DILL SEED PICKLES RECIPES

Name: Refrigerator Kosher Dill Pickles
Prep time: 5 min
Total time: 5 min
Yield: 1 quart, 16 serving(s)
Ingredients: 1 1/2 cups water, boiled and cooled; 1 cup white vinegar, 5% acidity; 1 tablespoon kosher salt; 2 tablespoons dill seeds; 1/4 teaspoon celery seed; 1 teaspoon mustard seeds; 1 teaspoon red pepper flakes; 1 bay leaf; 2 garlic cloves, minced; 3 -6 cucumbers (depending on size)

REFRIGERATOR KOSHER DILL PICKLES RECIPE - FOOD.COM

Refrigerator Kosher Dill Pickles Recipe - Food.com image

I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 quart, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups water, boiled and cooled
1 cup white vinegar, 5% acidity
1 tablespoon kosher salt
2 tablespoons dill seeds
1/4 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon red pepper flakes
1 bay leaf
2 garlic cloves, minced
3 -6 cucumbers (depending on size)

Steps:

Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top.
Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.
Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.

Nutrition Facts : Calories 15.8, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 438.9, CarbohydrateContent 2.9, FiberContent 0.5, SugarContent 1, ProteinContent 0.6

DILL PICKLE POTATO SALAD RECIPE: HOW TO MAKE IT

Dill Pickle Potato Salad Recipe: How to Make It image

This creamy dill pickle potato salad makes a flavorful and attractive addition to a Fourth of July picnic or church supper.—Nancy Holland, Morgan Hill, California

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 12

Ingredients

3 pounds potatoes (about 8 medium)
6 hard-boiled large eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
Optional: Leaf lettuce and dill pickle slices

Steps:

Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

Nutrition Facts : Calories 415 calories, FatContent 30g fat (5g saturated fat), CholesterolContent 139mg cholesterol, SodiumContent 677mg sodium, CarbohydrateContent 30g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

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