Baby Garlic Dill Pickles
Making pickles is a very traditional Grandmother thing to do. "Back in the day" when preserving food was necessary if you wanted food to eat in the winter, the canning process was a big part of people lives. Some of the best family recipes include simple canning recipes. We are sharing here a pickles cucumber recipe that is one of our favorites. If you want to try a recipe for pickles and you have never made pickles before we urge you to give this pickle recipe a try. Dill pickle recipes don't vary too much, as the basic ingredients are vinegar and pickling salt and the amount of dill and garlic are what change the flavors, as well as the ratio of vinegar and water. Even if you don't make very many jars, it is really special for those special holiday dinners to serve the homemade pickles. This is also a fantastic food gift.
Here are some tips for making dill pickles.Choose similar sized cucumbers for a more uniform look and packing. We found some nice small pickles at the local farmers market for this batch, but the really small ones are not always as easy to find as a larger cucumbers.
Use dill that is still in its 'stock' form and just cut into big pieces to stuff in jars. You can use all parts of the dill stock for making pickles.
Use fresh garlic cloves so they are fresh and loaded with flavor.
If you want to make pickles it is good to have the vinegar and pickling salt as well as the jars on hand so that when you come across nice little cucumbers, dill and garlic, you can buy them and be ready to go. Making dill pickles is seasonal and you don't want to miss out if this is something you want to stock in your pantry.
The process of making the dill pickles is very easy, be sure to wash and pierce each cucumber before you pack them in the jars so the flavors go in even easier.
You will be pouring boiling brine into the jars so this will heat up the canning jars before you put them into the canner that has hot water in it. You never want to put hot into cold or cold into hot as this can break a jar if there is a flaw in them.
Makes 8 pints
This is a printable recipe.
5 lbs pickling cucumbers
6 cups water
4 cups white vinegar
1/2 cup pickling salt
1 large bunch of fresh dill
8 large cloves of garlic (or more for a more garlicky pickle)
Wash 4 quart or 8 pint jars in hot, soapy water or dishwasher, rinse and set aside. Whenever you do any canning you should also sterilize the jars before packing.
Place a sprig of dill and a garlic clove or two in the bottom of each jar.Use 2 cloves for a stronger garlic flavor. Tightly pack jars with washed cucumbers. Pierce each cucumber with a sharp knife before putting it into the jar.
Fill a hot water bath canner half-full with water; set on burner over high heat.
In a large saucepan, bring the water, vinegar and salt to boil.
Once the jars are loaded, use a glass measuring cup to scoop and pour the boiling brine into the stuffed jars leaving one quarter inch head space in each jar. Add lid and ring to each jar, tightening evenly.
Carefully place the filled jars into canner and add just enough hot water to cover the jars.Place the cover back on ad bring to a boil. Process for 10 minutes, start timing after the water has reached a boil.
Shut off and use canning tongs to transfer the jars to a clean thick towel on the counter and let them stand for 24 hours to cool. The lids will make a pop noise as they cool, this is the jar sealing. Any jars that do not seal should be refrigerated.
Wait at least 3 weeks before opening so the flavors will develop.
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Nutrition Facts for: Baby Garlic Dill Pickles From Grandmother's Favorites
Ingredients: Pickling cucumbers, water, white vinegar, pickling salt, fresh dill, garlic cloves.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 pint jars - for each jar. * Per serving: Calories 103, Calories from Fat 8, Total Fat 0.9g 1%, Saturated Fat 0.1g 0%, Cholesterol 0mg 0%, Sodium 5802mg 242%, Potassium 915mg 26%, Carbohydrates 19.1g 6%, Dietary Fiber 3.1g 12%, Sugars 5.2g, Protein 4.4g, Vitamin A 20%, Vitamin C 25%, Calcium 28%, Iron 38%
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