Grandmas Dill Pickles Taste Of Home Recipes

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GRANDMA'S DILL PICKLES



Grandma's Dill Pickles image

This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Time 1h5m

Yield 9 quarts.

Number Of Ingredients 7

11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies

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.

Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

GRANDMA'S DILL PICKLES (TASTE OF HOME RECIPE)



Grandma's Dill Pickles (Taste of Home Recipe) image

These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. They are already great and have only sat for 2 weeks in the brine! My family is requesting I make as many as possible!

Provided by Jilly in Michigan

Categories     Very Low Carbs

Time 2h

Yield 9 quarts

Number Of Ingredients 7

11 cups water
5 cups white vinegar
1 cup canning salt
12 lbs pickling cucumbers, halved lengthwise
9 heads fresh dill
18 garlic cloves
18 small dried hot chili peppers (optional)

Steps:

  • In a dutch oven bring water, vinegar and salt to a boil; boil for 10 minutes.
  • Pack cucumbers into quart jars within 1/2 inch of top.
  • Place one dill head, two garlic cloves and two peppers in each jar.
  • Ladle boiling liquid over cucumbers, leaving 1/4 inch head space.
  • Place lids and screw on bands fingertip tight.
  • Process for 10 minutes in a boiling water bath.

Nutrition Facts : Calories 127.7, Fat 0.7, SaturatedFat 0.2, Sodium 12603.4, Carbohydrate 25.2, Fiber 3.2, Sugar 10.7, Protein 4.3

GRANDMA'S DILL PICKLES



Grandma's Dill Pickles image

Make and share this Grandma's Dill Pickles recipe from Food.com.

Provided by Surrealdream

Categories     < 4 Hours

Time 2h25m

Yield 7 quarts, 7 serving(s)

Number Of Ingredients 12

17 -18 lbs pickling cucumbers (3-5-inch Long)
1 1/2 cups pickling salt
32 cups water
6 cups vinegar
3/4 cup pickling salt
1/4 cup sugar
9 cups water
2 tablespoons whole mixed pickling spices
2 tablespoons alum
14 teaspoons mustard seeds
17 garlic cloves
21 heads fresh dill

Steps:

  • Wash cucumbers using cloth and cold water.
  • Drain, Place in large crock or pot.
  • Mix 1 1/2 cups salt and 32 cups water to make 5% brine. If you need to, mix more in same proportions to cover cucumbers.
  • Poor brine over cucumbers and let stand 24hrs, then drain.
  • Wash and sterilize jars and lids. Keep jars in boiling hot water untill ready to use. Keep lids with seals in simmering (NOT BOILING)water untill ready to use.
  • Combine Vinegar, 3/4 cups salt, sugar, and 9 cups water.
  • Tie mixed pickeling spices in cheese cloth and add to vinegar, sugar, salt and water.
  • Heat to boiling then discard cheese cloth.
  • Pack cucumbers in clean HOT jars.
  • Add 2 teaspoons mustard seed, alum, 1-2 garlic cloves, 3 heads dill or 1 tabelspoon dill seed to each jar.
  • Cover with boiling water, filling jars 1/2" from top.
  • Put seals and lids on, process in a canner. If you don't have a canner, you can cover the jars with BOILING water and place in your oven at 200F for about 20 minutes. The jars and liquid need to be hot in order for it to seal.

Nutrition Facts : Calories 261.2, Fat 2.7, SaturatedFat 0.5, Sodium 36447.1, Carbohydrate 50.8, Fiber 6.2, Sugar 26, Protein 8.7

GRANDMA'S DILL PICKLES



Grandma's Dill Pickles image

My Grandmother & Mother made these for many years. Recipe that was passed down. Very Yummy!!

Provided by Jean Fisher @Fairy62

Categories     Other Side Dishes

Number Of Ingredients 8

11 small cucumbers (pickling size)
1/8 teaspoon(s) powdered alum
1 small garlic clove
2 medium dill heads (fresh)
1 small hot red pepper
1 quart(s) apple cider vinegar
2 quart(s) water
1 cup(s) salt

Steps:

  • Wash cucumbers. Use large bowl or crock. Put cold tap water in bowl with cucumbers. Soak overnight.
  • Use quart jars. In each jar put 1/8 teaspoon alum, garlic clove, red pepper & heads of dill. Insert cucumbers.
  • Heat vinegar, water & salt. Heat to boiling & fill jars.
  • Use canning method for sealing jars. If just doing a small batch, just store in the refrigerator. Also pepper flakes can be used instead of red peppers.

GRANDMA BROWNS DILL PICKLES BY FREDA



Grandma Browns Dill Pickles By Freda image

Summertime delight, HOME MADE PICKLES. This recipe is My Late Grandmothers recipe. (Grandma Alvina Brown) They Never Fail. They are very Easy to make. These can be made jar by Jar.

Provided by FREDA GABLE

Categories     Other Sauces

Time 35m

Number Of Ingredients 7

PICKLING BRINE; BOIL 1ST (3) INGREDIENTS, FOR 15 MINUTES
13 Cups water
1 Cup scant cup of coarse pickling salt
6 Cups white 5% vinegar
3 doz or more small pickling cukes( depends on size)
springs of dill
3-4 cloves garlic cloves (optional)

Steps:

  • 1. Have Sterilized Jars and Lids ready to fill. TIP: Your Hot Dishwasher Works to Sterilize jars. Place Cukes in jars to full with Crushed Dill. (OPTIONAL) you can add cloves of garlic to each jar. about 3-4 cloves per Qt jar.
  • 2. Pour "HOT BRINE" over Cukes in Jars. Add 1 Tbs Sugar to each Qt Jar. Place Lid and rings on Jars tighten to Seal. Place in boiling water bath. Let set til cold. these are Crunchy, TIP: EXTRA Crispy, add 1/2 tsp allum to each jar. HINT: READY TO EAT IN (1) WEEK.

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