Dillpickles Recipes

BLUE RIBBON DILL PICKLES

Steps:

• GET ALL OF THIS GOING BEFORE FILLING THE JARS.
• Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
• Fill canning kettle half-full with hottest tap water; set on burner over high heat.
• In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
• In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
• FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
• Once jars are loaded, pour in the brine leaving half-inch head space in each jar.
• Add lid and ring to each jar, tightening evenly.
• Place jars into canner with water JUST to the necks of the jars.
• Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).
• Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.
• Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
• NOTES: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer, if you have uniform sizes (and this impresses the judges too!). And makes for easier packing, too.

EASY DILL PICKLE RECIPE

Steps:

• Cut the ends off each cucumber and discard. Then cut each cucumber lengthwise into 4 spears. *see note for making whole pickles.
• In a large bowl, combine cucumbers, dill and garlic; set aside.
• In a large pan add the remaining ingredients. Bring to a boil stirring frequently and just until sugar is dissolved. Pour over cucumber mixture and allow it to cool completely.
• Transfer pickles and brine to a covered dish/mason jars. Refrigerate for at least 24 hours before eating.

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.

EASY DILL PICKLES

Steps:

• Wash the cucumbers and remove any stems.
• Cover with cold water and refrigerate overnight or for several hours.
• Pack the cucumbers into pint jars as tightly as possible.
• Poke in 2 springs of dill.
• Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
• Boil for 2 minutes.
• Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
• Pour the hot brine into the jars and seal.

REFRIGERATOR DILL PICKLES

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

BEST EVER DILL PICKLES

Steps:

• Thoroughly scrub cucumbers with a soft vegetable brush in plenty of cold running water. Remove stems and blossoms; slice off each blossom end. Cut cucumbers lengthwise into quarters.
• In a 4- to 5-qt. stainless steel, enameled, or nonstick pot combine water, vinegar, sugar and pickling salt. Bring to boiling, stirring to dissolve sugar.
• Pack cucumber spears loosely into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar. Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims; adjust lids and screw bands.
• Process in a boiling-water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on racks. Let stand 1 week at room temperature before serving. Makes 6 pints.

POP'S DILL PICKLES

Steps:

• Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry.
• Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.

CANNED DILL PICKLE RECIPE

Steps:

• Wash jars and lids with soap and water.
• Place jars and lids in a pot of water, bring to a boil then reduce heat, cover and simmer 10 minutes. Drain the water carefully then your jars and lids are ready to use.
• Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms of 6 Quart-sized jars. Pack cucumbers tightly into jars.
• In a medium pot, combine 8 cups water, 1/3 cup sugar, 6 Tbsp salt and 6 cups vinegar. Bring pickling juice to a boil then pour over cucumbers leaving 1/2" of space at the top. Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
• Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, to cover jars with 1-2 inches of water. Process/boil for 15 minutes.
• Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.

POLISH DILL PICKLES (OGóRKI KISZONE)

Steps:

• Gather the ingredients.
• Place mustard seeds , 1 clove garlic, and dill in a sterilized 1-quart jar. Tightly pack pickling cucumbers in jar, positioning the last one horizontally to help keep cucumbers below brine. Top with remaining garlic clove.
• Dissolve salt in bottled water.
• Fill jar with saltwater to within 1/4 inch from the top. Cover jar loosely with a sterilized cap and keep in a cool, dark place (55 F to 60 F) like the basement. The jars must not be closed too tightly because as fermentation takes place, the accumulated carbon dioxide must be able to escape. Some oozing of brine is unavoidable, so place jar on a plate or tray and store in a place where seepage won't be a problem.
• Fermentation typically takes five to six weeks. When fermentation is complete, tighten lids. If lids are tightened too early, trapped carbon dioxide will make pickles mushy; if lids are not tightened after fermentation, spoilage can occur.
• Once opened, place pickles in refrigerator, where they will last four to six months. Source: Adapted from a recipe by Marcin Filutowicz, professor of bacteriology at the University of Wisconsin at Madison.

DILL PICKLES

Steps:

• Wash cucumbers well. Slice 1/8 inch" off both stem and blossom end. Small cucumbers may be left whole. Larger cucumbers may be sliced into 1/4" rounds; or they may be quartered lengthwise into spears, making sure they are shorter than the jars.Add vinegar, water, salt, and sugar to medium saucepan. Bring to boil over high heat, stirring until salt and sugar are dissolved. Lower heat and cover until ready to use.Add to bottom of each hot, clean jar:--sprig of fresh dill (optional)--2 garlic cloves--1 teaspoon dill seed--1/2 teaspoon black peppercorns--1/4 teaspoon red chili flakes--Optional: 1/8 teaspoon pickle crisp granulesAdd cucumbers, packing them as compactly as possible without crushing them. Add dill sprig/head on top. Ladle hot vinegar mixture into jars, leaving 1/4" headspace. Place chopstick or bubble remover tool down side of jar and pull towards center to remove bubbles; refill jars with additional liquid, if necessary. Clean jar rims with wet paper towel. Add lids and screw on rings just until finger tight.For refrigerator pickles, place jars in refrigerator and allow to marinate at least 3 weeks for the best flavor. They will be good for several months.For water process canning of pickles:Process jars in boiling water canner for 10 minutes. Remove canner lid and turn off heat, leaving jars in hot water for 5 minutes. Remove jars and rest on towel, undisturbed for 12 hours. For the best flavor, allow pickles to stand for 4-6 weeks before eating.Store jars in cool, dark place. They are shelf stable for at least 1 year.

DILL PICKLES

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.

EASY GARLIC DILL PICKLES RECIPE

Steps:

• Wash and remove the spines on the pickling cucumbers. Cut into rounds or icicles if desired or leave them whole.
• Combine vinegar and water in a large stockpot and bring to a boil.
• In each quart-sized canning jar place 1 head of dill, 2 cloves of garlic, 1 tsp. of pickling spice, 1 tbs. of pickling salt.
• Pack the cucumbers into the canning jars, then cover with hot brine leaving 1/2 inch of headroom.
• Remove any air bubbles from the jars, wipe the rims clean and place the jar lids on finger tight.
• Process in a water bath canner for 15 minutes or according to your altitude.
• After canning remove the jars and place on a towel in a draft-free place to sit for 24 hours. Any jars that have not seeled in 24 hours need to be reprocessed or placed into the refrigerator.

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.

DILL PICKLES

Steps:

• To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
• Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
• Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
• Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.

HOW TO MAKE PERFECTLY CRUNCHY HOMEMADE DILL PICKLES

Steps:

• Clean and prepare cucumbers. Wash off the debris and clean your cucumbers under cool running water. Once clean, cover with cool water and leave for an hour.
• Prepare 8 quart-sized mason jars, lids, and canner for processing. Start your water bath now so it is ready when it is time to process the jars.
• Add two whole garlic cloves, a sprig or two of fresh dill, 1 tsp peppercorns to the bottom of the mason jars along with 1/4 tsp of Pickle Crisp
• Prepare the brine. Add the water, vinegar, and salt to a large pot and bring to a rolling boil.
• Remove the blossom end from the cucumbers and begin filling the jars. You can add spears, or whole cucumbers, but keep them on the thick side. Do not make your spears too small.
• Pack the mason jars tight with your cucumbers leaving at least 1-inch headspace at the top.
• Ladle, or carefully pour the boiling brine over the top of the pickle jars leaving 1/2 inch headspace.
• Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Repeat several times around the inside of the jar.
• Wipe the rims, add the lids and rings, and twist until finger tight.
• Process in a water bath for 15 minutes for quarts, 10 minutes for pints). Remove your jars from the water bath and set them aside where they will not be disturbed. Be sure to use a cutting board, trivet, or dishcloth underneath to protect your surface from the hot jars. For high altitude locations please check notes below for link with proper water bath timings.
• Leave to rest for 24 hours without disturbing.
• Check to ensure the jars sealed. They are good for up to a year in storage. If the lids did not seal, do not attempt to reseal. You can refrigerate any unsealed jars up to 4 weeks.

DILL PICKLES

Steps:

• Bring a large stockpot water to a boil. Add cucumbers, immediately remove from heat, and drain in a colander. Rinse with cold water and reserve.
• Combine pickling liquid ingredients in a medium saucepan and bring to a boil. Place cucumbers in a large container with remaining vegetables and herbs. Pour hot pickling liquid over cucumber mixture and let cool. Tap down solids until liquid rises to top. Cover with plastic wrap and let stand at room temperature 1 day. Transfer to a sealed container and refrigerate 3 days before serving. Store indefinitely.