What is your dill pickle recipe?!


Question: What is your dill pickle recipe!?
Answers:
DILL PICKLES
4 ~ 1 quart, wide mouth, canning jars, with new lids and rings, sterilized
25 to 30 pickle cucumbers
12 to 16 sprigs fresh dill { using the tops and 3 inches of the steam }
4 tsp!. mustard seed
8 cloves garlic, peeled garlic
8 small red hot peppers { optional }
1 quart hot water
2 cups white cider vinegar
2 T!. pickling salt
Wash cucumbers and set aside!. Add to each jar, 4 sprigs dill, 1 tsp!. mustered seed, 2 cloves garlic, 2 hot red peppers!. Add the cucumbers, packing them snug!. In larges sauce pan, combine water, vinegar and salt!. Heat to a boil!. Fill Jars with hot water mixture, leaving ? inch at the top!. With a wooden chop stick, pock it down the edge of each jar to release any trapped air in the jar, add more water if necessary!. With a clean damp towel, clean the tops of the jars; seal with canning vacuum ~ seal lids, { according to canning directions }!. Process in simmering water bath at 200o for 10 minutes!. Store without removing screw lid band, ready to eat in 3 to 5 weeks!.



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This is a REALLY good one;

8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed


Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes!. Soak in ice water for at least 2 hours but no more than 8 hours!. Refresh ice as required!. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes!.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt!. Bring the brine to a rapid boil!.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound)!. Then add 2 more garlic halves, and 1 sprig of dill!. Fill jars with hot brine!. Seal jars, making sure you have cleaned the jar's rims of any residue!.
Process sealed jars in a boiling water bath!. Process quart jars for 15 minutes!.
Store pickles for a minimum of 8 weeks before eating!. Refrigerate after opening!. Pickles will keep for up to 2 years if stored in a cool dry place!.
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DILL PICKLES

30 to 36 pickles
6 c!. vinegar
6 c!. water
12 tbsp!. salt
Dill
Garlic
Mustard seed

Wash pickles!. Make a brine of vinegar, water and salt!. Bring to a boil!. Put a layer of dill, 1 1/2 cloves of garlic, 1/2 tablespoon mustard seed in jar!. Then add pickles!. Then sprinkle dill seed on top!. Fill the jar with brine!. Process 5 minutes in hot water bath!.Www@FoodAQ@Com

My recipe is secret , however as mentioned here there is not a white cidar vinegar!.!.there is a apple cider vineger which is amber in color!.!.!.I like to mix apple cider vinegar with white vinegar in mine though!.!.I sell veggies,seeds,seedlings,plants, and homemade salsas pickles chutneys etc!.!.this is why I cannot give up the recipe for them!.!.They are family owned!.!.Some of my "creations'!.
http://www!.flickr!.com/photos/28022122@N0!.!.!.

About vinegar
http://altmedicine!.about!.com/od/applecid!.!.!.Www@FoodAQ@Com

Buy jar of Claussen Polish-style dills!.
Refrigerate!.
Open!.
Eat!.
Mmmmmm!.!.!.!. yummy!.Www@FoodAQ@Com

i hate pickelsWww@FoodAQ@Com





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