HOT GARLIC DILL PICKLES RECIPE RECIPES

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GRANDMA'S DILL PICKLES RECIPE: HOW TO MAKE IT



Grandma's Dill Pickles Recipe: How to Make It image

This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 50 minutes

Cook Time 15 minutes

Yield 9 quarts.

Number Of Ingredients 7

11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies

Steps:

  • 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 one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 4 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 727mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.

HOW TO MAKE DILL PICKLES | BLUE RIBBON DILL PICKLES RECIPE ...



How to Make Dill Pickles | Blue Ribbon Dill Pickles Recipe ... image

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 pickle recipes because THIS ONE is the best. Several years ago, it occurred to me to enter my pickles in the County Fair. So I did. Since I'm superintendent over in the Junior Foods & Nutrition Department, I don't get to watch the Open Class judging. So later in the day (after judging in both classes was over), I went to see how my pickles (and other canned goods) fared [pun intended!]. I couldn't find my jar of pickles. They weren't on any of the shelves, neither were they in with the "disqualified" items. Hmmm. Then I spied them! Not only did they have a big blue ribbon on them, but they also received Best of Show AND the canning award! What a thrill!!! There's nothing like winning at the fair--amongst all those good cooks--to feel validated as a successful home-canner. NOTE: I did NOT list an amount for the cucumbers since I've never measured how many pounds I use--sorry! SERVING SIZE is the number of ounces in a quart jar--to facilitate nutritional information.

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 7 quart jars, 32 serving(s)

Number Of Ingredients 7

7 wide-mouth quart jars, lids & rings
fresh dill, heads & several inches of stems shaken free of bugs
cucumber, washed, scrubbed
1 garlic clove (or more)
8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt

Steps:

  • GET ALL OF THIS GOING BEFORE FILLING THE JARS.
  • Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
  • Fill canning kettle half-full with hottest tap water; set on burner over high heat.
  • In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
  • In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
  • FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
  • Once jars are loaded, pour in the brine leaving half-inch head space in each jar.
  • Add lid and ring to each jar, tightening evenly.
  • Place jars into canner with water JUST to the necks of the jars.
  • Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).
  • Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.
  • Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
  • NOTES: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer, if you have uniform sizes (and this impresses the judges too!). And makes for easier packing, too.

Nutrition Facts : Calories 3.7, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1771.1, CarbohydrateContent 0.2, FiberContent 0, SugarContent 0.1, ProteinContent 0

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