Killer Spicy Garlic Dill Pickles
If you've never made homemade pickles before this killer spicy garlic dill pickles recipe is the place to start. First off you will need the right pickling jars, the best being the wide mouth jars, they are essential for canning pickles. A little tip to pack the pickle jars with all the dill and all the cucumbers is to tilt the wide mouth canning jars at an angle on tongs, then stuff. The recipe calls for 1/2 a bushel of pickling cucumbers, that are scrubbed clean and kept whole or sliced. You are probably wondering what 1/2 a bushel is. First off it takes between 1 1/2 pounds to 2 pounds of fresh cucumbers to equal one quart of canned dills (this is just an average). A bushel is 48 pounds and equal to about 16 to 24 quarts (about two pounds per quart). A half bushel equals 24 pounds and equals about 8 to 12 quarts. If your farmers market sells the pickling cucumbers in baskets, about two baskets should equal a 1/2 bushel. You can always ask.
Part of the beauty of making your pickles is in the homemade pickling spice mixture you make. With ingredients like black peppercorns, mustard seeds, coriander seeds, dill seed, all spice berries and crushed red pepper flakes there is lots of color in each jar. You can change up the recipe to suit your personal preference. You might leave out the red pepper flakes to add in some whole, split Thai chilies for heat. Or you might want to try some habaneros, but be careful. Jalapeños will also work, but they may change the flavor a bit and not deliver as much heat. Once you try this homemade pickles recipe, you will have a hard time eating store-bought pickles again. You will want to have all of the necessary canning supplies, canning jars and pickling jars ready before you start. For the best quality pickles, you always want to use a pickling variety of cucumber to such as Bush Pickles or Carolina. A table or slicing variety of cucumber is always better used fresh.
Always choose fresh, unwaxed cucumbers. You will find that quite often pickles bought from the grocery store will have a wax finish; you want to stay away from these as they will prevent the brine from penetrating the pickles and not properly cure to make a good pickle. It is also important to use fresh whole spices for the best quality and flavor of pickles. You want to stay away from powdered spices as they may cause the result to become darkened or cloudy. Always buy spices in small quantities and store them in a cool, dry place. The same goes for the finished pickles; you want to store them in a cool, dry place. Thank you to Heidi at Foodie Crush for sharing this amazing recipe for killer garlic dill pickles. This is just one of the recipes you will find on the site. Other recipe ideas you will find include seasonal, breakfast, lunch, dinner, dessert, family friendly, healthy, and so much more. *
Nutrition Facts for: Killer Spicy Garlic Dill Pickles From Foodie Crush
Ingredients: Black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries, red pepper flakes, bay leaves, pickling cucumbers, apple cider vinegar, weater, pickling salt, pickling spice, dill weed, Thai red peppers, garlic cloves.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 6 quarts. * Per Serving:Calories 422, Calories from Fat 42, Total Fat 4.7g 7%, Saturated Fat 1.0g 5%, Cholesterol 0mg 0%, Sodium 4881mg 203%, Potassium 3495mg 100%, Carbohydrates 90.7g 30%, Dietary Fiber 14.7g 59%, Sugars 35.3g, Protein 17.7g, Vitamin A 70%, Vitamin C 284%, Calcium 61%, Iron 80%
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