Best Crisp Dill Pickle Recipe

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 water, 2 quarts vinegar and scant 1/2 cup salt for 5 minutes. Pour the boiling brine over the cucumbers and adjust 2 piece canning lids. Process in a boiling water bath for 10 minutes.

Rating: 4.8/5(26)

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Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes. Sterilize the jars

Rating: 5/5(178)
Total Time: 2 hrs 45 mins
Category: Pickles
Calories: 35 per serving
1. Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry.
2. Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.
3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.

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BEST CRISP DILL PICKLE RECIPES. Drain and pat dry. Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to ….

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Use 12 cups sliced cucumbers and 2 cups thinly sliced onions. In a large bowl gently toss the cucumbers, onions, and pickling salt. Transfer to …

Rating: 5/5(109)
Calories: 25 per serving
1. Thoroughly scrub cucumbers with a soft vegetable brush in plenty of cold running water. Remove stems and blossoms; slice off each blossom end. Cut cucumbers lengthwise into quarters.
2. In a 4- to 5-qt. stainless steel, enameled, or nonstick pot combine water, vinegar, sugar and pickling salt. Bring to boiling, stirring to dissolve sugar.
3. Pack cucumber spears loosely into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar. Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims; adjust lids and screw bands.
4. Process in a boiling-water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on racks. Let stand 1 week at room temperature before serving. Makes 6 pints.

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DILL PICKLES (CRISP!) 2 c. water. 1 c. white vinegar. 2 tbsp. canning salt. 1 bunch of dill in each quart jar. Boil first three ingredients 5 minutes. Fill quart jars with cucumbers and dill. Pour boiling brine into jars of cucumbers and let set 5 or 10 minutes. Pour liquid from these jars back into kettle and boil again 10 minutes.

Rating: 5/5(5)

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Instructions. Make the brine by combining the water, salt and vinegar in a saucepan and bringing it to a boil to dissolve the salt. Place 2 …

Estimated Reading Time: 4 mins

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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 …

Rating: 5/5(13)
Total Time: 1 hr 5 mins
Servings: 9
Calories: 4 per serving
1. In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.
2. Pack cucumbers into nine hot quart jars within 1/2 in. of top.
3. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace.
4. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture.

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Add two whole garlic cloves, a sprig or two of fresh dill, 1 tsp peppercorns to the bottom of the mason jars along with 1/4 tsp of Pickle

Reviews: 46
Category: Snack
Servings: 8
Estimated Reading Time: 7 mins
1. Clean and prepare cucumbers. Wash off the debris and clean your cucumbers under cool running water. Once clean, cover with cool water and leave for an hour.
2. Prepare 8 quart-sized mason jars, lids, and canner for processing. Start your water bath now so it is ready when it is time to process the jars.
3. Add two whole garlic cloves, a sprig or two of fresh dill, 1 tsp peppercorns to the bottom of the mason jars along with 1/4 tsp of Pickle Crisp
4. Prepare the brine. Add the water, vinegar, and salt to a large pot and bring to a rolling boil.

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A good friend gave me this recipe many years ago after I munched down nearly a quart while visiting! I threw out ALL my other dill

Rating: 5/5(95)
Total Time: 1 hr 30 mins
Category: Vegetable
Calories: 4 per serving
1. GET ALL OF THIS GOING BEFORE FILLING THE JARS.
2. Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
3. Fill canning kettle half-full with hottest tap water; set on burner over high heat.
4. In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.

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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 water, 2 …

Rating: 3.7/5(169)

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Step 1. Wash cucumbers, and cut in half lengthwise. Advertisement. Step 2. Combine garlic, salt, 3 cups water, and vinegar; bring to a boil over medium-high heat, and …

Servings: 7
Total Time: 50 mins
1. Wash cucumbers, and cut in half lengthwise.
2. Combine garlic, salt, 3 cups water, and vinegar; bring to a boil over medium-high heat, and boil 1 minute. Remove garlic, and place 4 halves into each hot jar. Pack cucumbers into jars. Add 2 dill sprigs and 4 peppercorns to each jar. Carefully pour vinegar mixture into jars, filling to 1⁄2 inch from top.Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 10 minutes; cool.

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Recipe for Crisp Dill Pickles. Ingredients (per quart jar) Fresh-picked cucumbers. 1/2 tsp of black tea. 4 tsp whole dill seeds. 2 whole garlic cloves. 1/2 tsp peppercorns. brine (see below) Directions. Sterilize your jars by placing them in your canner and filling them, and the canner, with water. Bring to a boil.

Estimated Reading Time: 8 mins

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PRINT THE RECIPE CARD. Toss cucumber spears with pickling salt in a bowl and refrigerate for 3 hours. Drain cucumbers in a strainer. Do not rinse. Pat dry with clean kitchen or paper towels. Meanwhile, set canning rack in waterbath canner, place four 1-pint jars on the rack, and add enough water to cover by 1 inch.

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3. Combine water, vinegar and salt to a pan and heat to nearly boiling. This makes the brine. The recipe says “Heat mixture just hot enough to put finger in.”. 4. Add garlic, onions, Alum or Pickle Crisp (which ever one you prefer), fresh dill, 4 peppercorns and one grapevine leaf (optional) into a jar.

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1 cup distilled white vinegar. 1 cup water. 1 tbls. pickling and canning salt. Method. Bring vinegar, water and salt to a boil in a small saucepan. Meanwhile, cut cucumbers into spears. Place all other ingredients in a quart canning jar (or divide between 2 pint canning jars). Add cucumber spears, packing jars fairly tightly.

Estimated Reading Time: 4 mins

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The best homemade pickles are refrigerator pickles because a cold cucumber stays crisp. Even though they aren’t processed, they will keep in the fridge at least a couple …

Ratings: 5
Calories: 29 per serving
Category: Side Dish
1. Heat the vinegar, kosher dalt, and sugar in a small saucepan. Bring to a boil over high heat and stir to dissolve the salt and sugar. Remove from the heat, add the water and stir. Cover the brine and place in the refrigerator until cool.
2. While the brine is chilling, prepare the cucumbers by slicing into rounds, spears, or halves. Smash the garlic cloves in half but do not mince or chop.

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Make Brine: Add your water, vinegar, pickling salt and sugar in a pan over medium-high heat. bring mixture to a boil stirring, to make sure the salt and the sugar fully dissolve. Pour the pickle brine into the prepared jars. Leave 1/2" of space at the top. Then place seals on and lightly seal hand tight.

Rating: 5/5(2)
Total Time: 13 hrs 10 mins
Category: Canning
Calories: 17 per serving

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