Spicy Refrigerator Dill Pickles

Spicy Refrigerator Dill Pickles

NGREDIENTS

* 12 3 to 4 inch long pickling cucumbers
* 2 cups water
* 1 3/4 cups white vinegar
* 1 1/2 cups chopped fresh dill weed
* 1/2 cup white sugar
* 8 cloves garlic, chopped
* 1 1/2 tablespoons coarse salt
* 1 tablespoon pickling spice
* 1 1/2 teaspoons dill seed
* 1/2 teaspoon red pepper flakes, or to taste
* 4 sprigs fresh dill weed

DIRECTIONS

1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month. The dill pickle recipe spicy is ready !

CRISP SWEET DILL PICKLES

CRISP SWEET DILL PICKLES
INGREDIENTS

• 1 (48 oz.) jar banquet dill pickles
• 1/4 c. water
• 3 c. sugar
• 3/4 c. apple cider vinegar
• 1 tbsp. pickling spice (tied in double cheesecloth bag)

INSTRUCTIONS
Drain, wash; cut pickles into approximately 1 inch cubes or slices and return to jar. Bring to boil water, vinegar, sugar and spices. Immediately pour hot liquid mixture over pickles and seal. Ready to eat after about a week. The pickles taste best when served ice cold. Enjoy !
quick-dill-pickles.

CRISP KOSHER DILL PICKLES

CRISP KOSHER DILL PICKLES RECIPES
INGREDIENTS

• 1 c. canning salt
• 1 qt. dark vinegar
• 3 qt. water
• Garlic
• Dill
• 1 jar grape leaves (get at deli)

INSTRUCTIONS
Boil canning salt, vinegar, and water. In large jars put 3 to 4 garlic pieces, 1 to 2 sprigs of dill and 1 grape leaf (1/2 on bottom, 1/2 on top). Scrub pickles and pack in quart jars. Pour hot mixture over, seal tight. Air cool for 24 hours, 2 1/2 to 3 months before ready to eat. The dill pickle recipe of Kosher is ready...
crisp-sweet-dill-pickles.

FOREVER CRISP DILL PICKLES

FOREVER CRISP DILL PICKLES

INGREDIENTS

• Cucumbers
• Cloves of garlic
• Sprigs of dill
• 2 qts. of water
• 1 qt. of water
• 1/2 c. salt

INSTRUCTIONS
Soak freshly picked cucumbers in a tub of ice water overnight. Wipe the pickles dry. Pack sterilized jars with several sprigs of dill, one clove of garlic at the top and bottom and the cucumbers.
Boil the 2 quarts of water, vinegar and salt. Pour the boiling brine over the cucumbers and seal. Wait for
about 3 weeks before using. The dill pickle is ready...
crisp-kosher-dill-pickles.

Fresh-Packed Dill Pickles

Fresh-Packed Dill Pickles Recipes

INGREDIENTS

• 10-14 whole pickling cucumbers, approximately 2 inches, scrubbed
• 3 sprigs dill
• 2 cloves garlic
• ½ cup fresh lemon juice
• Cold water

INSTRUCTIONS
1. Pack sterilized jar with the cucumbers, dill and garlic, alternating layers, leaving ¼ inch headspace.
2. Pour lemon juice over cucumbers and fill jar with cold water.
3. Seal and refrigerate. These will keep at least 6 weeks.
A great dill pickle recipes...
forever-crisp-dill-pickles.

Spicy Frozen Cucumbers

Spicy Frozen Pickle Cucumbers Recipe

INGREDIENTS

• 4 cups sliced pickling cucumbers, 3-4 inches long (about 12-14)
• 2 large onions
• 1 tablespoon salt
• 1 cup sugar
• ½ cup cider vinegar
• ½ teaspoon ground turmeric
• 1 tablespoon whole white mustard seeds

INSTRUCTIONS
1. Wash and thinly slice the cucumbers, unpeeled. Peel the onions and slice thin.
Combine the cucumbers, onions, and salt in a glass or ceramic bowl. Let them stand 2-4 hours to extract the moisture.
2. Rinse and drain the vegetables well, blotting them with paper towels to absorb all the moisture.
3. Combine the remaining ingredients and mix well until the sugar dissolves completely, about 10 minutes.
4. Pour the cucumber mixture into clean freezer containers, leaving 1 inch of headspace for expansion. Cap and seal. These will keep up to 1 year in the freezer.
5. To use, thaw about 4 hours in the refrigerator. The dill pickle recipe is ready to serve chilled. Nice !
fresh-packed-dill-pickles.

Arthur Dill Pickle

Arthur Dill Pickle Recipes

INGREDIENTS

• 4 quarts (scant 4l) water
• 6 tablespoons coarse white salt (kosher, if available)
• 18-20 Kirby cucumbers, scrubbed
• 8 cloves garlic, unpeeled and lightly-crushed
• 2 tablespoons pickling spice (see links below)
• 6 bay leaves
• 1 large bunch of dill, preferably going to seed, washed

INSTRUCTIONS
1. In a large pot, heat 1 qt (1l) water with the salt until the salt is dissolved. Add the remaining water.
2. Prepare three 1 quart (liter) wide jars by running them through the dishwasher or filling them with boiling water, then dumping it out.
3. Pack the cucumbers vertically into the jars, making sure they're tightly-packed. As you fill the jars, divide the garlic, spices, bay leaves, and dill amongst them.
4. Fill the jars with brine so that the cucumbers are completely covered. Cover the jars with cheesecloth, secured with rubber bands, or loosely with the lids. Store in a cool, dark place for 3 days.
5. After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they'll become. Once the pickles are to your liking, refrigerate them.
...the dill pickle recipe is ready ....
spicy-frozen-cucumbers.