What is your dill pickle recipe?

Question

What is your dill pickle recipe?

Answer 1

Buy jar of Claussen Polish-style dills.

Refrigerate.

Open.

Eat.

Mmmmmm.... yummy.

Answer 2

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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Answer 3

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.

Answer 4

i hate pickels

Answer 5

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...

Answer 6

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 ½ 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 s***w lid band, ready to eat in 3 to 5  weeks.

nfd♥