Sweet and Spicy Refrigerator Dill Pickles - 5 Minute Recipe
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The all inclusive pickle recipe. Once you master this process you can try it out with endless types of vegetables!
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Spicy Dill Pickles Canning Recipe
Homemade Spicy Dill Pickles Recipe
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How to Can Spicy Dill Pickles
I grew up with pickles, pickles, and yet more pickles! If you happened to see my article in August's @bhgmagazine, you know my love for pickles has been passed down throughout my family. This spicy garlic and dill variety is so super simple!
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Ingredients:
- 11 lbs cucumbers
- 3 cups apple cider vinegar
- 1 cup white vinegar
- 4 cups water
- 3 tbsp honey
- 2 tbsp canning salt
- 5 tsp dill seed, separated
- 10 cloves garlic, peeled and smashed
- 10 hot peppers (or 1/2 tsp red pepper flakes per jar)
Supplies:
- 10 pint jars with lids and rings
Instructions:
- In a 6-quart saucepan, combine the two kinds of vinegar, water, honey, and salt. Bring to a boil and reduce to a simmer.
- To prepare the cucumbers, cut off 1/2-inch on each end and discard. Slice 1/4-inch slices and set aside in a bowl. If you aren’t using fresh cucumbers, soak the cucumbers in ice water for 2 hours.
- To each sterilized pint jar, add one hot pepper or red pepper flakes and one smashed garlic clove. Pack cucumbers in each jar, leaving 1/2-inch headspace. Add 1/2 tsp dill seed on top of cucumbers.
- Pour prepared brine over prepared cucumbers, leaving 1/2-inch headspace. Wipe the rim of the jar and place on the lids and rings according to package instructions.
- In a prepared water bath, process the jars for 10 minutes, adjusting for altitude according to the USDA canning guide.
- Remove from the water bath and cool jars on a rack for 12 hours.
- Store in a dark place and enjoy anytime after 2 weeks.
#pickles #canning #preserving #gardenproduce #cannedpickles #spicypickles
The best GARLIC DILL PICKLES recipe!
#weekendatthecottage #dillpickles # dillpicklerecipes
Crisp and crunchy, these GARLIC DILL PICKLES are perfect with a favourite sandwich, served with a flavourful roasted meat or simply on their own. For the full recipe head to the website:
This recipe, in particular, has made the rounds amongst friends and loved ones and been the subject of many a conversation. The pickles deliver such memorable flavours while holding their shape and stellar appearance. Prepare to feel really proud of the accomplishment of making something so delicious!
Why is this GARLIC DILL PICKLES recipe so perfect? We think it’s how they walk the proverbial fine line of being crisp yet crunchy, with a uniform texture through the entire pickled cuke - no one’s a fan of mushy-centred pickles. We also love the big finish where the pickles release that perfect balance of vinegary tang that brings out the best flavours of the cucumbers slightly scented with garlic and pepper. The objective: a joy-inducing moment when you take your first bite.
Here’s what to expect and consider when preparing them:
CANNING – The process of canning vegetables is always a rewarding endeavour. We suggest you head HERE to read our post about canning. You can also click HERE to watch the video of us making another fabulous recipe, our BREAD & BUTTER PICKLES.
CUCUMBERS – We’ve said it before - every great pickle recipe begins with great cucumbers. We used #2 Kirby’s for this recipe and they’re perfect. Kirby cucumbers are known for their crunchiness and the number 2 refers to their size, about 2-inches in length. Since this pickle recipe yields whole pickles as opposed to slices or spears, we think this the ideal size.
Look for #2 Kirby’s at a local farmstand or farmer’s market, but you may even find them occasionally in a larger supermarket during the late summer pickling season.
Regarding quantity, we purchased a half-bushel of cucumbers and ended up with 15, 1-quart jars. That represents some serious good eats for a bit of hard work.
SIZING – This was the first time that Carol and I made DILL PICKLES together. She was busy working on preparing the dill weed and garlic while I washed the cucumbers (BTW, it’s essential that your cucumbers are thoroughly washed before you begin the recipe). She was particularly interested in why I took the extra time to organize the cucumbers by size.
Although I’d purchased #2s, the cucumbers still varied a bit in size. Sorting them into tiny, medium and full size helps when you go to stuff them into the sterilized jars. Stuffing the jars is kind of like a pickling puzzle where you need the perfect sized cucumber to fit somewhere. Having them sized in advance helps.
THE BRINE – We always suggest using pickling vinegar instead of white vinegar for canning recipes; the higher percentage of acetic acid is essential for shelf-stable canning. We also used pickling salt for this recipe and I did take my sister Dana’s advice and added just a smidge of sugar – old family secret, apparently! The sugar doesn’t make the brine sweet, but I do think it takes some of the edge off the vinegar.
DILL, GARLIC AND PEPPERCORNS – Using conventionally grown fresh dill found in the herb section of a supermarket won’t cut it. Look for dill weed at the market when you purchase your cucumbers. It’s important to work with the head of the dill plant, and also add in a few bits of the dill stalk for an added flavour boost.
I’ve learned not to be bashful when adding the sliced garlic to the jars, they are garlic dills after all. The peppercorns also add a subtle spiciness to the pickles.
BIRD’S EYE CHILI PEPPERS – On a whim, I decided to add whole bird’s eye chili peppers to some of the jars, and in retrospect, I’m glad I did. It’s always fascinating to experiment and try new things whenever we’re testing a recipe.
I was thinking the added heat of the peppers may create an entirely new taste sensation and was I ever right. The pickles made with the peppers are awesome and I suggest you follow my lead and add a pepper into a few of your jars. Let us know what you think in the comment section at the bottom of this post.
THE WAIT – Here’s the tough part - as all expert home canners will tell you, wait three weeks before you open a jar and try the fruits of your pickling labour. It gives the pickles a chance to mature in their salty brine but also gives you a chance to work on your list of who’ll you’ll be giving a jar of your very own GARLIC DILL PICKLES too.
GARLIC DILL PICKLES – it’s crunch time for this beloved condiment!
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How to Make Pickles at Home | Refrigerator Pickle Recipe | Easy Pickle Recipe
How to Make Pickles at Home | Easy Pickle Recipe | Refrigerator Pickle Recipe | Refrigerator Dill Pickles | How to make pickles | Homemade Pickles | How to make Refrigerator pickles | Easy Pickles | Bread and Butter Pickles | How to pickle Cucumbers | The quickest homemade pickles ever
Do you ever get a craving for the Perfect Crisp Pickle? My 3 Refrigerator Pickle Recipes (Garlic Dill, Jalapeño Garlic & Bread & Butter) are all exceptionally Quick and Easy to Make. Without the fuss of canning, Refrigerator Pickles also stay more crisp than canned ones since they’re not subject to high heat. Say goodbye to soggy, bland pickles, and give My Easy Refrigerator Pickles a try. All you do is slice up some Kirby cucumbers, cover them with My Easy Brine & Spice combos, tuck them into the Fridge, it's that easy! They require just 20 minutes of hands-on time and after 24 hours in the refrigerator, they’re ready to be enjoyed!
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????Pickle Brine & Spice Combo????
• 2c Distilled White Vinegar
• 2c Water
• 1.5 TBS Kosher Salt
• 1tsp Sugar
To each pint jar of cucumbers add
• 1/4tsp Whole Peppercorns
• 1/4tsp Yellow Mustard Seeds
• 1/4tsp Coriander Seeds
• 1/4tsp Crushed Red Pepper Flakes
• 2 Cloves of Garlic (Crushed)
• few Sprigs of Fresh Dill
• few Slices of Vidalia Onion
• for the Jalapeño Garlic Pickles add a few slices of Jalapeño to the jar
*????add Habanero, Ghost or any combination of hot peppers to the mix & take these pickles to the next level!????
* Makes Enough Brine for about 4 pint jars of Pickles
Adjust Ingredients to Your Taste, Make it Your Own!????????
????Bread & Butter Pickles????
• 1/2c Apple Cider Vinegar
• 1/2c White Wine Vinegar
• 1/2c Water
• 1.5tsp Kosher Salt
• 1tsp Yellow Mustard Seeds
• 1tsp Celery Seeds
• 1/2tsp Turmeric
• 1/2c Reg. Sugar
• 1/4c Brown Sugar
• 1/2tsp Crushed Red Pepper (optional)
Makes Enough Brine for 2 pint jars of Pickles
*Adjust Ingredients to Your Taste, Make it Your Own!????????
#picklerecipe #pickle #behindthegaragebbq #letsgo #pickles #nocanning #HomemadePickles #homemade #homemadefood #homemaderecipe
Homemade Dill Pickles takes 6 weeks to make | MyHealthyDish