Uncle Bills Dill Pickles Recipes

Steps:

• Cut off both ends of the dill pickles to create a flat surface.
• Using a thin potato peeler or a sharp knife or Uncle Bill's Dill Pickle Corer, and core out each dill pickle. (You can save the core for another use).
• Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove any liquid that did not drain.
• Meanwhile, in a mixing bowl, cream the cheese, add onion and garlic and mix until well blended. Add Tabasco sauce and mix well to blend.
• Using a cake decorator or a small spoon, stuff each pickle. Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
• Before serving, slice pickles into 3/4 inch slices and place slices on a serving plate. (Cover and refrigerate any unused pickles). These pickles are also good for lunches.
• You may also add some finely chopped Smoked Salmon to the filling, or some finely chopped black olives, or finely chopped cooked ham. Try mixing equal amounts of Cheese-Whiz and cream cheese, or use the different cream cheese that are available.
• NOTE: Uncle Bill has developed a stainless steel corer and is now available - z-mail me if you are interested.

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.

Steps:

• Put the quart jar (s) in a large pot, cover and bring to a boil.
• Boil them for 10 minutes.
• Remove and empty them.
• Put the salt, spices and garlic in the bottom of a sterilized quart jar.
• The amount listed is for one jar.
• Add a little water to dissolve the salt.
• Pack- I say PACK!
• -with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
• Leave a little headroom.
• Fill up with water, leaving 1" headroom at the top.
• Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
• Use sterilized lids and rings to cap.
• (Boil both for 5 minutes.).
• Place on newspaper in case they leak while fermenting.
• Store in a cool dark spot- a basement is ideal.
• I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.

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:

• 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.

Steps:

• Wash and finely chop cucumbers.
• Seed and dice sweet red and green peppers.
• Place chopped cucumbers and peppers in a large bowl.
• Sprinkle over with pickling salt, cover and let sit overnight.
• The next morning, drain off the liquid and discard.
• Finely chop cauliflower, onion and celery and mix in with the cucumbers and peppers.
• Transfer vegetables to a large cooking pot.
• Add vinegar and sugar and bring to a boil.
• Reduce heat and simmer for 10 to 15 minutes until vegetables are just tender, DO NOT OVERCOOK.
• In a small bowl, mix mustard and turmeric in a half cup of cold water.
• When vegetables are nearly done, mix in mustard mixture and stir until well blended and bring mixture back to just boil.
• Sterilize and prepare canning jars of your choice.
• Fill jars to within 1/4" of the top of the jars.
• Apply lids and screw tops and process according to the method you are most familiar with.
• When jars are sealed and cooled, label and store in a cool, dark place.