Quick Baby Garlic Dills Recipes

Steps:

• Combine vinegar, water, sugar, salt and turmeric in a sauce pan and bring to a boil.
• Cut a thin slice from the ends of each cucumber.
• Cut cucumbers lengthwise into quarters.
• Place 1 clove garlic, 1 tsp dill seeds (or one head of fresh) and a pinch of celery seed into each jar.
• Pack in cucumbers.
• Pour boiling vinegar mixture over cucumbers to within 1⁄2 inch of rim (head space).
• Process 10 minutes for 500 ml jars and 15 minutes for 1 litre jars as directed in the canning section.
• Allow to age for at least a year in a dark place.

Steps:

• Pack the vegetables into a gallon jar in layers with the dill and garlic scattered throughout.
• Bring the brine ingredients to a boil and then pour over the vegetables in the jar.
• Let stand at room temperature till cool, then refrigerate for 48 hours.
• Then eat.

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.

Steps:

• Wash 1 quart, 2 pint or 4 half-pint jars.
• Keep hot until needed.
• Prepare lids as manufacturer directs.
• Thoroughly wash cucumbers, gently scrub off blossom ends (if you don't remove the blossom end, the pickles may become soft during aging).
• Pack the hot jars with the cucumbers.
• Add the dill heads, hot pepper, garlic cloves, bay leaf, and pickling salt.
• Remember to reduce the salt accordingly if using pints or half pints.
• Pour 1 cup vinegar into each quart jar (1/2 cup for pints; 1/4 cup for half pints).
• Fill to 1/2- inch of the top with boiling water.
• Wipe jar rim with clean cloth, attach lid.
• Fill and close remaining jars.
• Process by either low-temperature pasteurization or boiling-water method.
• Low-temperature pasteurization: Place jars in canner half-filled with warm water (120 to 140 degrees).
• Then, add hot water to a level 1 inch above jars.
• Heat the water enough to maintain 180 to 185 degrees for 30 minutes (for altitudes of 1,000 to 3,000 feet, process 35 minutes; from 3,000 to 6,000 feet, 40 minutes; above 6,000 feet, 45 minutes).
• Check water temperature with a candy or jelly thermometer; it should be at least 180 degrees during the entire processing time.
• Temperatures higher than 185 degrees may cause unnecessary softening of pickles.
• Boiling-water canner: For pints, process in a boiling-water canner for 10 minutes; at 1,000 to 6,000 feet, 15 minutes; above 6,000 feet, 20 minutes.
• For quarts, process for 15 minutes; at 1,000 to 6,000 feet, 20 minutes; above 6,000 feet, 25 minutes.