DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
Steps:
- Combine the salt and water in a pitcher and stir until the salt has dissolved.
- Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
- Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
- Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
- The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
CANDIED DILL PICKLES
My backwoods Mississippi grandmother loves to can her own sweet pickles! Here's how she does it! My grandmother stresses that you shouldn't leave them unrefrigerated for more than four or five hours, or they may not keep. She says it's easy and very good! My grandmother rotates the can by turning it upside down every other day, then back over. Within about a week, the pickles will be sweet and delicious!
Provided by crimsontide
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT10m
Yield 32
Number Of Ingredients 3
Steps:
- Stir sugar and cider vinegar together in a large bowl until the sugar is dissolved. Add pickle slices and stir to coat. Pour into a jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 18.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 359.1 mg, Sugar 17.5 g
CLASSIC DILL PICKLES
Provided by Alison Roman
Categories Side Low Fat Vegetarian Kid-Friendly Summer Brine Healthy Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 2 quarts
Number Of Ingredients 14
Steps:
- For the brine:
- Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
- For the pickles:
- Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.
- Dividing evenly, pour hot brine (see formula, left)-using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices-into jars and cover. Let cool, then chill.
- Do Ahead
- Cucumbers can be pickled 2 months ahead. Keep chilled.
CLAUSSEN KOSHER PICKLE COPYCAT
Two weeks ago I was in the grocery store and a man was buying fresh dill. We started talking and he said he was making Claussen Clone Pickles (my favorite) I asked him to call me with the recipe and he did and this is it. His name is Joe Knutowski. He uses his old ice cream pails to pack them in instead of gallon jars. I make these alot in pickle season and they have stayed good into the spring and they are really a close copycat.
Provided by Bonnie Young
Categories Lunch/Snacks
Time 1h
Yield 1 gallon, 10 serving(s)
Number Of Ingredients 8
Steps:
- Slice cucumbers lengthwise into quarters; add to sterilized jars along with the dill.
- Boil liquids and seasonings to dissolve the salt then cool.
- Pour over pickles and let sit on counter for three days shaking or turning them occasionally,
- Refrigerate. He said they keep for a year.
- Please do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.
CANDIED DILLS
This is an easy recipe for homemade sweet pickles without the fuss. It takes a while for all the sugar to dissolve, but it's worth the wait.
Provided by G. M. Steele
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT20m
Yield 150
Number Of Ingredients 4
Steps:
- Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon.
- Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 15.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 194.4 mg, Sugar 15.3 g
HOW TO MAKE HOMEMADE SPICY DILL PICKLES
Homemade spicy dill pickles are he best.
Provided by Stephanie Manley
Categories Appetizer
Time 1h30m
Number Of Ingredients 12
Steps:
- Combine all of the dry spice ingredients in a small bowl. In a large clean crock or glass or stainless container, place half of the pickling spice and one bunch of dill. Add cucumbers, leaving at least 4 inches of space between the cucumbers and the rim of the container. In a large stainless steel saucepan, combine pickling salt, vinegar, and water.
- Bring to a boil and add salt stirring to dissolve. Remove from heat and let cool to room temperature. When the brine has cooled to room temperature pour pickling liquid over cucumbers and add remaining pickling spice, garlic, and remaining dill over the top. Place a large clean inverted plate on top of the cucumbers and weigh down with a couple of quart jars filled with water and capped. Cover with a clean towel. Let stand in a cool place the temperature should be about 70 to 75 degrees, let stand for about three weeks.
- It will take about three weeks until the cucumbers are well flavored and the fermentation is completed. You will need to check the brine daily and remove any skum that may form. During fermentation, bubbles will form. After about three weeks it will be time to put up the pickles. Prepare your canner, jars, and lids. Drain pickles reserving the brine. Strain brine through a sieve and pour brine into a large stainless steel pot and bring the brine to a boil. When a rolling boil has been achieved to reduce heat, and let simmer for 5 minutes. Pack pickles into the hot jars leaving 1/2 inch for headspace. Pour hot brine into jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if necessary, by adding hot pickling liquid. Wipe rim. Center lid on the jar. Screw band down until resistance is met, then increase to fingertip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid, wait 5 minutes, then remove jars, cool, and store.
Nutrition Facts : Calories 6 kcal, Carbohydrate 1 g, Sodium 1417 mg, ServingSize 1 serving
HOMEMADE CLAUSSEN PICKLES COPYCAT
Learn to easily make homemade Claussen pickles! This Claussen pickle recipe is a copycat of course, but it's hard to tell the difference, they are so good!
Provided by Amanda Formaro
Categories Appetizer
Time 25m
Number Of Ingredients 12
Steps:
- To make the brine, combine water and vinegar in a large pitcher. Add salt, coriander seed, mustard seed, red pepper flakes and black peppercorns. Stir until salt is dissolved. Set aside.
- Wash cucumbers in water and trim 1/8-inch off of the blossom end of each one. Slice each cucumber in half lengthwise.
- Divide the dill seed and dried garlic evenly between two clean quart sized jars. Fill jars with cucumber halves, fitting as many in as you can, they may be snug!
- Stir brine again to mix ingredients. Place a fine mesh colander over a large bowl or measuring cup. Pour brine through the colander, catching the brine solids in the colander. DO NOT discard!
- NOTE: You will not be able to fit all the water in this measuring cup or in the two jars. The goal here is to save the brine solids and use them, you will be discarding the left over vinegar and water mixture when finished.
- Once all the solids have been removed from the brine, distribute them evenly among the jars. Using the brine liquid in the measuring cup, pour into the jars until all the cucumbers are covered.
- Your brine level should cover your cucumbers and reach the bottom of the jar neck where the twisting begins. The cucumbers will also release some liquid as they brine, so don't overfill the jar. Discard any remaining brine liquid.
- Cover lightly with a lid perched on top but DO NOT close and seal. Leave on the counter (out of direct sunlight) for 1 day, then move to the refrigerator for 2-3 more days, or until the cucumbers taste like pickles throughout.
- Secure lids on jars and refrigerate for up to six months.
Nutrition Facts : ServingSize 1 pickle, Calories 20 kcal, Carbohydrate 3 g, Sodium 1647 mg, Fiber 1 g, Sugar 1 g
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.
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