band or twine to keep in place. Store in a cool location (60 to 80 degrees F, 16 to 27 degrees C) for 1 week; check brine level daily, adding more as needed to keep everything submerged.
- After 1 week, sample pickles for flavor. Cover and continue to ferment to desired flavor, up to 3 more weeks.
- Once pickles are done to your liking, divide into smaller, sterilized Mason jars and seal tightly. Store in the refrigerator. If taste is too strong, pour out part of the brine and add spring water.
Nutrition Facts : Calories 38.1 calories, Carbohydrate 7.7 g, Fat 0.7 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 2650.8 mg, Sugar 2.3 g
More about "garlic dill pickles recipes"
GARLIC DILL PICKLES RECIPE: HOME CANNED OR QUICK PICKLED
From housewifehowtos.com
5/5 (1)Total Time 24 hrs 30 minsCategory SnackCalories 90 per serving
- Wash jars in warm, soapy water and rinse them well, or run them through the dishwasher. If you will be canning these, get your water bath canner simmering and add the freshly-washed jars to keep them warm. Meanwhile, in a small saucepan, bring a few inches of water to a low simmer and add the canning lids.
- Divide the garlic cloves, dill seeds, and peppercorns equally between the hot jars. Pack the cucumbers into the jars tightly, leaving one-half of inch space between the cucumbers and the top of the jar. Pour the hot vinegar brine over the cucumbers, leaving 1/4 inch of headspace at the top.
FAST FAVORITE GARLIC DILL PICKLES RECIPE | EPICURIOUS
From epicurious.com
4.2/5 (43)
GARLIC DILL PICKLES RECIPE - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
3.3/5 (477)Total Time 1 hr 10 minsCategory Canning, Preserves, Jams & Jellies
GARLIC DILL PICKLES RECIPE - SERIOUS EATS
From seriouseats.com
GARLIC DILL PICKLES (OLD-FASHIONED) / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
THE BEST SPICY GARLIC DILL PICKLES RECIPE
From foodiecrush.com
GARLIC DILL PICKLES - HOMEMADE {SPICY} GARLIC DILL PICKLE …
From runningtothekitchen.com
HOMEMADE GARLIC DILL PICKLES (A CANNING RECIPE) - THE …
From thehomesteadgarden.com
GARLIC DILL PICKLES – FOOD IN JARS
From foodinjars.com
GARLIC DILL PICKLE RECIPE - FERMENTED DELI-STYLE CUKES
From attainable-sustainable.net
COPYCAT FRIED PICKLE AND RANCH DIP - PICKLE CHIP DIP
From temeculablogs.com
GARLIC DILL PICKLE RECIPE - 1898 MAMA
From 1898mama.com
HOME CANNED GARLIC DILL PICKLE RECIPE - FOODIE WITH FAMILY
From foodiewithfamily.com
OLD-FASHIONED, CRUNCHY, FERMENTED GARLIC-DILL PICKLES
From traditionalcookingschool.com
TOP 44 EASY DILL PICKLE RECIPES WITHOUT CANNING
From rymill.coolfire25.com
DILL PICKLE DIP RECIPE
From thespruceeats.com
GARLIC DILL PICKLES RECIPE AND CANNING - ADVENTURES OF A NURSE
From adventuresofanurse.com
GARLIC DILL PICKLES - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
GARLIC DILL PICKLES: EASY TO MAKE REFRIGERATOR PICKLES RECIPE
From littlefiggy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love