Dill Pickle With Grape Leaves Recipes

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CRISPY DILL PICKLE RECIPE



Crispy Dill Pickle Recipe image

Provided by oldworldgardenfarms

Number Of Ingredients 8

6 lbs. pickling cucumbers (approximately 3-4 cucumbers per jar)
3 cups white vinegar
3 cups water
4 Tbsp. pickling salt
7 garlic cloves (peeled)
7 tsp. dill seeds
3 1/2 tsp. whole black peppercorns
4 large (fresh grape leaves)

Steps:

  • Prepare jars - wash or sterilize them in the dishwasher - keeping them hot.
  • Start water bath now - you want it close to the boiling point by the time you are ready to add your jars.
  • Wash cucumbers - making sure to scrub the skin thoroughly.
  • Cut off each end of the cucumber, and slice, dice or spear as desired.
  • In a medium sauce pan, over medium high heat, bring vinegar, water and salt to a boil.
  • In each jar, add 1 garlic clove, 1 teaspoon of dill seed, and 1/2 teaspoon of peppercorns to the bottom.
  • Pack cucumbers tightly into each jar.
  • Pour hot brine over cucumbers, leaving 1/4 inch head space at the top of each jar.
  • Run a plastic utensil on the inside of the jar to release any air bubbles.
  • Add 1/2 of a grape leaf on top of the cucumbers.
  • Wipe top of jar with a clean damp cloth, add hot lid and band.
  • Place in hot water bath and process for 10 minutes at a rolling boil. (Adjust time based on altitude as required)
  • Remove jars with a jar lifter and place on a thick towel and let cool at room temperature for 24 hours.

Nutrition Facts : Calories 30 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, Sodium 91 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

YUMMY REFRIGERATOR DILL PICKLES



Yummy Refrigerator Dill Pickles image

Make and share this Yummy Refrigerator Dill Pickles recipe from Food.com.

Provided by yogabead

Categories     Potluck

Time 25m

Yield 2-3 jars

Number Of Ingredients 8

pickling cucumber
4 -9 cloves garlic, 2 to 3 per jar
2 grape leaves (optional)
1 head dill
2 quarts water
1 cup vinegar
1/3 cup salt
1/4 cup sugar

Steps:

  • Use large canning jar.
  • Place 2-3 cloves garlic, grape leaves (optional), and a couple sprigs of dill on the bottom of each jar.
  • Boil together 2 quarts water, vinegar, salt, and sugar.
  • Stir, turn off and let cool.
  • Pack jars with cucumbers and pour cooled solution to completely cover cucumbers.
  • Refrigerate and ready in 3-4 days.

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