CAKE STAND BOXES RECIPES

BEST EVER DILL PICKLES | BETTER HOMES & GARDENS

Best Ever Dill Pickles | Better Homes & Gardens image

Use this easy dill pickle recipe to transform ordinary cucumbers into the star of your sandwich. In just four steps, you'll have canned dill pickles in pint jars. We have variations to change up the flavor (including refrigerator dill pickles), too! Choose pickling cucumbers that are firm and bright-colored with no soft spots.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 pints

Number Of Ingredients 6

Ingredients

3 - 3?¼ pound small pickling cucumbers
4 cups water
4 cups white vinegar
½ cup sugar
? cup pickling salt
6 tablespoons dillseeds

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 25 calories, CarbohydrateContent 5 g, SodiumContent 859 mg, SugarContent 4 g

QUICK PICKLES RECIPE | RACHAEL RAY | FOOD NETWORK

Quick Pickles Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories side-dish

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup white vinegar, eyeball it
2 rounded teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle

Steps:

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

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