Easy Dill Pickles As Little As 1 Jar At A Time Recipes
EASY DILL PICKLES
When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.
Provided by kimbearly
Categories Vegetable
Time 12h30m
Yield 12 Pints, 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 197.8, Fat 1.3, SaturatedFat 0.5, Sodium 9464.1, Carbohydrate 44.5, Fiber 6, Sugar 20.4, Protein 7.8
HOW TO MAKE PERFECTLY CRUNCHY HOMEMADE DILL PICKLES
Crunchy homemade dill pickles that stay crisp even after processing. These garlic dills are lip puckering perfection.
Provided by Laura Kennedy
Categories Snack
Time 1h30m
Number Of Ingredients 9
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.
EASY DILL PICKLES, AS LITTLE AS 1 JAR AT A TIME!
Good recipe for home gardeners. No more waiting until you have enough cucumbers to do a huge recipe! Follow amounts listed to be added to each jar. This way you can make just one jar or many jars easily.
Provided by frugalgreengirl
Categories Vegetable
Time 20m
Yield 1 Pint
Number Of Ingredients 7
Steps:
- Wash cucumbers well and cut off blossom end by about 1/4 inch. This is where the enzymes that make pickles too soft mainly is so trimming them will help the pickles stay crispy. If you cant tell which end is the blossom end its the lighter colored end.
- Prepare the cucumbers as you wish by leaving small ones whole for baby dills, cutting them in half length wise then each half in thirds or fourths length wise to make spears, slicing rounds for hamburger chips or chopping finely for dill relish.
- Start the jars by putting the leaf in the bottom first then the spices. Next add the prepared cucumbers to the neck of the jars. Add the vinegar then enough HOT water to 1/4" from the top.
- Wipe the top rim of the jar(s) clean and place a sterilized NEW lid on each jar. Screw the ring band on and tighten.
- Place in water bath canner or stock pot with hot water in it. Make sure water level is at least one inch over the tallest jar. Bring canner to a boil. Process exactly 10 minutes. Count processing time from the time the water canner STARTS to come to a full rolling boil, not the time the jars are placed in the canner.
- Remove jars when time has been reached and cool on a towel on the counter. If they seal they are good for one year, if they don't put them in the fridge and use those ones first. They are good right away but are even better when they have been in the brine for a week. ENJOY!
DILL PICKLES-(ONE JAR AT A TIME)
I liked this recipe, because I didn't have to do a whole bunch of jars at one time, I could go out and pick a few cucumbers and do one jar at a time.
Provided by CookingMonster
Categories Vegetable
Time 15m
Yield 1 quart, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place heads of dill and garlic in hot sterilized quart jar. Fill with small cucumbers to within 1 inch of top.
- Brine: Combine water, venegar and salt in saucepan.
- Bring to a boil.
- Pour over cucumbers to within 1/4 inch of top with boiling vinegar.
- Seal.
- Makes one quart.
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- Rinse the cucumbers with cold water and slice off the blossom end of the cucumber. If you are not sure which end it is, just slice off both ends of the cucumbers. Soak the cucumbers in salted ice water for 4 to 5 hours. (The water should taste salty - use about ⅓ cup of salt per 1 gallon of water.)
- Sanitize the jars and jar lids by placing a rack in a large pot filled with water. Place the jars and lids in the pot. Make sure the jars are completely submerged in the water. Bring the water to a rolling boil and then turn off the heat and cover with a lid. Keep the jars warm until ready to use. (You can also use the sanitize setting on a dishwasher. Run the cycle close to the time you are ready to use the jars.) If using, sanitize tongs and funnel this way as well.
- Rinse the soaked cucumbers with fresh cold water and dry them with a clean kitchen towel. Slice, quarter or halve the cucumbers, or leave them whole. Trim the ends so they fit in the jars leaving ¼-inch of space at the top.
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