Nana Maes Garlic Dill Pickles Recipes

REFRIGERATOR GARLIC DILL PICKLES

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.

OLD-FASHIONED GARLIC DILL PICKLES

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.

AUNT AGNES' GARLIC DILL PICKLES

Steps:

• Wash and pack your cucumbers in clean jars.
• Add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic (if cloves are small, use 2) per quart.
• Combine vinegar, water and salt and bring to a boil.
• Pour or ladle liquid mixture into jars; wipe rims, place lids and screw on bands fingertip-tight.
• Process them in a boiling water bath for ten minutes; let cool undisturbed on a protected countertop until completely cool or overnight.
• Store them for 21 days.
• Put in refrigerator and let chill at least 24 hours before opening.

GARLIC AND DILL LACTO-FERMENTED PICKLES

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.

GRANDMA'S DILL PICKLES (TASTE OF HOME RECIPE)

Steps:

• In a dutch oven bring water, vinegar and salt to a boil; boil for 10 minutes.
• Pack cucumbers into quart jars within 1/2 inch of top.
• Place one dill head, two garlic cloves and two peppers in each jar.
• Ladle boiling liquid over cucumbers, leaving 1/4 inch head space.
• Place lids and screw on bands fingertip tight.
• Process for 10 minutes in a boiling water bath.

NANA MAE'S GARLIC DILL PICKLES

Steps:

• Boil together vinegar, water and salt.
• Wash cukes and cut into spears.
• Pack in five clean and hot (Sterilized)right from the oven, 1-quart canning jars.
• To each jar add 1-3 cloves of garlic, and 2-3 flowers of dill.
• Add boiling liquid.
• Seal with a hot lid. Allow to cool, then store on a shelf in your cupboard.