Dill Pickle Recipes
Home pickling
Collection by Abigal Gordon
Pickle Recipes - Home Pickling
Basic Dill Pickles
4 lbs. Small Cucumbers
4 quarts Water
1 quart Vinegar
Dill Weed
Garlic Cloves
Alum
1 cup Salt
Let water, vinegar and salt come to a boil, then set
aside
Put dill and 1 clove garlic in the bottom of a mason jar.
Prick the cucumbers shallowly with a fork before putting them in
the jar.
Put 1 tsp. alum in each quart. Fill jar with the brine
which you put aside..
Seal tight and let stand until the brine is
clear before using.
Deli-Style Half DillsThese Delicatessen-style dill pickles are notsubjected to any kind of heat treatment.
1/2 bushel small pickling cucumbers
1/2 bunch dill
3 gallons water
2 cups pickling salt
5 garlic cloves, sliced
3/4 cup mixed pickling spices
Wash the cucumbers, Remove the blossom ends.
Place cucumbers in large crocks and Distribute the dill heads evenly.
Make a brine of the remaining items and add to the cucumbers.
Cover with a heavy plate and weigh it down . Store at moderate room
temperature (70 to 75 degrees Fahrenheit).
If scum forms, remove it daily. Pickles may be eaten after third day but
well done pickles need a 1-week fermentation.
After 1 week, pack the pickles into clean jars and refrigerate to halt
fermentation.
THESE PICKLES MUST BE KEPT REFRIGERATED.
Quick Fresh-Pack Dill Pickles
8 lbs of pickling cucumbers
Water
l-l/4 cups pickling salt
l-l/2 qts vinegar
l/4 cup sugar
2 tbsp mixed pickling spices
4 tbsp whole mustard seed
20 head of fresh dill
Wash
cucumbers. Cut l/l6-inch slice off blossom end and discard, but leave
l/4-inch of stem attached.
Dissolve 3/4 cup salt in 2 gallons water.
Pour over cucumbers and let stand l2 hours.
Drain. Combine vinegar, l/2 cup salt, sugar and 2 quarts water.
Add mixed pickling spices
Fill jars with cucumbers. Add l tsp mustard seed and l-l/2 heads fresh
dill per pint.
Cover with boiling pickling solution, leaving l/2-inch headspace.
Adjust lids and process pints 10 minutes and quarts 15 minutes
in boiling water canner.
Kosher Dills
1/2 cup kosher salt
1 cup boiling water
2 pounds small cucumbers, washed & quartered
5 cloves garlic, peeled & smashed
1 large bunch dill OR 2 tablespoons dried dill
and 1 teaspoon dill seeds
In a large bowl combine the salt and boiling water
stir to dissolve the salt.
Add a handful of ice cubes to cool down the mixture,
then add all remaining ingredients. Add cold water to cover.
Use a plate slightly smaller than the diameter of the bowl
and a small weight to hold the cucumbers under the water.
Keep at room temperature.
Begin sampling the cucumbers after 2 hours if they are quartered,
4 hours if they are halved.
In either case, it will probably take up to 48 hours
for them to taste "pickly" When they are, refrigerate them, still in the
brine.
The pickles will continue to ferment as they sit.
More quickly at room temperature, slower in the refrigerator.
Hot Dill Pickles1 gallon Cucumbers
1 1/2 tb Mustard Seeds
1 1/2 ts Alum
1 small white Onion
2 cloves garlic
3 Hot peppers
1 Dill head
1 qt Vinegar
3 qt Water
1 cup Salt
Put cucumbers, mustard seed, Alum, onion, garlic,
and the hot peppers into jars.
Bring
Vinegar, Water & salt to a boil together and then pour into
previously prepared jars.
Seal.
Approximately 1 month wait before use.
2 inch whole cucumbers
1 tsp dill seed per pint
2 fresh dill heads per pint
3 cloves per pint
1/2 tsp red pepper flakes per pint
5 cups water
5 cups vinegar
1/2 cup pickling salt
Place dill, garlic and red pepper flakes into jars.
Pack cucumbers into jars until nice and snug.
Pour boiling vinegar mixture over top and process for
10 minutes in boiling water bath.
Allow to sit for 2 weeks for flavor to fully develop.
Garlic Pickled Chile Peppers1 lb Cayenne peppers 2 tablespoons salt 1/4 teaspoon allspice 1/4 teaspoon celery seeds 1/2 teaspoon Mustard Seeds 3 cloves of garlic cut in halves 1 1/2 pints vinegar 1 tablespoon granulated sugar 8 peppercorns
Making Pickled Peppers at Home Col. State University
Wash the peppers and place into hot sterilized jars.
Mix the allspice with the celery and mustard seeds.
Pack into the jars.
Add the garlic. Place the vinegar, sugar and peppercorns into pan and
bring to the boil.
Pour over the peppers and seal the jars.