Author Topic: Garlic Dills (Read 5909 times)

Twispriver · « **on:** July 27, 2018, 05:48:07 PM »

I got out early and picked the first of the pickling cukes this morning and got them pickled up - Now that they have started I'll have to do a batch every three days or so. I like to get them picked and pickled in the same hour so small batches work good for me and since I grow everything in the jar except the vinegar and salt I don't have much into them so I can make a lot and share them. They're pretty popular as Christmas gifts.

Fl0und3rz · « **Reply #1 on:** July 27, 2018, 06:19:12 PM »

Nice! Tagging for recipe reveal if it is not a family secret.

getreal711 · « **Reply #2 on:** July 27, 2018, 06:20:15 PM »

Looking good. I used to use the whole peppers but found red pepper flakes give a more even heat. I still have to buy my dill since mine didn't grow real well this year.

Twispriver · « **Reply #3 on:** July 27, 2018, 06:35:02 PM »

The recipe couldn't be simpler - the brine is 3 quarts of water and 1 quart of white vinegar with up to 1 cup of canning salt (I use a little less) - In the jar I put dill, garlic and a dried Thai pepper but you can experiment with whatever you want - some add grape leaves, peppercorns etc..
I heat the jars to 180 in the oven before I start and once you have the jars stuffed pour the boiling brine over the top, wipe the rim and place the lid and band - some people process the jars for 10 minutes in a boiling water bath but I don't - put the filled jars in a cool place and let them seal - let them sit for a minimum of six weeks to cure

rasbo · « **Reply #4 on:** July 27, 2018, 06:58:46 PM »

They look tasty,

tracksoup · « **Reply #5 on:** July 27, 2018, 07:00:48 PM »

Awesome!
How does one get on your Christmas gift list?

elkaholic123 · « **Reply #6 on:** July 27, 2018, 07:05:28 PM »

I am from Granite falls so in 6 weeks if you need someone to check to see if they are as delicious as they look I’m your man... I used to put up pickles but have not done any in a while.

Igor · « **Reply #7 on:** July 27, 2018, 07:09:54 PM »

Those are some great looking pickles. Very cool that you grow all of the ingredients yourself.

I have to do whatever I run into first at the produce stand, so this year it was beans. They were picked Monday
morning in the Skagit Valley, and were Dilly Beans by late that afternoon.

danderson · « **Reply #8 on:** July 28, 2018, 08:06:50 AM »

I like the simple recipy method, going down to Yakima today for a Lateral A run.

The scout · « **Reply #9 on:** July 28, 2018, 08:15:07 AM »

Canning them the same day is the way to go. I pick em they go straight to a ice water bath while the rest of the stuff is getting prepped. Makes for a nice crisp product

jennabug · « **Reply #10 on:** July 28, 2018, 08:25:43 AM »

looks great!

Igor · « **Reply #11 on:** August 03, 2018, 12:08:54 PM »

If you would like to try something different, when all of the pickles are gone, retain the liquid and spices in the jar. Boil about a dozen eggs. Peel the eggs and put them in the vinegar solution in the jar. Put them in the refrigerator for 4-5 days, and they are ready to eat !!!

Evil_EdwardO · « **Reply #12 on:** September 06, 2018, 08:14:15 AM »

Quote from: Twispriver on July 27, 2018, 06:35:02 PM

The recipe couldn't be simpler - the brine is 3 quarts of water and 1 quart of white vinegar with up to 1 cup of canning salt (I use a little less) - In the jar I put dill, garlic and a dried Thai pepper but you can experiment with whatever you want - some add grape leaves, peppercorns etc..
I heat the jars to 180 in the oven before I start and once you have the jars stuffed pour the boiling brine over the top, wipe the rim and place the lid and band - some people process the jars for 10 minutes in a boiling water bath but I don't - put the filled jars in a cool place and let them seal - let them sit for a minimum of six weeks to cure

Didn't realize how easy this is. I just tried this but used peppercorns instead (since the store was out of thai chiles). I just opened the first jar last night and they turned out awesome

. Thanks!!

lokidog · « **Reply #13 on:** September 16, 2018, 09:59:55 PM »

Quote from: Igor on August 03, 2018, 12:08:54 PM

If you would like to try something different, when all of the pickles are gone, retain the liquid and spices in the jar. Boil about a dozen eggs. Peel the eggs and put them in the vinegar solution in the jar. Put them in the refrigerator for 4-5 days, and they are ready to eat !!!

I do this as well.

I canned 28 quarts of dill beans this year. Another really tasty dill item is Brussel Sprouts, delicious. I do 50/50 white vinegar and water. I add a little less than 1 T sea salt, 1 t. crushed garlic, 1 T pickling spices and 4-5 dill florets to each quart jar for all of my pickling. I water bath can them.

I did some cukes last year, but come to think of it, don't remember trying any of them yet....

Igor · « **Reply #14 on:** August 20, 2020, 03:04:35 PM »

It's that time again......just got done with 12 quarts of Dilly Beans......next up is pickled asparagus.

Twispriver · « **Reply #15 on:** August 21, 2020, 09:55:57 AM »

I'm done for the season (I think) the count is 78 quarts of cukes and 30 quarts of pickled beans

Jason · « **Reply #16 on:** August 21, 2020, 10:16:35 AM »

The wife and I did 12 pints of Garlic dills last weekend and hopefully have enough to pick this weekend for another 12-16 pints. My cucumbers didn't produce much this year.

b0bbyg · « **Reply #17 on:** August 21, 2020, 11:13:26 AM »

Quote from: Igor on August 20, 2020, 03:04:35 PM

It's that time again......just got done with 12 quarts of Dilly Beans......next up is pickled asparagus.

Talking with the neighbor and they mentioned dilly beans the other day, think we might try that later this year if we have enough beans.
I think we are at 10-12 pints of Cukes this year. Some from a recipe I found online and some from advice I got from Twisp

. I need to get back out there and pick again as I know there are more that need processed.

Jason · « **Reply #18 on:** August 23, 2020, 09:05:48 PM »

Canned 18 pint-1/2 and 40 pints of dill pickles today. Unfortunately this first 18 pints I forgot to add the pickling salt.

Fl0und3rz · « **Reply #19 on:** August 24, 2020, 02:48:48 PM »

Quote from: Twispriver on August 21, 2020, 09:55:57 AM

I'm done for the season (I think) the count is 78 quarts of cukes and 30 quarts of pickled beans

Nice.

Tenkara · « **Reply #20 on:** August 26, 2020, 04:47:42 PM »

Is there any type of prep on cucumbers, or do you just rinse and go for it? Never tried this yet but going to give it a shot this weekend.

Badhabit · « **Reply #21 on:** August 26, 2020, 04:55:47 PM »

I did some the other day and used Mrs. Wages recipe packet from Wal mart. Turned out pretty good.

Twispriver · « **Reply #22 on:** August 26, 2020, 05:17:12 PM »

Just wash them and remove any stems and or blossoms.
I think the most important thing for the cucumbers is to keep them as cold and fresh as possible. I grow my own so I like to pick them early in the morning, before the sun is on them, wash them and get them pickled an hour or so after picking. If I can't do that they go right into an ice water bath in an ice chest. You can keep a cucumber fresh and crunchy for a while but you can't resurrect one that's soft and wilted.

BD1 · « **Reply #23 on:** August 26, 2020, 07:28:48 PM »

Amen to that

Fl0und3rz · « **Reply #24 on:** August 26, 2020, 10:58:50 PM »

Thanks for the tips. I have yet to make a good pickle, other than beets.

Tenkara · « **Reply #25 on:** August 27, 2020, 09:19:14 AM »

Quote from: Twispriver on August 26, 2020, 05:17:12 PM

Just wash them and remove any stems and or blossoms.
I think the most important thing for the cucumbers is to keep them as cold and fresh as possible. I grow my own so I like to pick them early in the morning, before the sun is on them, wash them and get them pickled an hour or so after picking. If I can't do that they go right into an ice water bath in an ice chest. You can keep a cucumber fresh and crunchy for a while but you can't resurrect one that's soft and wilted.

Thanks.

AL WORRELLS KID · « **Reply #26 on:** September 07, 2020, 12:26:36 AM »

We prefer our Dill's on the Sweet Side.

Now back in the 1960's "Nalley Valley" in Tacoma had rows of Huge (Open) Oak Pickle Tanks. As Kids we always enjoyed watching the Rows of Seagulls, Sitting along (and into) the tops of the Pickle Tanks.

Those Pickles still have that special flavor that can't be matched!

Doug

News:

Advertisement

Author Topic: Garlic Dills (Read 5909 times)

Advertisement

Quick Links

Recent Topics