Dads Garlic Dill Pickles Recipes

DILLED GARLIC

Steps:

• Fill sterile containers with garlic, chopped fresh dill and cayenne pepper to within an inch of the top.
• Mix the distilled white vinegar and salt in a medium saucepan. Bring to a boil.
• Pour the hot distilled white vinegar and salt mixture into the containers with the garlic mixture. Fill to approximately 1/4 inch from the top. Seal and store in the refrigerator.

DAD'S GARLIC DILL PICKLES

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.

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.

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.

CANNING DILL PICKLES

Steps:

• Wash and lime cucumbers.
• To each quart jar add: garlic, dill seed, crushed red pepper, and the alum.
• On the stove, Boil: vinegar, water, and canning salt.
• Pour over the other ingredients.
• SEAL!
• Keep some where cool for about 6 months.
• As many quart jars as you feel, is as many servings as there will be.