Best 2 Classic Dill Pickles Recipes

Welcome to the adventure of discovering the perfect recipe for creating classic dill pickles, a culinary treat that has been enjoyed for generations. With so many pickle recipes out there, the journey to find the best one can be overwhelming. In this article, we will guide you through the depths of pickle recipes, exploring the secrets and nuances that make each one unique. We will provide you with the knowledge and tips necessary to craft the perfect batch of dill pickles, ensuring a crisp texture and a flavor profile that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC DILL PICKLES

Classic Dill Pickles image

Provided by Alison Roman

Categories Side Low Fat Vegetarian Kid-Friendly Summer Brine Healthy Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 2 quarts

Number Of Ingredients 14

Ingredients

For the brine:
1 cup distilled white vinegar
2 tablespoons kosher salt
2 teaspoons sugar
2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)
2 cups water
For the pickles:
2 pounds kirby cucumbers, quartered
10 large dill sprigs
Hot brine (see formula, left)-using
2 teaspoons black peppercorns
2 teaspoons caraway seeds
Special equipment:
Two 1 quart canning jars with lids

Steps:

For the brine:
Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
For the pickles:
Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.
Dividing evenly, pour hot brine (see formula, left)-using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices-into jars and cover. Let cool, then chill.
Do Ahead
Cucumbers can be pickled 2 months ahead. Keep chilled.

CLASSIC DILL PICKLES (REFRIGERATOR)

Classic Dill Pickles (Refrigerator) image

These are an easy-to-make pickle that are tangy. In my humble opinion, much better than store-bought. You can taste the garlic and other spices. The nice thing about this recipe is it is fast and easy to modify to your taste. Cooking time is refrigeration time.

Provided by TimUwe

Categories Vegetable

Time P1DT20m

Yield 1 quart, 20 serving(s)

Number Of Ingredients 9

Ingredients

5 pickling cucumbers
3 tablespoons kosher salt
1 head fresh dill
2 garlic cloves, peeled and halved
1/4 teaspoon black peppercorns
1/4 teaspoon celery seed
1 teaspoon mustard seeds
1 cup cider vinegar
1 cup water

Steps:

Trim the ends of the cucumbers.
Quarter each cucmber lengthwise.
In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.
Cover and refrigerate for 2 hours.
Rinse the cucumbers several times and pat dry.
In a small saucepan, add water and vingear and one tablespoon of salt.
Bring to a boil.
Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.
Pack container with cucumber spears.
Pour hot brine into container.
Let pickles cool to room temperature, about 2 hours.
Cover and refrigerate for one day to develop flavor.
The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.

Nutrition Facts : Calories 14.9, Fat 0.1, Sodium 1049, Carbohydrate 3, Fiber 0.4, Sugar 1.3, Protein 0.5

Tips:

Choose the right cucumbers: Use fresh, firm cucumbers that are about 2 to 3 inches in diameter. Pickling cucumbers are ideal, but you can also use other varieties like Kirby or English cucumbers.
Prepare the cucumbers properly: Wash the cucumbers thoroughly and cut them into 1-inch thick slices or spears. If you're using pickling cucumbers, you can leave the skin on. For other varieties, you may want to peel them.
Make the brine: The brine is what gives pickles their flavor and crunch. It's typically made with water, vinegar, sugar, salt, and spices. You can also add other ingredients like garlic, dill, or mustard seeds. Be sure to dissolve the sugar and salt completely before adding the cucumbers.
Pack the cucumbers in jars: Pack the cucumber slices or spears into clean glass jars. Make sure to leave about 1 inch of headspace at the top of each jar.
Pour the brine over the cucumbers: Pour the brine over the cucumbers, making sure to cover them completely. Seal the jars tightly and shake them gently to distribute the brine evenly.
Let the pickles ferment: Place the jars in a cool, dark place and let them ferment for at least 2 weeks. The longer you let them ferment, the more flavorful they will become. You can check on the pickles periodically to make sure they are still covered in brine and that there is no mold forming.

Conclusion:

Making dill pickles at home is a fun and easy way to enjoy this classic fermented food. With just a few simple ingredients and a little patience, you can create delicious pickles that are perfect for snacking, salads, sandwiches, and more. So next time you're looking for a tasty and healthy snack, give dill pickles a try!