SMALL DILL PICKLES RECIPES

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OLD-FASHIONED GARLIC DILL PICKLES RECIPE: HOW TO MAKE IT



Old-Fashioned Garlic Dill Pickles Recipe: How to Make It image

When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.— Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 3 quarts.

Number Of Ingredients 7

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

Steps:

  • Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 10 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 138mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 0 protein. Diabetic Exchanges 1 Free food.

QUICK PICKLES RECIPE | REE DRUMMOND | FOOD NETWORK



Quick Pickles Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     condiment

Total Time 12 hours 20 minutes

Cook Time 20 minutes

Yield 1 quart

Number Of Ingredients 10

1 1/2 cups cider vinegar
1/2 cup brown sugar 
1 tablespoon crushed red pepper flakes 
1 tablespoon celery seeds 
1 tablespoon coriander seeds 
1 tablespoon mustard seeds 
1 tablespoon minced fresh dill
One 12-ounce cucumber, sliced into thin discs 
1 jalapeño, seeded and sliced thinly, optional 
1/2 small onion, thinly sliced 

Steps:

  • Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
  • Toss together the cucumber, jalapeño if using and onion, then transfer to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
  • Cover and refrigerate for at least 12 hours or up to 7 days.

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