Jims Easy Dill Pickles Recipes

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.

EASY DILL PICKLES

Steps:

• Scrub the cucumbers well and soak in cold water overnight or for several (4-5) hours.
• Slice cucumbers lengthwise into quarters.
• Sterilize 9 quart jars, rings, and caps.
• Bring water, vinegar, and salt to a boil.
• Boil 10 minutes.
• Pack cucumbers into jars within 1/2" of top.
• Place 2 cloves of garlic, 1 dill head, and 2 red peppers into each jar.
• Cover with boiling brine and seal.
• Process for 10 minutes.

DILL PICKLED CUCUMBERS

Steps:

• Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
• Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

JIM'S EASY DILL PICKLES

Steps:

• Wash cucumbers, rinse and leave soaking in very cold water.
• Sterilize 3 jars and rings by boiling for 10 minutes. (optional).
• Add 1/3 of dill stems, halved garlic, peppercorns, red pepper, and bay leaves to each jar. Pack pickles into jar until full.
• Combine vinegar, water, and salt. Bring to a boil.
• Pour brine into the jars until 1/8 inch from top. Seal the jars.
• Let stand at room temperature for 1 day, then check jars for complete sealing. Refrigerate jars for 9 more days, or 10 days total. Keep refrigerated.