Wednesday, July 31, 2013

Garlic Dill Pickles


I came home from town to a nice surprise, a bag of dill and some pickling cucumbers!
A neighbor had dropped them off for our family.

I was so excited that I was going to be able to put up some pickles!

It is a crazy week with getting ready for fair and I wasn't planning on canning,  but I appreciate the gift and look forward to some yummy pickles!

I got out my trusty Betty Crocker Cookbook for my favorite Garlic Dill Pickle Recipe, only to find that page missing. I browsed online and could not find one that resembled it.  I did find recipes with pickling spices, onions and peppercorns, but not a simple garlic dill  recipe.
Finally, after an hour of looking I found it!







Garlic Dill Pickles
7 1/2 cups Water
5 cups Vinegar
1/2 cup Pickling Salt
12 cloves garlic
6  Fresh Dill Heads
about 36 pickling cucumbers  (washed)  (3-3 1/2 inches long)

Mix water, vinegar, and pickling salt in stainless pot and heat to a boil.

 Place 2 clove garlic and one head of dill in each quart/canning jar.

Pack cucumbers in jars (whole or sliced).

Fill Jar with Brine , leaving 1/2 inch head space.

Wipe jars and rims. Put on lids.

Process for 15 minutes in a Water Bath. 





-It is best to use cucumbers the day they are harvested. If they cannot be processed at that time, store the cucumbers in the refrigerator.

-I usually leave the cucumbers whole, but will slice them if they are little larger.

-Cut off the blossom end of the cucumbers.

-I wait three weeks before using the pickles.


If you are not familiar with the basics of canning this site is a great resource and can help get you started!
http://nchfp.uga.edu/



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15 comments:

  1. Sandra, they look so good. I made refrigerator dills a few weeks ago, but the fact is, we don't eat that many pickles here... I do like them on occasion though.

    ReplyDelete
    Replies
    1. Mary Ann, thanks!
      I seen recipes for the refrigerator pickles, I was tempted. I chose an old stand by. My girls love pickles! :) and these have been a favorite.

      Delete
  2. These look so delicious!! I may have to try them. We still have tons of cucumbers here, but I'm getting tired of looking at them. I just love garlic and I know this will taste so good! Thanks for sharing!
    Mary :)

    ReplyDelete
    Replies
    1. Thanks Mary,
      I wish we had tons of cucumbers. We didn't get any planted so it was nice to have someone share their surplus with us :)

      Delete
  3. This is my all time favourite pickle! Wow! You are getting ready for 4-H day and pickling. That is quite commendable! :-)

    ReplyDelete
    Replies
    1. It was a mixed blessing when she dropped them off! :) Thankfully, it is aquick and easy pickle recipe!

      Delete
  4. Thank you for the recipe. I have been looking for a new one. Do the pickles stay crisp when you water bath them?

    Thanks again,

    Fern

    ReplyDelete
    Replies
    1. Crisper than other pickle recipes we have tried. Cutting ithe blossom ends and using freshly harvested cucumbers help.
      I also chilll the pickles before eating.
      Thanks for stopping by!

      Delete
    2. Thank you for the recipe and the information. I look forward to trying them.

      Fern

      Delete
  5. Pinning to try this year, looks like I'm going to have a good crop of pickles!

    ReplyDelete
    Replies
    1. thanks! I hope you like it.
      It has worked great for us when we have had a lot of cucumbers to put up!
      One year we ended up with 100 quarts :)

      Delete
  6. I need to try this. I just did a batch of fermented pickles which really turned out tasty when using cabbage and beets but I didn't like how it was for pickles. Still looking for that crisp pickle out of the can taste. I'll have to give this a try.

    ReplyDelete
    Replies
    1. Thanks for stopping by and leaving a comment!

      Delete
  7. I am so saving this! I have tried a few recipes, but just haven't found "the one" yet. Funny how pickles are like that - most things I can compromise a little, but a good pickle is worth finding the perfect recipe for :)

    ReplyDelete

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