Garlic Dill Pickles
Fill 6 jars with medium cucumbers. In each jar put:
- 1 head of dill
- 1 bud of garlic
- 1 thick slice
- 1quart of apple cider vinegar
- 2 quarts of water
- ½ teaspoon alum
- ¾ cup canning salt
Put the pickles and the ingredients into jars and pour the vinegar solution over them. Seal immediately.
Refrigerator Dill Pickles
Mix 1 cup of apple cider vinegar, 3 cups of water, 2 handfuls of dill and 2-3 tablespoons of pickling salt.
Slice cucumbers into spears and pour solution over cucumbers. Refrigerate.
Pack small cucumbers in quart jars. In each jar put: 2 tablespoons sugar, 1 teaspoon salt, dill, and 1 clove of garlic. Boil (1 cup of apple cider vinegar and 2 cups of water) solution and pour into jars to cover cucumbers and seal immediately.
Cut medium cucumbers in 1/4 inch slices. Cut an onion into small pieces. Let cucumbers and onions stand in ice water for 2 hours. Remove slices and put into jars with dill. Boil 3 cups of sugar, 3 cups of water, 1 ½ cups apple cider vinegar and 3 tablespoons of salt. Pour over cucumbers and seal immediately.
Garlic and Dill Pickles
- 5 pounds small pickling cucumbers
- 4 quarts water
- 3/4 cup kosher salt
- 1 bunch fresh dill stalks
- 2 bulbs garlic, cloves separated and peeled
- 1 tablespoon whole black peppercorns
- 1 small fresh red chile pepper, thinly sliced (optional)
- 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.
Garlic Dill Pickles
- 1 (16 ounce) jar dill pickle slices
- 2 cups white sugar
- 1 tablespoon hot pepper sauce
- 6 cloves garlic, peeled
- 1/4 teaspoon red pepper flakes
- Pour the jar of pickles and the liquid into a large bowl. Stir in the sugar, hot pepper sauce, garlic and red pepper. Return to the pickle jar and refrigerate for at least 1 day before serving to soak up the flavors.
Sweet Dill Pickles
- 2 (32 ounce) jars dill pickles
- 4 cups white sugar, divided
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 1 tablespoon pickling spice
- Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
- In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
- Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.