Homemade Garlic Dill Pickles
September 25th, 2012 | Author: Alysha
Ok, so this post may be a little overdue. But I still wanted to show you guys my last canning experiment.
In July, I canned for the first time ever by myself. I could have picked something seasonal, but I had homemade lemon curd on the brain. I still have half a jar left (which I’ve been eating on Whole Wheat Zucchini Banana Bread and my own creation – cashew butter and lemon curd sandwiches….TO DIE FOR!).
The other thing I just had to learn to do was make homemade pickles. I tried Garlic Dill Pickles and Bread and Butter Pickles using the water bath canner from West Bend. The dill pickles turned out fabulous and I’ve been giving jars away as gifts. The bread and butter pickles? Inedible. They shrank and went limp (insert the part where I tell you to get your head out of the gutter!). But seriously, I was not happy and I don’t know what went wrong. I followed a recipe from the Ball canning company. Until I figure that mess out, here is the recipe for the Garlic Dill Pickles. But beware, they are very vinegary (which probably means that Brigitt will love these!).
Garlic Dill Pickles
From Food in Jars
Makes 8 pints
2 overflowing quarts of pickling cucumbers, sliced into fat coins
4 cups apple cider vinegar
4 cups water
5 tablespoons pickling salt
16 garlic cloves, peeled (2 per jar)
¼ teaspoon crushed red pepper per jar (2 teaspoons total)
8 dill heads (1 per jar)
½ teaspoon black peppercorns per jar (4 teaspoons total)
Wash and slice the cucumbers.
In a large sauce pot, combine vinegar, water and salt. Bring to a simmer.
Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.
Pour the brine into the jar, leaving ½ inch headspace.
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).
Pickles can be stored in a cool, dry place for up to a year.
To make refrigerator pickles, pop the jars directly into the fridge once they’re cool.
Question: Have you ever made anything that has turned out completely wrong? My other kitchen fail that I can’t forget was making a spinach and artichoke mac and cheese from Rachel Ray. It said to broil for 30 minutes in the oven. That was obviously wrong because it was burnt after 5!
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Looks so good. A pickle relish tray is a staple at all my family holidays. I once intended to make this two layer red velvet cake and used yellow food coloring when I thought it was red. Tasted great, but looked awful! I also once added 3 tbsp sugar to a manicotti recipe that called for 3 tsp. It tasted so sweet, but I couldn’t bear to throw it out and ate it that night anyways.
Erica recently posted..Five Year Anniversary and a BBQ.
I know what you mean about the food coloring! Yellow and red look identical. That is too funny!
Alysha recently posted..Homemade Garlic Dill Pickles
I agree with Erica — these would be perfect for a holiday party!
Laurie @ Love, Laugh, Laurie recently posted..Not What I Planned
I’ve never even thought of that! At least I’m set for Christmas :)
Alysha recently posted..Homemade Garlic Dill Pickles
oh gosh these sound amazing!
Alex @ therunwithin recently posted..Hump De Bump
I did promise you a canning recipe! Now all you need is the canner, right?
Alysha recently posted..Homemade Garlic Dill Pickles
Thanks for the sweet shout out! I would most definitely love these–in fact, I feel like I have to try to make these right away. I loooove pickles!!
Brigitt @ Cook With B recently posted..How to Make Balsamic Glaze
Let me know how you like them if you do!
Alysha recently posted..Homemade Garlic Dill Pickles
I was JUST talking to my step-dad about pickling!! He has lots of goodies from his garden and wanted to pickle some of them (peppers mostly). I am totally sending him this link!! :)
Alissa N recently posted..Cookie Dough Bites (Healthy & Vegan)
You’re so lucky! I would love to get my hands on some peppers.
Alysha recently posted..Homemade Garlic Dill Pickles
That’s too bad the bread and butter pickles didn’t work. Those are one of my favorites. But the dill pickles look so amazing! And I have had my fair share of kitchen fails!
Chelsea @ahintofhealthy recently posted..Are you a Calorie Compensator?
Looks wonderful! My husband’s family makes great homemade pickles. We love to stir them into Indian curries :)
Alex @ Brain, Body, Because recently posted..Art Parks & Dancing
I had no idea you could put pickles in curry! That’s really interesting!
Alysha recently posted..Homemade Garlic Dill Pickles
Yum, I love pickles… and we wasted a ton of cucumbers this summer because we had a million from my boyfriend’s garden, womp. Maybe next summer!
Amber @ Busy, Bold, Blessed recently posted..10K Training: Week 4
Oh no! You should really try it! If you don’t want to can, you can make refrigerator pickles and those are just as good.
Alysha recently posted..Homemade Garlic Dill Pickles
We made quick pickles a few years ago….they weren’t that great. Haven’t canned since! :)
emily (a nutritionist eats) recently posted..daily eats: 9.26.12
That’s too bad! I’ve kinda caught the canning bug :)
Alysha recently posted..Homemade Garlic Dill Pickles
Mmmmm…I love pickles.
Trisha recently posted..WIAW & Cancellations
[...] market on Saturday for a canning class (given I’ve already canned apple pie filling, garlic dill pickles and cranberry apple butter, but there’s always more to learn). Thai-namite is right across the [...]