How do you make home made dill pickles?

Answer 1

Dill Pickles
I started making my own pickles when I discovered how easy it was to do so. Now I can make them as hot or as mild as I like.
2 lbs small cucumbers
4 cloves garlic
1 tablespoon salt
1 tablespoon sugar
1 bay leaf
1 bunch dill
1/4 cup white vinegar
20 servings

1. Sterilize a 1 liter jar.
2. Place the washed cucumbers in the jar.
3. Add the garlic, bay leaf, sugar, salt and vinegar.
4. Fill the jar to the brim with boiling water.
5. Add the dill to the top of the liquid.
6. Seal.
7. Stand exposed to the light for 7 days.
8. Refrigerate after opening.

Answer 2

Grandma’s Best Dill and Garlic Pickles
Servings: 4
Change to Servings

Recipe by Heidi Allison
Ingredients

5
pounds
Pickling CucumbersPickling Cucumbers (a.k.a. Persian or Kirby Cucumbers)
1
bunch
Dill with flowers
1
quart
White Distilled Vinegar
2
cups
Water
1
teaspoon
Mustard Seeds
1
tablespoon
Turmeric
1/4
teaspoon
Curry Powder
1/4
teaspoon
Curry Powder
1/2
teaspoon
Celery Seed
1
tablespoon
Kosher Salt
2
heads
Organic GarlicOrganic Garlic crushed
1
teaspoon
Whole Black Peppercorn

Preparation

Wash the cucumbers and place in a 4-or 5-quart glass container with lid. Add the dill. In a 2-quart pot, combine the vinegar, water and all the other ingredients. Bring to a boil and simmer for 5 minutes. Pour the mixture over the cucumbers. (If the cucumbers are not submerged, top off with more vinegar.) Let cool to room temperature. Cover, and place in the refrigerator. The flavor is best if you store them in the refrigerator for at least 2 weeks. If you like the taste of new cucumbers, the pickles will be ready in 5 – 7days. Will keep indefinitely.

From the Author Heidi Allison:
If you’ve ever tasted good homemade pickles, you’ll never buy them in a store again. Commercial pickles taste too salty and have a ''mushy'' texture, while these crisp pickles have a ''fresh'', complex flavor and mild aroma. Using herbs and spices which infuse well and don’t disintegrate during the pickling process makes this easy-to do recipe work. Destined to be a family heirloom recipe!

http://www.melissas.com/recipes/index.cfm?recipe_id=2377

Answer 3

I've tried making dill pickles, but they were always soggy and/or cloudy. Never trusted them enough to eat any of them.

This is the only recipe that works for me.


Dill Pickles

20 c. water
1 c. kosher salt
4 c. white pickling vinegar
Dill
Garlic, ½ clove per 1 pt. jar
Dry hot pepper flakes, about 2 seeds and ¼ tsp. skin and such

Add dill to taste (several sprigs), garlic and pepper in bottom of sterilized jars, add cucumbers; pour boiling liquid over top to ½” of rim. Put lids on loose.

Preheat over to 425 degrees. Put boiling water in the bottom of a large baking pan to about ½” of water. Put jars in pan with boiling water and heat 5 minutes. Remove, tighten lids and place jars on a towel and cover, let cool completely.

Yield: about 6 qts. or 10 pts.

Answer 4

In my years of cooking, and canning, I have never found a satisfactory dill pickle recipe. Even with the addition of alum, they are never crisp enough. If you have a lot of cukes, go with a sweet pickle

Answer 5

HOMESTYLE KOSHER DILL PICKLES

To each quart jar add:

2-3 cloves garlic
1 sm. red or green hot pepper (optional)

Select fresh, firm cucumbers. Wash and cut off both ends, then pack in jars.
Bring to a boil:


1 qt. distilled or cider vinegar
2/3 c. canning salt
http://www.cooks.com/rec/doc/0,1650,151189-253199,00.html

hope it helps.

Answer 6

"Homemade Dill Pickles Recipe #3273
(DON'T MISS THIS ONE, you will never buy pickles again)
2 quarts water
2 quarts vinegar
1 cup non-iodized salt (you can halve this)
2 jalapeno peppers, in each jar
dill weed, in each jar
1 head garlic, divided between jars
green tomatoes, sliced (optional)
onions, sliced (optional)
1 dozen cucumbers, sliced to fit jars

1. Bring water, vinegar and salt to a boil.
2. Pour over (prepared jars ready for canning) and seal.
3. Let set for 6 weeks."

Answer 7

Buy some cucumbers.
Buy a jar of pickles.
Throw out pickles in jar.
Put your cucumbers in jar.
Wait in fridge. Eat.

Answer 8

You make them with small cucumber and a pickled mixture.

Answer 9

it's a whole messy process, if you want good ones. they do have recipes for fridge pickles somewhere, i'm sure. those are good too, but not as. go buy some valasics. if you have tons of cukes, good luck! you need lots of chemistry equipment.

Answer 10

you gotta be a dill to do it good