Brined Garlic Dill Pickles Recipes

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.

Steps:

• Wash cucumbers in cold water then dry on rack or wipe dry.
• Place half the pickle spices, garlic and a layer of dill in a 5 gallon crock or jar.
• Fill the container with cucumbers to within 3-4 inches from top.
• Place a layer of dill and remaining spices and garlic on top of cucumbers.
• Thoroughly mix the vinegar, salt and water and pour over the cucumbers.
• Cover with a heavy plate (weigh it down with a jar of water) so that the cucumbers stay under the brine.
• Cover loosely with a towel.
• Keep pickles at room temperature and remove scum daily when it forms, (3-5 days).
• Do not stir pickles but make sure they are always covered with brine.
• If necessary make additional brine using original recipe.
• In about 3 weeks the cucumbers should be olive green and have a desirable flavor.
• Any white spots will disappear in processing.
• Strain the brine before using as it is preferred for the added flavor.
• Pack pickles firmly into clean, hot quart jars.
• Add several pieces of dill and a clove or two of garlic to each jar, then cover with boiling brine to 1/2 inch from top.
• Adjust lids and process 15 minutes in water bath, beginning the time as soon as the jars are in the actively boiling water.
• Cloudiness of brine is typical when the original brine is used as the covering liquid.

Steps:

• Soak cucumbers in cold water overnight.
• Sterilize a 1 gallon glass or ceramic container. Combine the water and salt in a large pot and bring to a boil. Prepare the cucumbers by trimming the ends and making a slit in the sides with a small sharp knife.
• In the bottom of the sterile container, place several stalks of dill, half of the garlic cloves, about 10 peppercorns and a slice or two of red chile pepper. Arrange half of the cucumbers over the seasonings and then repeat the layers. When the brine comes to a boil, pour over the cucumbers to cover. Place a small plate on top of the pickles to keep them submerged. Store in a cool place.
• Pickles will be ready in 4 to 10 days, depending on how warm it is. Once they have fermented to your liking, refrigerate until using.

Steps:

• Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. 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.