Hot Salty Dills Recipes

QUICK, FRESH-PACK DILL PICKLES

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

MONDO'S HOT & SPICY PICKLES

Steps:

• Clean cucumbers in cold water.
• Place water, vinegar, sugar, salt in large pot.
• Place sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place in pot with the rest of ingredients.
• Bring to a boil to make a brine solution.
• Place a few peppercorns, few garlic cloves or chopped garlic, 1/8 teaspoons Alum, a couple dried whole chile peppers in each empty canning jar that is going to be used. If you desire hotter pickles, add optional 1 - 2 teaspoons crushed red pepper flakes to each jar.
• Then place pickles in jar and fill with brine solution.
• Wipe rims of jars with clean cloth, place lids and screw on bands fingertip-tight.
• Process for 8 minutes in water bath.
• Remove to cloth-protected counter and let rest undisturbed for 24 hours to cool.
• Pickles are ready to eat in about 2 weeks. Enjoy!

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.

MAKING SALT FREE DILL PICKLES

Steps:

• Scrub cucumbers clean with a veggie brush and rinse the dill in water, shake off excess water.
• Cut the dill stems to a length where they will fit into your jars
• Place vinegar, water and sugar in a saucepan of at least 2 1/2 quarts capacity, and bring to boil.
• While brine is heating,Divide all the spices into equal amounts per jar and pack jars with layers of dill, garlic, onions, red pepper flakes, mustard seeds, black peppercorns, and cucumbers.
• Layering so spices are on the bottom and top of the cucumbers.
• Add one teaspoon of mixed pickling spice to each jar and 4 grape leafs for crispiness.
• Pour boiling hot brine into jars, filling within 1/2 inch of top, and seal.
• This will yield about three quarts/jars of pickles.
• Allow the jars to cool then place into the refrigerator for 1 week to "pickle"
• The longer the time in the refrigerator the more the flavors soak in.
• The pickles should be good in the refrigerator for up to 8 weeks.

REFRIGERATED DILL PICKLES

Steps:

• Sterilize your jars by either running them through the dishwasher or simmering in boiling water for 10 minutes.
• In a large pot heat the water, vinegar, sugar and salt over medium heat and bring to a boil.
• Add the pickling spice to a piece of cheesecloth or cheesecloth bag and let simmer for in the brine for about 10 minutes. Stir occasionally with a spoon.
• Wash the cucumbers in cold water and cut the ends off. Cut the cucumbers into spears, halves or 1/2-inch rounds.
• In each jar, add 1 teaspoon mustard seed, 1/4 teaspoon celery seeds, several peeled garlic cloves and several fresh dill pieces. (or use dill seeds)
• Divide the cucumbers between the jars. They should fit rather tightly.
• Ladle the hot pickling brine over the cucumbers, covering them completely. Leave about 1/2-inch head space.
• Wipe any brine from the edges of the jars with a clean damp paper towel. Put lids with rings on the jars.
• Let the jars cool to room temperature before placing them in the refrigerator.
• For the best flavor, let marinade in the fridge for about 3 or 4 days before enjoying. They will last in the fridge for about 2 months.

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.

SPICY GARLIC DILL REFRIGERATOR PICKLES

Steps:

• Wash jars and lids in very hot water to sanitize.Cut cucumbers into desired shapes, either lengthwise into spears (about 8 spears per cucumber), or crosswise into 1/4-inch thick chips.Pack cucumbers into jars, alternating with a few sprigs of dill, and 2 chilies and 2 smashed garlic cloves per jar. Top with peppercorns, mustard seed and coriander seed (1/2 teaspoon of each per jar).Combine vinegar, water, salt and sugar in a small saucepan. Bring to a simmer over medium heat until sugar and salt are completely dissolved.Pour warm vinegar over top of cucumbers, filling jars to the very top. If necessary you can top the jars off with a bit of water to be sure the cucumbers are completely covered.Screw on lids, then place jars in the refrigerator for at least 24-48 hours before enjoying. Pickles will keep in the refrigerator for up to 2 weeks.