Never Fail Dill Pickles Recipes

HOMEMADE SPICY GARLIC DILL PICKLES RECIPE

Steps:

• Add all of the ingredients to a small bowl and stir to mix.
• Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
• In a large stock pot to avoid contaminationbring the vinegars, water and salt to a simmer.
• To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren't damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they're poking up too high.
• Pour the brine into the jars leaving 1/2 inch headspace, just covering the cucumbers.
• Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
• Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
• Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.

QUICK & EASY REFRIGERATOR PICKLES

Steps:

• Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
• Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

NEVER FAIL DILL PICKLES

Steps:

• Place dill, pickling spice, alum, garlic, and hot peppers in bottom of jar.
• Pack cucumbers in jar.
• Mix water, vinegar, pickling salt and heat to boiling.
• Pour over pickles in jar and seal.
• Let set for about 4 weeks before using.

NEVER FAIL DILL PICKLES

Steps:

• Place cucumbers in a jar with a grape leaf in bottom, head of dill and clove of garlic.
• Bring water, vinegar, and pickling salt to a boil.
• Pour over pickles.
• Seal.