Best Best Ever Dill Pickles Recipes

BEST EVER DILL PICKLES

Steps:

• Wash cucumbers and pack in sterilized quart jars with 1 fresh head of dill, 1/2 tsp powdered alum, and 1 garlic clove.
• Use 2 garlic cloves if they are small.
• Bring water, salt, and vinegar to a boil and pour immediately in jars, leaving 1/2 inch head space.
• Seal with sterile lids and let standin canner of boiling water, (but dont boil them) until cool.
• Let them cure for 6 weeks before using.

BEST EVER DILL PICKLES

Steps:

• 1. Thoroughly rinse cucumbers. Cut off a thin slice from both ends of each cucumber. Slice into 1/4 to 1/2-inch-thick slices. In large nonreactive pot combine water, vinegar, sugar, and pickling salt. Bring to boiling. 2. Meanwhile, prepare jars. Pack cucumbers loosely into hot, pint canning jars, leaving a 1/2-inch headspace. Add 1Tbsp. dill seeds to each jar. Pour hot vinegar mixture into jars, leaving a 1/2-inch headspace. Discard any remaining vinegar mixture.Wipe jar rims. Top with lids. 3. Process in a boiling water canner for 10 minutes (start timing when water returns to boiling). Remove jars; cool on racks. Let stand 1 week. MAKES 6 PINTS. HOT GARLIC PICKLES: Prepare as directed, except substitute cider vinegar for white vinegar and add 1to 2 whole hot red chile peppers (Thai or cayenne) and 2 cloves of garlic (cut in half) to each jar when packing cucumbers. SWEET DILL PICKLES: Prepare as directed except increase sugar to 3 cups. CRUNCHY DILL AND ONION CHIPS: Use 12 cups sliced cucumbers and 2 cups thinly sliced onions. In a large bowl gently toss cucumbers and onions with the pickling salt. Transfer to colander set in extra-large bowl, layering with ice, and finishing with a layer of ice. Top with heavy plate to weight. Chill overnight. After chilling, remove any unmelted ice and discard liquid in bowl. Pack cucumbers and onions in jars and proceed as directed.

THE BEST EVER REFRIGERATOR DILL PICKLES | PINCH ME, I'M EATING!

Steps:

• Wash cucumbers and cut into spears or slices. Pack into a wide-mouth pint-sized canning jar, or any clean glass jar. Since these are refrigerator pickles a canning jar is not necessary. Tuck several sprigs of dill in between the cucumbers.
• In a saucepan, combine the vinegar, water, garlic cloves, salt, sugar, mustard seeds, and peppercorns. Bring to a boil and stir until the salt and sugar are dissolved. Remove from heat and cool to room temperature.
• Pour liquid over cucumbers in the jar. Make sure to include all the mustard seeds, peppercorns, and garlic. (If making multiple jars, include two cloves of garlic per jar and divide the mustard seeds and peppercorns approximately evenly between jars.) If you are using a slightly larger jar and the liquid doesn't fully cover the pickles, fill the rest of the jar up with water.
• Close the jar and refrigerate for a minimum of 24 hours but preferably 48 hours. Enjoy!