Garlic Dill Pickles Recipe - Weekend at the Cottage (2024)

FAQs

What is the best vinegar to use for dill pickles? ›

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Because we're a cultured lot here at Sweet Genie we were surprised pickles were included in Kosher dietary laws. Well, we were right, it turns out they're not! A "Kosher" pickle in the US just means it has garlic added to the brine.

Cucumbers: Pickling cucumbers are preferred, but regular cucumbers can be used also. Dill: In place of the dill seeds, you can substitute 5 heads of fresh dill (the yellow flower portion) or 2 teaspoons dried dillweed for each jar (10 teaspoons total).

Begin sampling the cucumbers after 4 hours if you've quartered them, 8 hours if you've halved them. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste pickled enough to suit your taste.

Using apple cider vinegar to make homemade dill pickles

Many recipes online call for using white vinegar and when I first started out in my homemade dill pickle making journey I did use white vinegar as well. White vinegar works just fine and you can use that in this recipe instead of ACV.

Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.

Kosher pickles are made according to Jewish dietary laws, while regular pickles may be made using any ingredients and processing methods. Kosher pickles are typically made with a salt brine and flavored with garlic and dill, while regular pickles may be pickled with vinegar and flavored with sugar and other spices.

Dill pickles are the most popular type of pickle. They are, quite simply, brined cucumbers flavored heavily with dill. And pickle recipes for dill vary: Some include garlic, pickling spice or even spicy peppers. All, though, rely upon dill whether fresh, dried or in seed form.

The Israeli pickle is always full-sour. Another difference is the cucumbers themselves. While the Americans pickle the Kirby cucumber, a very thick variety with rough skin, the Israelis use Middle Eastern cucumbers, which are thin, smooth skinned, and the smaller they are the better.

Bouquet – Bouquet dill offers high seed and leaf yields. This variety turns out large flowers, long sturdy stems and large leaves. Many people use bouquet dill for cut flower arrangements. It's also favored for pickling and this variety of dill tends to be the most popular home garden choice.

Is it cheaper to make your own pickles? ›

haha I simply cut each cucumber in quarters lengthwise. The result was delicious, and since we don't eat pickles that often, that means we're set for the coming year! No pickles to buy for a whole year! And those 7 jars cost me only about $25 to make (not including the jars) for all organic ingredients!

Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.

For a quick and easy way to help ensure crisp pickles: soak cucumbers in ice water for 4 to 5 hours before pickling. This is a safer method for making crisp pickles. Using lime, or calcium hydroxide, in solution for soaking cucumbers changes the amount of acid in the cucumber tissue.

To make the best pickles there are some general techniques to follow to ensure you end up with a great quality pickle. As soon as you bring your cucumbers in from the garden or home from the market you'll want to get them into a cold brine. In order to do this, there is one important step you must not skip.

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

Vinegar used for pickling must at least 5% acidity. Look at the label to be sure that the vinegar you are using is 5% acidity. Sometimes vinegar will be labeled as grain; 5% acidity is the same as 50 grain. Most white and cider vinegars used for making pickles and salsa are 5% acidity, but not all.

“Pickling vinegar” is a term that is usually used for vinegar PLUS spices and flavorings that are ready for use to pickle a vegetable. White vinegar is a component of pickling vinegar, as is salt, peppercorns, bay leaves, etc. Pickling vinegar is more acidic than regular vinegar.

Use Calcium Chloride

Calcium chloride (CaCl2), sometimes known as “pickle crisp”, is a type of salt that helps preserve the crunchiness of food.