SPICY GARLIC DILL PICKLES
Make and share this Spicy Garlic Dill Pickles recipe from Food.com.
Provided by Desperada
Categories Low Protein
Time 40m
Yield 6 jars, 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak cucumbers overnight in cold water. Drain and place into quart-sized sterilized Mason jars so that they are firmly packed but not smashed (Recipe estimate is for 6 cucumbers per jar, but naturally this will vary depending on the size of your cucumbers).
- In large pan, boil vinegar, water and pickling salt.
- Pour over cucumbers in the jars.
- Per jar add 2 or 3 cloves garlic, dill, 1/8 teaspoon alum, and 2 peppers.
- Store in a cool dark place (I use my pantry). Ready in about 30 days.
Nutrition Facts : Calories 349, Fat 2.2, SaturatedFat 0.6, Sodium 14200.4, Carbohydrate 77.1, Fiber 10.6, Sugar 34.9, Protein 14.1
SPICY GARLIC DILL PICKLES
Make your own garlic dill pickles at home with this easy recipe, no special equipment needed! Option to make them spicy with the addition of dried chilis.
Provided by Gina Matsoukas
Categories Side Dishes
Time P3DT10m
Number Of Ingredients 8
Steps:
- Cut cucumbers into spears, rounds or other shape of your choice and place them into 2 1-quart wide mouth mason jars.
- Place crushed/smashed garlic cloves, dried chili peppers and peppercorns in the jars with the pickles.
- Add the salt to the jars (1 tablespoon in each jar) then the fresh dill on top.
- Combine the apple cider vinegar and water in a small bowl or measuring cup and pour to the top of each jar, just covering the top of the ingredients.
- Using a spoon, press all the ingredients down into the liquid making sure they're submerged.
- Cover tightly with the lids and place in the refrigerator for at least 3 days before eating (*see note).
Nutrition Facts : Calories 78 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 645 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SPICY GARLIC DILL PICKLES FOR RIFFRAFF
I'm posting this for my friend Riffraff who is looking for a good pickle recipe. This one has been passed around my family for years. The original came from my cousin's MIL. Mom's grandkids grew up eating these, now I'm making them for my kids and soon my grandkids. Note that because these are not pre-brined they must sit for 6-8 weeks before serving.
Provided by Mysterygirl
Categories Vegetable
Time 1h
Yield 6 quarts, 36 serving(s)
Number Of Ingredients 7
Steps:
- Wash cucumbers, drain.
- Cut cucumbers lengthwise into quarters.
- Bring water, vinegar and salt to a boil.
- Place 1 dried pepper, 1 clove garlic and 1 sprig dill into each hot sterilized jar.
- Pack cucumbers tightly into jars.
- Ladle hot liquid over cucumbers, leaving 1/4 inch head space (This should cover the cucumbers).
- Remove air bubbles by running a knife down into the jars.
- Put lids and rings on jars.
- Process for 15 minutes in a boiling water canner.
- Remove jars to a towel on a counter.
- The lids should be sealed (you won't be able to"pop" the lids).
- Allow to sit for at least 6-8 weeks before opening.
Nutrition Facts : Calories 3.8, Sodium 3146.3, Carbohydrate 0.3, Sugar 0.1
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