Showing posts with label dill pickles. Show all posts
Showing posts with label dill pickles. Show all posts

8.14.2014

Dill Pickle Chunks with Garlic


Dill Chunks with garlic cloves a great way to use leftover pickling cucumbers. I use a jar of these at parties. Sometimes people do not want a whole pickle so this is the greatest way for them to taste you creation

It has been such a great idea. I noticed that many people who thought they did not want a whole pickle (Could not quite understand) grab a toothpick an try them. Also it is so nice to have a small bowl of these pickle chunks to go with just a bite of cheese.

This combo goes well with crackers and cheese. One of our BBQ's I chopped up a jar of them and everyone used it on their hamburger and hot dog's.





Ingredients

8 pounds of pickling cucumbers
48 garlic cloves 5 to 6 per jar
1/4 cup of sugar
1/2 cup of canning salt or Kosher Salt
1-2 quarts of vinegar
1 quart of water
1 tablespoon of mustard seed
3 tablespoons of pickling spices
Fresh green or dry dill (1 sprig per jar)


Combine your sugar, salt, vinegar and water in a large stainless steel pot.  Add your pickling spices to your brine in the pot and simmer for 15 minutes. I just realized with all the pictures I take and I take a lot. I have none of brine, huh what a funny thing!





While your brine is simmering chop your cucumbers into bite size pieces.












Pack your cucumber's chunks, garlic cloves and dill into the sterilizer jars, leaving a 1/4 inch of headspace.



Ladle hot liquid into jars and again leaving the 1/4 inch head space. 




Some jar's get hot pepper's !











Remove air bubble. Wipe the rim's of all your jar's. 

Adjust two piece caps.

Process for 15 minutes in a hot water bath. Carefully remove the jars from the water-bath. Let your jar's cool completely then remove the twist part of the cap. Clean you jar's and store in a cool dark place. Do not store your jar's with the twist part of the cap on and make sure you store "Clean" jars.

The longer they sit the richer the taste of the garlic. Let them sit for at least 2 week.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.    

4.26.2013

Dill Pickles


Dill Pickles an ole' reliable canning recipe. Once you master this the world is your canning oyster!

I adapted the Ball Blue Book pickle recipe for this one.  


The changes I made will be in italics 
This recipe will yield app. 8 quart jars of pickles 




 Ingredients

8 pounds of 4 to 6 inch cucumbers cut length wise into halves
1/4 cup of sugar
1/2 cup of canning salt or Kosher Salt
1 quart of vinegar
1 quart of water
3 tablespoons of pickling spices
Fresh green or dry dill (2 head per jar)




I cover my pickles with Kosher salt and ice cubes for 1 hour prior to the chop and stuffing in the jars. I do this right before I start to get everything ready. First cut the end's of the cucumbers they can harbor bacteria.  By the time I am done getting things ready the cucumbers are rinsed and ready to get packed.







I also cook my spices directly into the brine and add it to the jars. The recipe calls out for you to bag your spices. Another personal preference. 







This recipe is more than likely the easiest one to start canning with.
Start by rinsing your cucumber and draining them.


Combine your sugar, salt,vinegar and water in a large stainless steel pot.  Tie spices in a spice bag and add spice bag to the pot and simmer for 15 minutes. While your brine is simmering cut your cucumbers

Pack your cucumber's into the hot jars, leaving a 1/4 inch of head space and add a sprig of dill per jar.





Ladle hot liquid into jars leaving the 1/4 inch head space.








Remove air bubble. Wipe the rim's of all your jar's. 
Adjust two piece caps.
Process pints and quarts for 15 minutes in a hot water bath.

The longer they sit the richer the taste. Let them sit for at least 2 weeks . You will be happy you did!



Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.    

8.31.2011

Dill Pickles...2 ways

The top ones are dills with garlic the bottom re the plain ole dills
 Ok so through most of my pickling days I have used tried and true the Ball Blue Book Guide to preserving and The Complete book of Pickling. I have tweaked the recipes of course to taste . I have to tell you I think that is the most fun when you get more confident with your canning is the experimenting.

Here in this post I am going to give you the one of the original recipes the one from the Ball Book straight from the book plus my tweaked one..I know that it is a lot but this way you can look at both of them and try what you are most comfortable with...Note to self I will highlight that my good ole' Blue Ribbon winner in another post...lol...

I salt my pickles and let them sit on ice for at least one hour

Nice and clean
Burrrrr but crisp

You can almost always get four good cuts out of your cucks
 The Ball Blue Book Guide to Preserving


Dill Pickle Recipe

This will make 7 pints or 3 quarts
8 pds of 4-6" cucumbers (cut lengthwise)
3/4 cup of sugar
1/2 cup of canning salt
1 quart of vinegar
1 quart of water
3 tablespoons mixed pickling spices
Green or dry dill (1 head per jar)


Wash cucumbers,drain. Combine sugar,salt,vinegar and water into a large sauce pot. tie pickling spices in a spice bag then add the bag to the vinegar  mixture, simmer for 15 minutes.
Pack cucumbers into sterile jars, leaving 1/4 " head space, put one spring of dill per jar. Ladle hot liquid over cucumbers, leaving 1/4" head space. remove air bubbles. Adjust two piece caps. Process 15 minutes in a boiling water canner.

Now that is the Ball method I know I could have just linked you up but it seems easier if you can stay in one place and read it all .



Alright see the jalapenos that  is one way I tweaked my Kosher Blue Ribbon dills and I also added two garlic cloves to each jar. Keep in mind my jars are quart so there is a bit more dill and lots of peppers. You put in what you are comfortable with...Keep in mind when they sit which you will want each jar to do they get more potent. My pickles sit for at least 6 weeks before we open them.

My tweaked Silly Dilly recipe ....

Pickling salts to coat the cucumbers when they are on ice. I usually so this in a clean sink because I do pickle as many as I can in one session.
This recipe I used pint's and you will get 7 pints approximately...

Ingredients
8 pds of 4-6" cucumbers (cut lengthwise)
3/4 cup of sugar
2 quart of white distilled vinegar
2 quart of water
3 tablespoons mixed pickling spices
Green or dry dill (1 to 2 sprig per jar)
2 cloves of garlic per jar (1 for pint)
Fresh jalapeno chopped (1 tsp)
or a few dried Los Arblos chili's

Ok after you have let your cucks sit on ice with a nice coat of salt rinse them really good and start to cut them for the jar's.Do you see in my picture I have some jars with spears and some with chunks ..I like a variety of shapes and the ones with the chopped have equal amounts of garlic cloves...and that is yet another pickle tweak Garlic and Dill chunks....

Here is a great tip I got off of Simple Bites Pickle recipe ... "Grape leaves or alum are sometimes added to a pickle jar to enhance the crunchiness of the pickles." Now I need to go back to the Grape ladies house to get leaves....i knew when i was picking the grapes the other day my mind said...Hey Lani there is something you can use the leaves for what what????

Combine sugar,salt,vinegar and water into a large sauce pot. I just add the pickling spices into the vinegar  mixture, simmer for 15 minutes. The reason I add the spices is honestly because i think it just looks better when there is stuff in the jar......I have looked at many a jar of pickles in the store and home brewed and it is really a personal preference....you do what makes you feel good...

I pack my jars tight so first thing is to add you garlic, dill and jalapenos to the jars . I have put a picture for you to see.  Alright once all the jars are filled put your spears in I pack my jars tight. Once you have them all assembled leaving 1/4 " head space....now ladle hot liquid over cucumbers, leaving 1/4" head space. remove air bubbles. Adjust two piece caps. Process 15 minutes in a boiling water canner.

These pickles have just enough bite and for some reason the hot does not stay on your pallet...enjoy