OLD-FASHIONED GARLIC DILL PICKLES
When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 55m
Yield 3 quarts.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
FAST FAVORITE GARLIC DILL PICKLES
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper into each jar.
Provided by Eleanor Topp
Categories Garlic Side Vinegar Cucumber Dill Boil Fat Free Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 pint (500 mL) jars
Number Of Ingredients 6
Steps:
- Cut a thin slice from the ends of each cucumber
- Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
- Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for Longer Time Processing Procedure.
- Tip Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
UKRAINIAN DILL AND GARLIC PICKLES
This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.
Provided by Tania D.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
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.
Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.6 g, Sodium 1713 mg, Sugar 1 g
REFRIGERATOR GARLIC DILL PICKLES
Also called "Deli Dills Refrigerator Pickles." These are the BEST dill pickles ever! You don't need to can/process these pickles, as they keep in your frig for up 9 - 12 months. This is my most-requested recipe. Everybody LOVES them.
Provided by Shel Seifert
Categories Vegetable
Time 20m
Yield 4 Quarts
Number Of Ingredients 7
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.
Nutrition Facts : Calories 93.1, Fat 0.5, SaturatedFat 0.2, Sodium 14171.7, Carbohydrate 17.3, Fiber 2.4, Sugar 7.8, Protein 3
BRINED GARLIC DILL PICKLES
Dept. of Agriculture in Missouri has a fantastic Extension center with monthly newsletters about canning, gardening, etc. I collected several books on canning from them. The recipe here is posted at request.
Provided by Taylor in Belgium
Categories Canning
Time P21DT15m
Yield 9-10 quarts
Number Of Ingredients 7
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.
Nutrition Facts : Calories 12.4, Sodium 22028.1, Carbohydrate 0.1
KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES
I make these every year when my pickling cucumbers are ready in my garden, they are really great pickles and so easy to make, add in more garlic and adjust the dill if desired --- these pickles develop in flavor with refrigeration time so allow them to chill at least 7 days or even longer before using, the longer the better, the pickles will keep for months in the refrigerator, use only kosher salt for this not table salt, and make certain to wash the outsides of the cucumbers thoroughly, see note on bottom --- for soaking the pickles in firstly to remove bacteria see my recipe#300387
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time P7DT15m
Yield 2 pds pickles
Number Of Ingredients 7
Steps:
- Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
- Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
- Remove from heat; cool to room temperature.
- Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
- Store, covered in the the refrigerator.
- The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
- **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.
GARLIC DILL PICKLES
These easy-to-make pickles from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" are tasty as a topping for their Barbecued Pork Sandwich or a simple snack for any time of day.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 18 pickles
Number Of Ingredients 8
Steps:
- Fill a large bowl with ice and add cucumbers. Let chill for at least 30 minutes or up to overnight, in the refrigerator.
- Fill a medium nonreactive saucepan with 4 cups water. Add vinegar and salt; bring to a boil over medium-high heat. Cook, stirring occasionally, until salt is dissolved, 3 to 5 minutes. Remove from heat and let mixture cool to room temperature.
- Drain cucumbers and place in a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour water mixture over cucumbers and place a plate or other heavy object over cucumbers to weight down. Cucumbers should be completely submerged; add more water if necessary. Cover bowl tightly with plastic wrap and let stand at room temperature for 3 to 4 days before using. Transfer to refrigerator; pickles will keep for up to 1 week.
GARLIC DILL PICKLES AND PICKLED GREEN TOMATOES
It's pickling season in my house this time of the year. My husband, granddaughter and I hit the local Farmer's Market as soon as the cucumbers and green tomatoes arrive. We spend an entire morning making our pickles and work as a team. They are ready to eat after about three days in the fridge. Sometimes, we don't wait that long!...
Provided by Laurie Lenartowicz
Categories Vegetable Appetizers
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. In a clean sink or basin, wash the vegetables and drain on paper towels.
- 2. In a large 14 quart pot on stove, combine the water, vinegar, salt and sugar. Bring to a boil stirring to dissolve sugar and salt.
- 3. Slice your cleaned cucumbers in half and the green tomatoes in quarters,
- 4. In each clean jar, place 2 sprigs of fresh dill, 3-4 slices of sliced garlic, 6 slices of onion and 1/4 tsp. of coriander and peppercorns. Fill each jar with enough cucumbers (standing upright) or enough green tomatoes to fill the jar up to the neck leaving 1/2 inch space at the top.
- 5. When the brine in the pot is boiling, carefully ladle hot brine over the vegetables in jars to cover them. Leave 1/4 inch space at the top of jars. Place jar lid and screw ring over jar and turn to seal tightly.
- 6. If canning, follow the manufacturers directions for safe canning and sealing of jars in a large canning pot with enough water over jar to process and seal.
- 7. I do not process mine to seal but store them immediately in the refrigerator for cold process. They are not shelf stable using this method but do not last long enough, anyway! After three days, your pickles and tomatoes are ready to eat. I can keep them safely for two months in the fridge.
MCCLURE'S GARLIC AND DILL PICKLES
This is the recipe for the famous McClure's Pickles from Bob McClure's pickling class at the Brooklyn Kitchen. Some of his pickling tips: * Trim all your cucumbers to the same length, just a bit shorter than your jars, so they fit easily without smashing. Use the trimmings to pack into available spaces. * Pour some hot vinegar over your fresh garlic for a minute before putting it into the jars. This helps keep the garlic from turning blue. * Experiment with spices, such as adding more dill or hot peppers, but maintain the proportions of vinegar, salt and water to keep food safe. * Keep cucumbers on ice until packing them in jars. This helps them stay crisp. Makes 12 half pints or 6 pints
Provided by blucoat
Categories Vegetable
Time 45m
Yield 6 pints
Number Of Ingredients 6
Steps:
- Wash cucumbers, and place in a large deep bowl with ice. Cover and put in fridge.
- Wash dill thoroughly and trim off roots.
- Place peeled garlic in a small bowl and pour hot vinegar over it. Let stand for 1 minute, then pour vinegar out.
- Fill a large pot with water. Place a jar in the pot and make sure the water is at least 1 inch above the top of the jar. Remove the test jar and bring the water to a boil.
- In another large pot, combine the vinegar, water and pickling salt. Bring the brine to a rapid boil. Stir the salt to make sure it doesn't stick to bottom of pot.
- While pots are getting up to a boil, take cucumbers out of the refrigerator and quarter them. Then take 1 spear and place it in a Mason jar to test its height. Make sure it stands 1/4 to 1/2 inch below the rim of the jar. Trim all the cucumbers to this size. (Keep the little bits for later.).
- After water is boiling, submerge the Mason jars for about 90 seconds to sterilize them. Remove them carefully with jar tongs.
- In each jar, place 2 halves of a garlic clove, one small handful of dill, then enough cucumbers to fill the jar, making sure cucumbers are below the "neckline." (If using pint jars, double the amount of dry ingredients in each jar.) Place 2-piece lids in boiling water for 90 seconds, then carefully remove them and place in a bowl.
- Fill jars with hot brine. Cap and seal the jars. Turn them over to make sure you have an adequate seal.
- Place jars back in boiling water. Process the sealed jars in boiling water for 10 minutes.
- Wait a week to two weeks before eating. Refrigerate after opening. Pickles will keep for up to one year if stored in a cool dry place.
AUNT AGNES' GARLIC DILL PICKLES
I can think of no better contribution a cucumber can make than becoming a pickle! This recipe is another handwritten family cookbook classic from my step-grandmother and great aunt, Agnes (oh, these convoluted Southern families ;). It is important to make sure your vinegar is of a high quality--don't go generic. We usually use Heinz brand. Also, this recipe is for 7-8 quarts, so adjust accordingly based on how many cucumbers you have (or their size!).
Provided by Foxgirl
Categories Lunch/Snacks
Time P21DT30m
Yield 7-8 quarts
Number Of Ingredients 6
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.
CROCK POT GARLIC DILL PICKLES
Here is a new way to put that crockpot to use! These pickles aren't cooked, but the crock is perfect for brining small batches of pickles. These pickles are crunchy and full of garlic flavor.. reminds me of the ones they give you with your sandwich at the deli. These pickles are super easy to make and last for up to 6 months in the fridge. Note: In trying to submit this recipe, it changed the names of a couple of my ingredients. "Instant minced garlic" is the dried minced garlic sold in the spice section. And, "pickles, crisp" is a product called "pickle Crisp" sold in the canning section. Also, its not mineral water, it's spring water sold in jugs. Hope you all enjoy!
Provided by BETHANY T.
Categories Low Protein
Time P6DT15m
Yield 3 jars
Number Of Ingredients 11
Steps:
- Rinse and dry cucumbers.
- Slice ends off, then half lengthwise.
- Combine all ingredients except cucumbers in crockpot.
- Stir to dissolve salt.
- Add cucumbers and weigh them down with a couple of salad plates so that all pickles are submerged.
- Put on lid.
- DO NOT TURN ON THE CROCKPOT!
- Allow to sit for six days.
- Put pickles into clean mason jars along with brine and refrigerate.
- If you want to make whole pickles, cut off the blossom ends and soak for 11 days.
Nutrition Facts : Calories 114.6, Fat 0.8, SaturatedFat 0.2, Sodium 18894.4, Carbohydrate 25.7, Fiber 5, Sugar 5.5, Protein 4.7
DILL & GARLIC REFRIGERATOR PICKLES BY THE BUCKET-FULL
This is a recipe that I've already requested twice, so I'm posting it to avoid losing it. My husband's best friend's mother makes them every summer and everyone just loves them. She makes them in ice cream pails. I prefer to make them in large jars (like the gallon jars that commercial pickles come in for restaurant use). The pickled onions taste great too! My husband and step-daughter used to fight over them! My dad's wife loves to use the pickles and the onions together on buttered bread for a pickle sandwich! I saw some similar recipes that claimed to be ready earlier, but noticed most didn't have any sugar. These aren't sweet like bread and butter pickles. We have snitched some from the jar earlier than a week, and they were good, but the best flavor is after a week or two. If your cucumbers aren't producing fast enough to make the whole batch, you can refrigerate the extra brine until you have more cucumbers, and then just reheat before using. I've tried these with sliced pickles, but I felt they ended up too sour to be used as hamburger dills, at least for my taste. I think they're best as spears or, if you're using small cucumbers, left whole.
Provided by SrtaMaestra
Categories Lunch/Snacks
Time 20m
Yield 2 ice cream buckets
Number Of Ingredients 9
Steps:
- Combine water, vinegar, canning salt, and sugar in saucepan and bring to boil. Keep hot.
- In the meantime, scrub cucumbers, cutting into spears if using larger cucumbers. Mince or crush garlic. (The smaller the pieces, the stronger the flavor). Slice onion.
- Pack cucumbers into buckets or jars, layering with garlic, onion, and dill. Sprinkle alum over the top.
- Poor hot brine over the cucumbers.
- Refrigerate at least one week before sampling. If kept in airtight container, pickles will keep for months in the refrigerator.
Nutrition Facts : Calories 404, Fat 0.9, SaturatedFat 0.3, Sodium 56656, Carbohydrate 80.4, Fiber 4.2, Sugar 64, Protein 5.4
PEPPERED GARLIC DILL PICKLES
I made this recipe in memory of the many years I canned pickles with my dear grandmother. It is a mix of spices between two recipes from the Ball Book of Canning (Bible of Canning).
Provided by Donna Young
Categories Other Sauces
Time 2h
Number Of Ingredients 11
Steps:
- 1. Prepare canner, jars, and lids
- 2. Tie pickling spice in a square of cheesecloth to create spice bag.
- 3. In large stainless steel saucepan, combine vinegar, water, sugar, pickling salt, and spice bag. Bring to boil over med-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused liquid.
- 4. Place 1 bay leaf, 1/4 tsp. black peppercorns, 1 clove garlic, 1/2 tsp. mustard seeds, and 2 heads of dill into each jar. Pack cucumber slices into hot jars to within a generous 1/2" of top of jar. Ladel hot pickling liquid into jar to cover cucumbers, leaving 1/2" headspace. Remove air bubbles and adjust headspace, if necessary by adding hot liquid. Wipe rims. Center lid on jar. Screw band down until resistence is met, then increase to finger-tip tight.
- 5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Turn off and remove canner lid. Wait 5 minutes, then remove jars, cool and store.
KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES
I make these every year when my pickling cucumbers are ready in my garden, they are really great pickles and so easy to make, add in more garlic and adjust the dill if desired --- these pickles develop in flavor with refrigeration time so allow them to chill at least 7 days or even longer before using, the longer the better, the pickles will keep for months in the refrigerator, use only kosher salt for this not table salt, and make certain to wash the outsides of the cucumbers thoroughly, see note on bottom --- for soaking the pickles in firstly to remove bacteria see my Homemade Vegetable Wash/Preserver That Works! (Spray or Soak)
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
- Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
- Remove from heat; cool to room temperature.
- Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
- Store, covered in the the refrigerator.
- The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
- **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.
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.
GARLIC AND DILL LACTO-FERMENTED PICKLES
Traditionally, dill pickles were made by the lacto-fermentation process. Requiring nothing more than salt, cucumbers, water, and seasonings. But no vinegar! The fermentation process works because the high salt content kills off bad bacteria leaving the healthy bacteria alone. This style of pickling is not only healthy for you but tastes wonderful as well!
Provided by Michelle Horne
Categories Pickles
Time P7DT30m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 38.1 calories, Carbohydrate 7.7 g, Fat 0.7 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 2650.8 mg, Sugar 2.3 g
CRUNCHY REFRIGERATOR GARLIC DILL PICKLES
I LOVE garlic dill pickles. I make these every year around the 4th of July to have on hane for picnics. They're crunchy, juicy, dill-y, garlicy........they're the best!
Provided by Susan Bickta
Categories Other Appetizers
Time 40m
Number Of Ingredients 10
Steps:
- 1. Place cucumbers and onions in a plastic gallon container (I used an ice cream container), layering with the dill and garlic.
- 2. Bring water, vinegar, salt, sugar and pickling spice to a boil in a large pot. Add the alum and stir until dissolved.
- 3. Carefully pour boiling mixture over cucumbers and onions. Let cool for at least 1 hour.
- 4. Cover and refrigerate for 1 1/2 to 2 days, but no longer than 2 weeks.
FAST FAVORITE GARLIC DILL PICKLES
Yield 4 pints
Number Of Ingredients 6
Steps:
- 1. Cut a thin slice from the ends of each cucumber 2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil. 3. Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for Longer Time Processing Procedure
UKRAINIAN DILL AND GARLIC PICKLES [23]
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.
DAD'S GARLIC DILL PICKLES
I grew up waiting for these every summer. I learned to make them from dad and have even gotten a fairly close rendition. I still can't get them exactly, but I have finally figured out the issue. It's the water. I grew up in Cleveland and everything was made with Lake Erie tap. I keep a bottle of these on the counter year round....
Provided by Lou Kostura
Categories Other Appetizers
Time 45m
Number Of Ingredients 8
Steps:
- 1. scrub cucumbers with vegetable brush
- 2. clean and sanitize a 1 gallon jar for pickles or use a crock
- 3. mix vinegar, water, salt, and pickling spice in a none reactive bowl until salt is dissolved. ( I cold brine my pickles )
- 4. start packing jar a few cloves of peeled garlic, dill, cucumbers, continue layers until jar is packed
- 5. ladle cold brine into jar making sure to get plenty of the pickling spice in.
- 6. loosely cap jar and leave sit for 3 days to a week before giving them a test.
- 7. I do not refrigerate mine but you can after they have sat out to pickle if you choose.
- 8. the batch in photo was put up in a 2 1/2 gallon container. Like I said I really like pickles. The above recipe is for 1 gallon. You can adjust the amounts for larger or smaller batch's. Just remember water to vinegar ratio is 3:1.
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