How to Make Garlic Dill Pickles
Home Made Dill Pickles
Remember going to the movies and getting that huge dill pickle to eat along with a soda? Do you still have pickles on your hamburger or alongside your ham sandwich? Wouldn't it be great to be able to make your own pickles? Pickles have been a favorite snack food and condiment for years! You can tweak the recipe in several ways to your preferred taste. Our favorite is Garlic Dill Pickles, with a little jalapeno added for just a little kick.
I am going to share with you the best recipe for dill pickles you have ever tasted. Our grown kids know that when they come to visit, they get to leave with a jar of pickles or a jar of our jalapeno pickled okra.
Equipment Needed for Canning Pickles
- 4 quart jars, steralized, with rings and lids
- large pan for water bath
- small pan to heat lids
- jar lifter
- kitchen tongs to remove lids
Softening the Seals on Lids
To have everything ready you will want to place your lids in a small pan of hot water to soften the rubber seals. I set a towel on the cabinet or table to place my jars on once they are finished processing.
- 12-15 cucumbers, washed
- 1 small jalapeno pepper, mild/hot
- 2 cloves garlic, per jar
- 3 cups vinegar, white
- 3 cups water
- 6 tbsp canning salt
- 2 tsp dill seed
- 1 tsp mustard seed
- Wash cucumbers throughtly to remove little black spiney bumps.
- Place 2 whole cloves garlic in the bottom of each jar. Add the mustard seed and dill seed also.
- Now pack the pickles into the jars. It is easier to pack them if they are wet. If you want "hot" pickles, now is the time to add 1 jalapeno to the jar. Use the small pickles to take up any dead air space you can.
- Now mix the vinegar, water and salt together and bring to a boil. Once boiling, pour the mix over the pickles, leaving about 1/2" head space.
- Place the heated lids on the jars and screw rings on snugly.
- Add about 1-2 inches of water to your large pan and place the jars inside. I like to set the lid on top of the jars, it just helps hold in the heat. Bring the water to a boil and "process" for 10 minutes.
- Once your processing is finished, take the jars out of the pan and place on a towel or something heat resistant. Using a pot holder, screw the lids down tight on the jars and set them aside to cool.
|Serving size: 1 Large Pickle|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 4 g||1%|
|Sugar 2 g|
|Fiber 2 g||8%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Canning your own pickles is a great idea! You can have pickles just the way you like them all year long. Pickles will last for several years if you store them in a cool, dry place. You do need to let them sit for about 30 days before eating, to ensure the best flavor.
Pickles are a very healthy snack as well. They are very low in calories and they basically have no saturated fat and no cholesterol. Pickles are a good source of vitamin A, K, potassium, manganese, calcium and high in dietary fiber. However, they are high in sodium, take care if you are on a low sodium diet.
I hope you have enjoyed my recipe as much as I have enjoyed sharing it!
How Do You Like Your Pickles?
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