Dill Pickles????

[stumprat]

Anyone have any good dill pickle recipes and processes? Will swap a great dry rub recipe.

[AL WORRELLS KID]

I like easy!... So here's a couple of different Dill Pickle Recipes... and they both Taste Great! 

 Anyone here, been around long enough to remember the signature smell of Pickle's Brining that once wafted through Tacoma's "Nalley Valley Pickle Factory 
 We used to watch the Seagulls roosting on the Giant Pickle Barrels (Outside) and swore we would never eat another Nalley's Pickle. 

Easy Refrigerator Dill's

▢ 10-12 pickling cucumbers
▢  4 Cups Water
▢ 2 cups White Vinegar
▢ 2 tablespoons Kosher Salt
▢ 1 teaspoon Sugar
▢  2 Heads of Fresh Dill per Jar
▢  2 Garlic Cloves (smashed and put into each Jar)
▢ 6 peppercorns per Jar

Prepare ingredients: Thoroughly wash cucumbers. Slice cucumbers into ¼-inch thick slices or spears. Set aside. Smash garlic cloves and separate dill from thick stems. Also, sanitize mason jars by running them through the dishwasher.
Prepare brine: To make the brine, combine water, vinegar, salt, and sugar in a medium saucepan. Bring the mixture to a boil ensure the sugar and salt dissolve. Remove the pan from heat and cool to room temperature.
Make the pickles: Layer the prepared cucumbers with the fresh dill, smashed garlic, and peppercorns in the jars. Do not pack them super tight as you you'll want room for the brine. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator. The flavor is best if stored for at least one week, but they can be eaten at any time. Pickles should be good for at least 4-6 weeks after that.
(This recipe made enough for me to fill one pint and fill two quart jars.)


For those Folks who don't like Vinegar in their Dill Pickles you will love these!

[Timberstalker]

@Twispriver

[boneaddict]

Similiar recipe as AWKs, but we cooked em.  Put in water bath, bring to boil for 5 mins. Turn off let sit in water for one hour, then bake on low(275) upside down in oven for 15 minutes.  Wait 1 month before eating.

[Twispriver]

Keep your cukes fresh and cold - wash thoroughly in cold water.
Start by placing your clean jars in the oven at 200 degrees and your lids and rings in a pan of water over medium heat.
Combine one quart of white vinegar and three quarts of water with 3/4 cup canning salt and bring to a full boil.
Remove two jars at a time from the oven using tongs and as quickly as possible fill them with:
1 large head of dill or 1 teaspoon of dill seed
2 or 3 (or more) whole garlic cloves
1 dried red pepper (add another if you like them hot)
As many cukes as you can fit leaving at least an inch at the top of the jar
Pour boiling brine over the cukes filling to an inch or inch and a quarter from the top. Don't over fill.
Wipe the rim of the jar with a clean wet cloth or paper towel to remove any salt brine residue.
Place the lid and tighten band and place the jar where it can cool, contract and seal, or;
When you have finished the batch of brine place in a boiling canner for ten minutes and remove to a cooling place.

For this recipe one batch of brine will make seven quarts of pickles
I don't use the water canner method as it will soften the cukes but the pickles are not considered pasteurized unless you do.
It will take approximately six weeks for the cukes to become pickled.

If you have any questions just send me a message - I'm happy to help

[boneaddict]

I overfilled on two quarts.  I knew better but got greedy.   Paid the price, one broke and one didnt seal.   Like I said, I knew better.

[boneaddict]

@Twispriver   No sugar in your brine?    I prefer not to use it but seem to see it in most recipes

[Twispriver]

I have a few ways I make pickled vegetables - that is the recipe I use for garlic dills - another recipe I've kind of arrived at uses a 50/50 vinegar and water mix, a 1/2 cup of sugar and 3/4 cup of salt along with pickling spice and mustard seed for more of a hot and sweet pickle.

[boneaddict]

I’d prefer more dilly than sweet.   I raised a bunch of dill and garlic for the occasion. 

[Southpole]

I have a few ways I make pickled vegetables - that is the recipe I use for garlic dills - another recipe I've kind of arrived at uses a 50/50 vinegar and water mix, a 1/2 cup of sugar and 3/4 cup of salt along with pickling spice and mustard seed for more of a hot and sweet pickle.

That’s close to how I make mine as well. I’m all over the place when it comes to spices added. Mustard seed and turmeric are my go to base, dill is an occasional option for me and red pepper flakes are very complementary. I’ve noticed I get way more garlic flavor if I chop them at least 4 times and I put one grape leaf on the bottom and one at the top to help keep the pickles crispy. I keep my cucumber sizes way down, anywhere from an 1 1/2” to 2 1/2” ish and I only use pint jars. Hot boiling brine and no more than 5 minute max time in boiling water bath to get the lids sealed. Whatever you have to do to not cook your pickles is best.

[Igor]

I like easy!... So here's a couple of different Dill Pickle Recipes... and they both Taste Great! 

 Anyone here, been around long enough to remember the signature smell of Pickle's Brining that once wafted through Tacoma's "Nalley Valley Pickle Factory 
 We used to watch the Seagulls roosting on the Giant Pickle Barrels (Outside) and swore we would never eat another Nalley's Pickle. 

Easy Refrigerator Dill's

▢ 10-12 pickling cucumbers
▢  4 Cups Water
▢ 2 cups White Vinegar
▢ 2 tablespoons Kosher Salt
▢ 1 teaspoon Sugar
▢  2 Heads of Fresh Dill per Jar
▢  2 Garlic Cloves (smashed and put into each Jar)
▢ 6 peppercorns per Jar

Prepare ingredients: Thoroughly wash cucumbers. Slice cucumbers into ¼-inch thick slices or spears. Set aside. Smash garlic cloves and separate dill from thick stems. Also, sanitize mason jars by running them through the dishwasher.
Prepare brine: To make the brine, combine water, vinegar, salt, and sugar in a medium saucepan. Bring the mixture to a boil ensure the sugar and salt dissolve. Remove the pan from heat and cool to room temperature.
Make the pickles: Layer the prepared cucumbers with the fresh dill, smashed garlic, and peppercorns in the jars. Do not pack them super tight as you you'll want room for the brine. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator. The flavor is best if stored for at least one week, but they can be eaten at any time. Pickles should be good for at least 4-6 weeks after that.
(This recipe made enough for me to fill one pint and fill two quart jars.)

That's the same recipe we use.  But, we put the finished jars in a hot water bath for 10 minutes......that really helps to get a good seal.

And, this same recipe is great for green beans and asparagus.  Dilly beans are fantastic !!!

[boneaddict]

Bay leaves....we added bay leaves

[Southpole]

Bay leaves are good!

[Tenkara]

Twispriver's recipe is awesome. 

[Southpole]

If you don’t want a lot of sugar you can cut it in half to a 1/4 cup, I do that on some of my pickles depending on the style I’m making. I do believe some amount of sugar makes a big difference in flavor.