Best Brined Garlic Dill Pickles Recipes

REFRIGERATOR DILL PICKLES

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

HOMEMADE PICKLES WITH GARLIC AND DILL

Steps:

• Rinse the cucumbers, remove the flower end of each cucumber and place them in an ice-water bath, to crisp them up (15-30 minutes). Leave them whole.
• Mix salt (2 tablespoons) and 5 cups water until dissolved. Add the turmeric if you like (adds a fresh flavor).
• In a large, clean two-quart mason jar, place all the whole spices into the bottom. Pack one layer of cucumbers tightly, standing on end, then add garlic and onions (if using), fresh dill sprigs, chilies, bay leaves. Add another layer of cukes, standing on end.
• Press everything down, leaving an inch of headroom. Pour the salt water brine over the top and weigh down the cukes with fermentation weights so they are submerged under the brine, leaving an inch of headroom, in the jar. (Use a fermentation weight, or a small ziplock back with a little water in it ).
• Cover the jar loosely with a lid or with a cloth- basically, the pickles will bubble and you want air to be able to escape.
• Place the jar in a pan or bowl to collect any overflow and leave it in a cool dark place (60-65F) for 2 days (a basement, or lower kitchen cupboard) and check for bubbles or overflow, indicating fermentation. Half sour pickles will take 3-5 days with crisp, white interiors. If is colder than 65F, it may take longer, if hotter, they will ferment faster. Full sour pickles will take 14-21 days (see notes for the stronger saltwater ratio).
• check for signs of life: bubbles, overflow, or clouding. Tap the jar, and see if tiny bubbles rise to the top. I usually ferment for 3-5 days. Longer ferments will yield tangier pickles but will get softer as they ferment, and lose their vibrant color. Up to you. You can taste them at any point after you see bubbles, and ferment longer if you like. The brine will get cloudy as it ferments- this is a good sign! Once you see active bubbles, you can at this point place the jar in the fridge, where it will continue to ferment, but much more slowly. Keep the pickles submerged.
• Once chilled, give them taste. They should be crispy and flavorful with a little tang. (At this point, if you want a tangier or softer pickle, you can absolutely pull them back out again and ferment for a few more days longer if you want.)
• If you like fizzy brine, tighten the lid, burping every week or so or try using an airlock. If you don't want to think about it, give the lid one loose twist, so it's on there, but gases can escape.

BRINED GARLIC DILL PICKLES

Steps:

• Wash cucumbers in cold water then dry on rack or wipe dry.
• Place half the pickle spices, garlic and a layer of dill in a 5 gallon crock or jar.
• Fill the container with cucumbers to within 3-4 inches from top.
• Place a layer of dill and remaining spices and garlic on top of cucumbers.
• Thoroughly mix the vinegar, salt and water and pour over the cucumbers.
• Cover with a heavy plate (weigh it down with a jar of water) so that the cucumbers stay under the brine.
• Cover loosely with a towel.
• Keep pickles at room temperature and remove scum daily when it forms, (3-5 days).
• Do not stir pickles but make sure they are always covered with brine.
• If necessary make additional brine using original recipe.
• In about 3 weeks the cucumbers should be olive green and have a desirable flavor.
• Any white spots will disappear in processing.
• Strain the brine before using as it is preferred for the added flavor.
• Pack pickles firmly into clean, hot quart jars.
• Add several pieces of dill and a clove or two of garlic to each jar, then cover with boiling brine to 1/2 inch from top.
• Adjust lids and process 15 minutes in water bath, beginning the time as soon as the jars are in the actively boiling water.
• Cloudiness of brine is typical when the original brine is used as the covering liquid.

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.

UKRAINIAN DILL AND GARLIC PICKLES

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.

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.