GARLIC DILL PICKLES
These easy-to-make pickles from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" are tasty as a topping for their Barbecued Pork Sandwich or a simple snack for any time of day.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 18 pickles
Number Of Ingredients 8
Steps:
- Fill a large bowl with ice and add cucumbers. Let chill for at least 30 minutes or up to overnight, in the refrigerator.
- Fill a medium nonreactive saucepan with 4 cups water. Add vinegar and salt; bring to a boil over medium-high heat. Cook, stirring occasionally, until salt is dissolved, 3 to 5 minutes. Remove from heat and let mixture cool to room temperature.
- Drain cucumbers and place in a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour water mixture over cucumbers and place a plate or other heavy object over cucumbers to weight down. Cucumbers should be completely submerged; add more water if necessary. Cover bowl tightly with plastic wrap and let stand at room temperature for 3 to 4 days before using. Transfer to refrigerator; pickles will keep for up to 1 week.
OLD-FASHIONED GARLIC DILL PICKLES
When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 55m
Yield 3 quarts.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
CLASSIC DILL PICKLES (REFRIGERATOR)
These are an easy-to-make pickle that are tangy. In my humble opinion, much better than store-bought. You can taste the garlic and other spices. The nice thing about this recipe is it is fast and easy to modify to your taste. Cooking time is refrigeration time.
Provided by TimUwe
Categories Vegetable
Time P1DT20m
Yield 1 quart, 20 serving(s)
Number Of Ingredients 9
Steps:
- Trim the ends of the cucumbers.
- Quarter each cucmber lengthwise.
- In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.
- Cover and refrigerate for 2 hours.
- Rinse the cucumbers several times and pat dry.
- In a small saucepan, add water and vingear and one tablespoon of salt.
- Bring to a boil.
- Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.
- Pack container with cucumber spears.
- Pour hot brine into container.
- Let pickles cool to room temperature, about 2 hours.
- Cover and refrigerate for one day to develop flavor.
- The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.
Nutrition Facts : Calories 14.9, Fat 0.1, Sodium 1049, Carbohydrate 3, Fiber 0.4, Sugar 1.3, Protein 0.5
UKRAINIAN DILL AND GARLIC PICKLES
This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.
Provided by Tania D.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
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.
Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.6 g, Sodium 1713 mg, Sugar 1 g
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