Best Grandmas Dill Pickles Recipes

GRANDMA'S DILL PICKLES

Steps:

• In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . 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.

GRANDMA'S DILL PICKLES

Steps:

• Wash cucumbers. Use large bowl or crock. Put cold tap water in bowl with cucumbers. Soak overnight.
• Use quart jars. In each jar put 1/8 teaspoon alum, garlic clove, red pepper & heads of dill. Insert cucumbers.
• Heat vinegar, water & salt. Heat to boiling & fill jars.
• Use canning method for sealing jars. If just doing a small batch, just store in the refrigerator. Also pepper flakes can be used instead of red peppers.

GRANDMA'S DILL PICKLES

Steps:

• Wash and dry cucumbers and trim away blossom ends (which contain enzymes) because that will make the pickles limp. Cut the cucumbers into spears.
• In a large glass or pot layer cucumbers and ice. Dissolve half of the pickling or canning salt into 4 cups of water. Pour the water mixture over the cucumbers.
• If necessary place a large clean inverted plate on top of the cucumbers and weigh the plate down so the cucumbers stay submerged. Refrigerate for 12 hours but no longer than 18.
• Transfer the cucumbers to a colander placed over the sink and drain. Rinse the cucumbers with cool running water, drain thoroughly and set aside.
• Prepare a water-bath- canner, lids and rings. Wash canning jars in hot soapy water and rinse well. Fill the jars with hot water and place in the canning pot and sterilize the jars in boiling water. Remove jars and place on a towel on the counter.
• In a small saucepan, bring approximately 3 inches of water to a simmer. Add the lids and rings, cover the saucepan and remove from heat.
• Tie the pickling spice and bay leaves in a square of cheesecloth, creating a spice bag.
• In a large stainless steel saucepan, combine remaining 2 cups of water, vinegar, remaining pickling salt, sugar and spice bag.
• Bring the mixture to a boil over medium-high heat, stirring to dissolve the salt and sugar. Reduce heat, cover and gently boil for 15 minutes, until the spices have infused the liquid (brine).
• Pack the cucumber spears into the jars within a half a inch from the top of the jar. Add 1 fresh head of dill or 1/2 teaspoon dill seed per pint , 1 teaspoon mustard seed, one clove garlic and 1/4 teaspoon pickle crisp granules to each hot jar.
• Ladle hot pickling brine into hot jars to cover cucumbers, leaving 1/2 inch head space. Remove any air bubbles and add more hot brine if needed.
• Wipe the rims of each jar with a clean cloth. Center lids on jar and screw on bands to fingertip tight.
• Place the jars in the hot water bath canner onto the canning rack (you do not want the jars to come in contact with the bottom of the canning pot), ensuring they are completely covered with water.
• Bring to a boil, cover and process jars (quart size jars 15 minutes, pint size jars 10 minutes).
• Remove canner lid and wait 5 minutes before removing jars to a the counter lined with a thick kitchen towel. As the jars cool the lids will pop and seal.
• When completely cool make sure lids are pressed down in the middle and sealed. If the lids are not sealed then reprocess again.
• Pickles are ready to eat about one week after canning. Store jars in a your pantry for up to 12 months.

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.

GRANDMA'S DO-OVER PICKLES (AKA SWEET DILL PICKLES)

Steps:

• Drain all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear.
• Pour juice over pickles, put lid on & let the pickles set for a while, the lid should "pop" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid.
• After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.

GRANDMA'S DILL PICKLES

Steps:

• Wash cucumbers using cloth and cold water.
• Drain, Place in large crock or pot.
• Mix 1 1/2 cups salt and 32 cups water to make 5% brine. If you need to, mix more in same proportions to cover cucumbers.
• Poor brine over cucumbers and let stand 24hrs, then drain.
• Wash and sterilize jars and lids. Keep jars in boiling hot water untill ready to use. Keep lids with seals in simmering (NOT BOILING)water untill ready to use.
• Combine Vinegar, 3/4 cups salt, sugar, and 9 cups water.
• Tie mixed pickeling spices in cheese cloth and add to vinegar, sugar, salt and water.
• Heat to boiling then discard cheese cloth.
• Pack cucumbers in clean HOT jars.
• Add 2 teaspoons mustard seed, alum, 1-2 garlic cloves, 3 heads dill or 1 tabelspoon dill seed to each jar.
• Cover with boiling water, filling jars 1/2" from top.
• Put seals and lids on, process in a canner. If you don't have a canner, you can cover the jars with BOILING water and place in your oven at 200F for about 20 minutes. The jars and liquid need to be hot in order for it to seal.