Easy Peasy Dill Pickles Recipes

Steps:

• 1. PICKLE BRINE
• 2. Gather your ingredients.
• 3. Thoroughly, clean out the containers that you are going to use for your pickles.
• 4. Chef's Note: These are not "canned" pickles. These are keep 'em in the refrigerator and eat within a week or two pickles.
• 5. Place all the brine ingredients in a saucepan, and bring to a slow simmer, allow to simmer for about 10 minutes.
• 6. Chef's Note: If you want Bread-and-Butter type pickles add 1-1/2 cups sugar, or honey. Skip this for dill pickles.
• 7. While the brine is simmering, wash and dry the cucumbers, and cut off the blossom end.
• 8. Chef's Tip: The blossom end of a cucumber contains enzymes that, over time, cause your pickles to go limp. And if there's anything that I hate... It's a limp pickle.
• 9. Slice the pickles into spears or ovals... Up to you.
• 10. Remove the brine solution from the heat and allow it to cool to about 110-115f/43-46c.
• 11. Chef's Note: You can fully cool the brine down, and then add it to the cucumbers, but then you'll need to put them in the fridge for a couple of days before digging in. If you use really hot brine, you'll wind up making limp pickles... And you KNOW how I feel about limp pickles. 110f/43c is a balance between waiting a few days or a few hours...
• 12. Divide the dill weed, and garlic between two 1-pint containers. Or whatever container you choose to use.
• 13. Chef's Tip: Dill isn't all you can make! Swap out the dill seed for tumeric, black peppercorns, mustard seeds, or any other spices that sound good to you.
• 14. Put as many sliced cucumbers into the jars as can fit without smashing.
• 15. Pour in the brine, making sure that you cover all the cucumbers, and then allow the containers to cool to room temperature before refrigerating.
• 16. Chef's Tip: A handful of fresh grape, raspberry, oak, blackberry or cherry leaves (these types of leaves supply tannins, which help keep the pickles crispy and crunchy)
• 17. Chef's Note: They should last in the refrigerator for about two weeks... assuming they don't get gobbled up first.
• 18. Keep the faith, and keep cooking.

Steps:

• Wash the cucumbers and remove any stems.
• Cover with cold water and refrigerate overnight or for several hours.
• Pack the cucumbers into pint jars as tightly as possible.
• Poke in 2 springs of dill.
• Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
• Boil for 2 minutes.
• Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
• Pour the hot brine into the jars and seal.

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:

• 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.