Bills Dills Recipes

Steps:

• Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon.
• Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.

Steps:

• Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.
• Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.
• Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft, 5 to 10 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening.

Steps:

• PREPARATION OF DILL CUKES THE NIGHT BEFORE.
• Remove blossom ends and stems and discard.
• Place dill cukes into a large tub or a clean laundry tub.
• Cover with cold water.
• Add 2 bags of ice cubes or 1 block of ice.
• Let chill overnight.
• BRINE.
• In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.
• Boil for 2 minutes.
• Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.
• Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.
• Wash and drain dill cukes.
• Place 1 dill head and stem in the bottom of each jar.
• Stuff the jars with cukes, vertically.
• Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.
• Stuff one Jalapeno pepper into each jar.
• Place another dill head and stem on top of the cukes in each jar.
• Fill jars with hot brine to within 1/2" of top of jars.
• Make sure that none of the dill head is touching the top of the jar.
• Push the dill heads down if necessary.
• Wipe tops of jars clean.
• Prepare canning lids according to manufacturers instructions.
• Place lids on jars and screw on screw tops finger tight only.
• Prepare a canner and bring water to a boil.
• Place jars in rack with lids up and immerse in the boiling water.
• Boil or process for 10 minutes.
• Remove jars onto a dish towel and cover with another dish towel to cool.
• Jars are sealed when the lids pop and are concave (curved down).
• Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.
• When cooled and sealed, label jars and store in a cool, dark place.
• Allow 4 to 5 weeks for flavors to develop before using.
• This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.
• Dill cukes should be 4" to 5" long and as fresh as possible.

Steps:

• In a mixing bowl, add softened cream cheese, and mayonnaise and mix well to blend.
• Add dried dill weed, Bea monde seasoning, parsley and scallions and mix well to blend.
• Chill before serving.
• Refrigerate any unused portions.
• Bea Monde Seasoning is available in most super markets or specialty food stores.
• If desired, you may substitute and use sour cream instead of cream cheese.

Steps:

• place dill and garlic in jar. Pack cucs flower end down and tight in jars. bring water, vinegar and salt to boiling, fill 1 jar and put lid and ring on immediately, skrew down tight. repeat

Steps:

• Wash and clip ends off the dill cucumbers.
• Place dill cucumbers in a tub or large sink.
• Cover with cold water.
• Add 2 bags of ice and let sit overnight.
• The next day, drain the chilled dill cucumbers.
• In a large crock pot, add 4 stocks of dill heads and stock into the bottom.
• Add 6 garlic cloves.
• Add a few pieces of horseradish root.
• Add 2 halves of the hot red pepper.
• Place 2 layers of dill cucumbers.
• Add some sliced carrots.
• Repeat these steps beginning with the dill weed heads until all cucumbers are used.
• In a large cooking pot, measure water, vinegar, and salt; bring to boil.
• Pour hot vinegar mixture over the cucumbers until they are covered.
• Place a heavy plate on top of the cucumbers.
• Find a heavy rock, wash well with bleach and then with hot water.
• Place the rock on the plate to weigh down the cucumbers.
• The crock should be placed in a cool, dark area and should be done before covering with water, otherwise it would be too heavy to move.
• Dill pickles should be ready to eat in about 7 days.