Moms Dill Pickles Recipes

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

Ingredients

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.

MOM'S DILL BEANS (PICKLED)

Mom's Dill Beans (Pickled) image

Make and share this Mom's Dill Beans (Pickled) recipe from Food.com.

Provided by Kat2355

Categories Lunch/Snacks

Time 21m

Yield 1 liter jar, 6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups yellow beans
1 tablespoon pickling salt
2 tablespoons vinegar
1/2 teaspoon sugar
1 sprig dill
1 clove garlic, sliced

Steps:

These directions are for one jar.
Adjust to suit the number of jars you will need for your beans.
Sterilize canning jar (s) and lids (&rubber rings, if you are using old style jars).
Trim ends off beans.
Cook in boiling water just until tender (4-8 minutes).
Drain and pour cold water over beans to chill.
Drain thoroughly then arrange in (sterilized) jar.
To each jar add salt, vinegar, sugar, dill, and garlic.
Add COLD water to fill.
Seal (screw on lids- with rings, if using old style jars).
Store jars in a pan or container (brine may bubble over).
Ready to eat in 7-10 days.
If mold develops in jar or if beans turn mushy, discard.

Nutrition Facts : Calories 17.6, Fat 0.1, Sodium 1164.2, Carbohydrate 3.8, Fiber 1.4, Sugar 1, Protein 0.8

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