Best 4 Sunshine Dill Pickles Recipes

SUNSHINE PICKLES

Steps:

• 1. I know some of the measurements are vague, but I'm going to put down the way it is written. Have you ever tried to get exact measurement out of a grandmother and its usually a dab of this a pinch of that. Well they write it the same way. Here goes.
• 2. Wash cucumbers and slice. Place in bottom of jar, next add dill weed, red hot pepper, 1 clove of garlic.. Pack cucumbers on top of mixture place 1/4 tsp alumn on top of cucumbers.. In pan place red vinegar, water, pickling salt, and bring to a rolling boil. Pour into jar to cover, I'm not sure if you need to cool the liquid or not. Screw lid down snug and seal.
• 3. Place in sunshine for 14 days.

REFRIGERATOR DILL PICKLES

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.

GRANDMA'S DILL PICKLE RECIPE

Steps:

• Sterilize your preserving jars with either boiling water or by placing them in an oven at 130°C/265°F for thirty minutes. Whatever your method of sterilization, allow the jars to cool before packing them with your ingredients. While they're cooling, take your jar's lids and place them in bowl of boiling hot water. Leave them there until you need to fit them onto the jars.
• Wash your gherkins and start packing them into your jars. If they're small, pop them in whole but if medium to large cut them into slices. This helps to get more into the jar and also for easier serving once the jar is opened. For each quart of pickles you'll add half a teaspoon of black peppercorns, two whole garlic cloves and plenty of dill.
• Make the brine: for approximately every four quarts of tightly packed gherkins you'll need to bring two quarts of water and one quart of white vinegar to a boil. Add 1/2 cup of salt and stir until dissolved. Let this cool until just warm and then pour it into each of the jars, filling to a centimeter (just less than 1/2") below the top of the jar's brim.
• Clean the tops of the jars then fit on your preserving lids and screw the rings on. Most every preserving recipe will tell you to not over-tighten the rings but in my experience I've found that it's best to twist them on fully but not super tight. If they're too loose then the contents of your jars can leak out in the water bath.
• Place a metal preserving rack or towel at the bottom of a deep preserving pan and then place the jars inside. The jars should be at least an inch apart and the pan needs to be deep enough to have the jars inside with over an inch of water comfortably covering the tops.
• Cover the jars with warm/hot water from the tap then bring the pan to a boil. Boil the jars for fifteen minutes then lift them out of the water. If you're using a towel at the bottom of the pan then you'll need a 'jar lifter' tool available at many kitchen shops. Set the jars on the counter and allow to cool. You'll know that the jars are properly sealed when you hear the lids popping.
• Allow the pickles to infuse with the brine for at least two weeks before eating them. Stored in jars in a cool pantry your pickles will last up to a year, though I doubt you'll be able to let them sit there that long.

SUN DILL PICKLES

Steps:

• 1. Place a stem and flower of fresh dill and 1 or more garlic cloves in bottom of jar. Pack pickles in jar.
• 2. Mix together well cold water,white vinegar,pickling salt and alum then pour mixture over pickles. Fill jar to the top with mixture top pickles with another stem of dill
• 3. Place in a sunny location for 3 days. Refridgerate and enjoy!!!
• 4. I have had people tell me they will last a whole year if refriderated. If you don't have a gallon jar divide it up among quart jars.
• 5. I know I posted 24 hrs but the list of times did not go up to 3 days. Sorry!