DILL PICKLE RECIPES

Easy Pickle Recipe

2011-09-25T18:37:00.000-07:00

Easy Pickle Recipe

Dill Pickle Recipe Ingredients for liquid in jars:

4 quarts of water
2 cups of white vinegar
1 cup of pickling salt
1 teaspoon of alum
Ingredients to add to each jar before adding the liquid
1 whole stem of dill, washed
1 teaspoon pickling spice
1 peeled clove of garlic
1 pound of 3-4 inch long cucumbers (with larger cucumbers it is better to quarter or half them lengthwise before pickling them)

Dill Pickle Recipe Instructions:

Wash cucumbers

Place 8 one quart canning jars and lids in boiling water for 10 minutes to sterilize

In a large pot over medium-high heat, combine the water, vinegar, pickling salt and alum

Bring this brine to a rapid boil

Place in each sterized jar before adding the liquid:

1 whole stem of dill
1 teaspoon of pickling spice
1 clove of garlic cut in half (2 halves per jar)
Cucumbers to fill the jar, about 1 pound per jar

Fill the jars with boiling brine up to 1/2 inch from the top of the jar and seal the jars making sure the jar rims are clean

Process sealed jars in boiling water covering 1-2 inches over the top of the jars for 15 minutes

Carefully remove the jars from the water bath and allow them to cool

Store pickles for at least 8 weeks before opening.

Refrigerate after opening.

Polish Brine-Cured Dill Pickles

2011-09-20T18:35:00.000-07:00

Polish Brine-Cured Dill Pickles

DILL PICKLE INGREDIENTS & INSTRUCTIONS

Wash and drain 4 lbs. roughly 4-inch, green pickling cucumbers. Cukes larger than 6 inches are not used. If you have cucumbers of varying size, put the large ones at bottom of jar, since they take longer to cure.

The best cucumbers to brine-cure are those picked the same day.

If yours are not, soak them in ice cold water 2-3 hrs. Wash, dry, scald with boiling water, and dry again large glass jar or crock big enough to accommodate the pickles. At bottom of container, place 3 stalks mature pickling dill (heads or seed clusters as well as stems).

Stand cucumbers in container upright. Add 3-5 cloves garlic, several small pieces of horseradish root, and several fruit leaves (cherry, black-currant or grape are best!).

Bring to boil 6 c. water and 3 T. pickling salt. When cooled slightly, pour warm solution over cucumbers. Cover with inverted plate and weight down so cucumbers are submerged. Cover with cheesecloth and that's all there is to it.

They should be fully cured in 7-10 days. You may leave them on counter until all are used up (and remove them with tongs, never with fingers!), or transfer to fridge.
Dill Pickle Recipe

Kosher Dill Pickles Recipe

2010-02-05T18:34:00.000-08:00

Kosher Dill Pickles Recipe

A great dill pickle recipe tot try ..!
DILL PICKLE 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

DILL PICKLE INSTRUCTIONS

1 large bunch of dill, preferably going to seed, washed

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....!
cucumber-spears-pickle.

CUCUMBER SPEARS PICKLE

2010-02-05T18:31:00.000-08:00

CUCUMBER SPEARS PICKLE
A great dill pickle recipe to try !
Ingredients

12 cups water
3 cups vinegar
3/4 cup pickling salt (do not substitute regular salt! You'll get dark cloudy pickles!) or 1/2 c. salt
2 cups sugar or 3/4 c. sugar
dill - several clumps of flowers and leaves
garlic cloves (optional)
sliced onions and peppers (optional)
pickling spices

INSTRUCTIONS
Sterilize your canning jars by heating them for 10 min. in a 250 F oven or by boiling (I prefer using the oven so I have more space). Put the lids in a saucepan and set aside for later.

Set the water, vinegar, salt and sugar to boil into a brine. Also set aside a saucepan full of water and set it to boiling. If you're using pickling spices you can put it into the brine in a mesh or metal container (if it isn't already in a tea bag), or you can add it directly to the pickle jars.

For extra protection from germs, cut off the "blossom end" of the cucumbers, but leave a little bit of stem on. The dill pickle recipe is ready !
ukraine dill pickle recipe

Fried Dill Pickles Recipe

2009-07-11T22:28:00.001-07:00

Fried Dill Pickles Recipe
A great dill pickle recipe to try!
INGREDIENTS

* 1 egg, beaten
* 1 cup milk
* 1 tablespoon all-purpose flour
* 1 tablespoon Worcestershire sauce
* 3/4 teaspoon salt
* 3/4 teaspoon ground black pepper
* 3 1/2 cups all-purpose flour
* 1 (32 ounce) jar sliced dill pickles, drained
* 1 quart vegetable oil for deep-frying

INSTRUCTIONS
1. In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
2. Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
3. Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.
The dill pickle recipe fried is ready !

dill-pickle-recipe.

Deep Fried Dill Pickles Recipe

2009-07-11T22:26:00.000-07:00

Deep Fried Dill Pickles Recipe
A great dill pickle recipe...try this !
INGREDIENTS

* 2 eggs
* 1 cup buttermilk
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon vinegar-based hot pepper sauce
* 3/4 teaspoon cayenne pepper
* 1/4 teaspoon seasoning salt
* 1/4 teaspoon garlic powder
* 1 cup cornmeal
* 2 1/4 cups all-purpose flour
* 1 teaspoon salt
* 3/4 teaspoon ground black pepper
* 1 (32 ounce) jar dill pickle slices
* 1 cup vegetable oil for deep frying
* salt and pepper to taste

INSTRUCTIONS

1. In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
2. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
3. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
4. Dip drained dill pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste. The dill pickle recipe is ready...

Fried-dill-pickles-recipe

Ukrainian Dill and Garlic Pickles

2009-07-11T22:24:00.002-07:00

Ukrainian Dill and Garlic Pickles

INGREDIENTS

* 5 pounds small pickling cucumbers
* 4 quarts water
* 3/4 cup kosher salt
* 1 bunch fresh dill stalks
* 2 bulbs garlic, cloves separated and peeled
* 1 tablespoon whole black peppercorns
* 1 small fresh red chile pepper, thinly sliced (optional)

INSTRUCTIONS

1. Soak cucumbers in cold water overnight.
2. Sterilize a 1 gallon glass or ceramic container. Combine the water and salt in a large pot and bring to

a boil. Prepare the cucumbers by trimming the ends and making a slit in the sides with a small sharp knife.
3. In the bottom of the sterile container, place several stalks of dill, half of the garlic cloves, about

10 peppercorns and a slice or two of red chile pepper. Arrange half of the cucumbers over the seasonings and

then repeat the layers. When the brine comes to a boil, pour over the cucumbers to cover. Place a small plate

on top of the pickles to keep them submerged. Store in a cool place.
4. Pickles will be ready in 4 to 10 days, depending on how warm it is. Once they have fermented to your liking, refrigerate until using.
The dill pickle recipe Ukrainian is ready.....
fresh-packed-dill-pickles

Spicy Refrigerator Dill Pickles

2009-07-11T22:24:00.001-07:00

Spicy Refrigerator Dill Pickles
A nice dill pickle recipe to try !
Dill Pickle INGREDIENTS

* 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

Dill Pickle Recipe Instructions

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 the dill pickle for 10 days before eating. Use within 1 month. The dill pickle recipe spicy is ready !

ukrainian-dill-and-garlic-pickles recipe

CRISP SWEET DILL PICKLES

2009-07-11T22:23:00.001-07:00

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

2009-07-11T22:22:00.000-07:00

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

2009-07-11T22:21:00.000-07:00

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

2009-03-09T21:18:00.000-07:00

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

2009-03-09T21:15:00.000-07:00

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

2009-03-09T21:12:00.000-07:00

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.

Quick Dill Pickles

2009-03-09T21:08:00.000-07:00

Quick Dill Pickles...try this dill pickle recipe..!

INGREDIENTS

8 lbs. of 3- to 5-inch pickling cucumbers
2 gallons water
1-1/4 cups canning or pickling salt
1-1/2 qarts vinegar (5 percent acidity)
1/4 cup sugar
2 quarts water
about 2 tablespoons whole mixed pickling spice
(1 tsp. per pint jar)
about 3 tablespoons whole mustard seed
(1 tsp. per pint jar)
14 heads of fresh dill
(or 1-1/2 tsp of dill seed per pint jar)

INSTRUCTIONS
1. Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4 inch of stem attached. Dissolve 3/4 cup salt in 2 gallons of water. Pour over cucumbers and let stand 12 hours. Drain.
2. Combine vinegar, 1/2 cup salt, sugar, and 2 quarts water. Add mixed pickling spices tied in a clean, white cloth. Heat to boiling.
3. Fill jars with cucumbers. Add 1 tsp. mustard seed and 1-1/2 heads fresh dill per pint. Cover with boiling pickling solution, leaving a 1/2-inch headspace. Adjust lids and process in boiling water bath, pints 15 minutes, quarts 20 minutes.
The dill pickle recipe is ready...enjoy it !

crisp-dill-pickles.

CRISP DILL PICKLES

2009-01-28T07:58:00.000-08:00

CRISP DILL PICKLES Recipe

INGREDIENTS

3 qts. water
1 qt. apple cider vinegar
1/2 c. canning salt

INSTRUCTIONS
Mix the ingredients and bring to a rolling boil. Have jars sterilized. Pack cucumbers in hot jars, add dill weed, large garlic clove and 1 jalapeno pepper. Pour hot solution over pickles, seal and turn the jars (lid down) in boiling water for about 4 minutes. Dill pickle recipe is ready !

DILL PICKLE RECIPE

2009-01-28T07:52:00.000-08:00

DILL PICKLE RECIPE

INGREDIENTS

* 8 pounds 3 to 4 inch long pickling cucumbers
* 4 cups white vinegar
* 12 cups water
* 2/3 cup pickling salt
* 16 cloves garlic, peeled and halved
* 8 sprigs fresh dill weed
* 8 heads fresh dill weed

INSTRUCTIONS

1. Wash cucumbers, and place in the sink with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine.
Seal jars, making sure you have cleaned the jar's rims of any residue.
4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. Dill pickle recipe is ready !