Classic Garlic Dill Pickles Recipes

CLASSIC GARLIC DILL PICKLES

Steps:

• Wash and scrub lightly with a soft brush.
• Cut a thin slice from blossom ends to help prevent softening.
• Cut wide cucumbers into quarters lengthwise and long cucumbers so they fit in jars.
• Place in ice water bath while preparing everything else or up to 8 hours.
• Fill large pot or canner with water so that jars will be covered by 1" of water.
• Check jars for cracks, wash with warm soapy water, rinse well and place in canner.
• Heat jars in canner (no need to sterilize as final processing will be longer than 10 minutes).
• In medium size pot, combine vinegar, water and pickling salt. Bring to boil and simmer five minutes until salt is dissolved.
• Remove hot jars from canner.
• Place 2 dill heads, 2 garlic cloves, 1/2 tsp mustard seeds, 1/4 tsp peppercorns and 1/8 tsp hot pepper flakes into each pint jar (double if using quart jars).
• Tightly pack cucumbers into jars to within 3/4 inch of rim.
• Add hot vinegar brine to cover cucumbers. Use a plastic utensil to remove any air bubbles and add more brine, leaving 1/2 inch headspace.
• Wipe rim with clean cloth and seal with hot sealing lid. Screw band on top and tighten finger tight.
• Process in hot water bath for 10 minutes for pint (500 mL) jars or 15 minutes for quart (1 L) jars.
• Makes 4 pint (500 mL) jars or 2 quart (1 L) jars
• Processing time from National Center for Home Food Preservation. Remember to adjust cooking times if you're at altitudes higher than 1000 ft (306 m) above sea level.

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.

CLASSIC DILL PICKLES (REFRIGERATOR)

Steps:

• Trim the ends of the cucumbers.
• Quarter each cucmber lengthwise.
• In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.
• Cover and refrigerate for 2 hours.
• Rinse the cucumbers several times and pat dry.
• In a small saucepan, add water and vingear and one tablespoon of salt.
• Bring to a boil.
• Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.
• Pack container with cucumber spears.
• Pour hot brine into container.
• Let pickles cool to room temperature, about 2 hours.
• Cover and refrigerate for one day to develop flavor.
• The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.

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 DILL PICKLES

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.