Best 4 Old Fashioned Garlic Dill Pickles Recipes
**Dive into a symphony of flavors with our Old-Fashioned Garlic Dill Pickles!**
Embark on a culinary journey with a collection of time-honored pickle recipes that capture the essence of tradition. From the classic Garlic Dill Pickles, bursting with aromatic dill and garlicky goodness, to the spicy kick of the Hot & Spicy Pickles, these recipes offer a delightful range of flavors to tantalize your taste buds. Experience the tangy crunch of the Bread & Butter Pickles, perfect for elevating your burgers and sandwiches. Discover the unique blend of sweet and tangy in the Sweet & Sour Pickles, a perfect complement to your Asian-inspired dishes. And for those who crave a zesty twist, the Refrigerator Pickles offer a quick and easy route to pickle perfection. With step-by-step instructions and helpful tips, these recipes are accessible to both seasoned picklers and culinary novices alike. Prepare to relish the taste of homemade pickles, crafted with love and the finest ingredients.
EASY GARLIC DILL PICKLES RECIPE
If you loved the taste of grandmas old fashioned pickles when you were a kid then you will love this garlic dill pickle recipe! Packed with just the right amount of garlic, dill, and spice to give it a classic taste that you will love on hamburgers, sandwiches and more! Learn how to make these easy pickles in 40 minutes or less!
Provided by Kim Mills @ Homestead Acres
Time 40m
Number Of Ingredients 7
Steps:
- Wash and remove the spines on the pickling cucumbers. Cut into rounds or icicles if desired or leave them whole.
- Combine vinegar and water in a large stockpot and bring to a boil.
- In each quart-sized canning jar place 1 head of dill, 2 cloves of garlic, 1 tsp. of pickling spice, 1 tbs. of pickling salt.
- Pack the cucumbers into the canning jars, then cover with hot brine leaving 1/2 inch of headroom.
- Remove any air bubbles from the jars, wipe the rims clean and place the jar lids on finger tight.
- Process in a water bath canner for 15 minutes or according to your altitude.
- After canning remove the jars and place on a towel in a draft-free place to sit for 24 hours. Any jars that have not seeled in 24 hours need to be reprocessed or placed into the refrigerator.
OLD-FASHIONED PICKLE BARREL PICKLES
Provided by Food Network
Time P1m10DT15h15m
Number Of Ingredients 6
Steps:
- Gently scrub pickles with a vegetable brush and rinse with cool water. Dry thoroughly. In a large stoneware crock or a deep enamel kettle sprinkle in half of pickling spices, dill and garlic over the bottom. Layer cucumbers in crock, filling to within 3 inches of top. Sprinkle with remaining pickling spices, dill and garlic. Mix vinegar with salt and 2 quarrts of water. Pour over cucumbers, to cover. Weight with a plate and cans, making sure cucumbers are completely submerged. Cover loosely with cheesecloth. Check pickles each day and skim off scum as it forms -- it may not begin to form until fifth day. Do not stir pickles, but make sure they remain completely submerged in brine at all times. If necessary, add additional brine. Leave for 3 to 4 weeks. Pickles will turn an olive-drab color and texture will be soft-crisp and be uniformly translucent. Let stand or an additional month to develop flavor, replacing brine as necessary.;
REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
GRANDMA'S DILL PICKLES
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
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
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, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Choose the right cucumbers: Pickling cucumbers are best for making garlic dill pickles. They are small, firm, and have a thin skin.
- Prepare the cucumbers properly: Wash the cucumbers thoroughly and cut off the blossom ends. If the cucumbers are large, you can cut them into spears or slices.
- Make a flavorful brine: The brine is what gives the pickles their flavor. Use a combination of water, vinegar, sugar, salt, dill, garlic, and other spices to create a flavorful brine.
- Use fresh herbs and spices: Fresh herbs and spices will give your pickles the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Let the pickles ferment: The fermentation process is what gives pickles their characteristic sour flavor. Let the pickles ferment for at least 2 weeks, or longer for a more sour flavor.
- Store the pickles properly: Once the pickles are fermented, store them in a cool, dark place. They will keep for up to a year.
Conclusion:
Garlic dill pickles are a delicious and easy-to-make snack or condiment. By following these tips, you can make perfect garlic dill pickles every time. So, what are you waiting for? Give this recipe a try today!
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