Dill Pickles: Try These Easy Recipes at Home!

Photo by Mike on Flickr
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Jul 09, 2020 02:00 PM

Dill pickles are crunchy and delightfully sour. You can eat it as a snack or serve it with a sandwich and all tastes just perfect.

But, do you know that you can make dill pickles at home? If you want to know how, here’s everything you need to know to make your own homemade dill pickles.

Take a look at several recipes on how to make dill pickles that Tripboba has compiled for you!

Dill Pickle Recipe

Photo by Dana on Flickr

Ingredients:

  • 1 1/2 pounds Kirby or Persian cucumbers
  • 4 cloves garlic (smashed)
  • 2 teaspoons dill seeds
  • 1/2 teaspoon red pepper flakes 
  • 1 cup apple cider vinegar
  • 1 cup of water
  • 1 1/2 tablespoons pickling salt or kosher salt

Instructions:

1. Clean the cucumbers and then dry. Trim off the cucumber blossom or stem end. oKeep the cucumbers whole and cut them into spears or turn them into coins as you desire.   

2. Put the spices in the bottles. Split the flakes of garlic, dill seed, and red pepper between the pint jars: 2 crushed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes each container. 

3. Tuck the cucumbers in the jars. Cut the ends if they are over 1/2 inch to the top of the jar. Place them as closely as possible without the cucumbers being crushed.

4. Bring the pickling brine to a boil. Place the vinegar, water, and salt in a small saucepan over high heat and bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You may not use all the brine.

5. Eliminate all bubbles in the jar. Gently press the jars several times on the counter to eliminate all the air bubbles.

6. Close and tighten the lids.

Refrigerator Dill Pickles

Photo by Ree Drummond on Flickr

Ingredients:

  • 3 pickling cucumbers 4-4 1/2" long
  • 1/4 oz fresh dill a few sprigs per jar
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 crushed cloves garlic
  • 1 1/2 tsp kosher salt
  • 1/4 tsp sugar
  • 1/2 tsp whole mustard seeds
  • 1/4 tsp whole black peppercorns

Instructions:

1. Wash the cucumbers and carve them into slices or spears. Place a canning container or other clean glass container. Since these are refrigerator pickles, there is no need for a canning pot. Between the cucumbers tuck some sprigs of dill.

2. Combine the vinegar, tea, garlic cloves, salt, sugar, mustard seeds, and peppercorns in a non-reactive saucepan. Simmer and stir until the salt and sugar absorbed. Take out from heat and cool at room temperature.

3. Pour liquid over the cucumbers into a jar.  Be sure the mustard seeds, peppercorns, and garlic are all included. If you have a much bigger container and the liquid doesn't cover the pickles fully, fill the remainder of the container up with water.

4. Lock the container and chill for at least 24 hours but ideally 48 hours.

Dill Pickle Soup Recipe

Photo by Rachel Martin on Flickr

Ingredients:

  • 1/4 cup unsalted butter
  • 4 cups low or no-sodium vegetable or chicken broth
  • 4 cups frozen Southern-style hash browns
  • 2 cups carrot matchsticks
  • 3 large whole dill pickles
  • 1/2 cup all-purpose flour
  • 1 cup pickle juice
  • 1 tsp. Old Bay seasoning
  • 1/2 tsp. coarse black pepper
  • 1/4 tsp. cayenne pepper
  • A handful of fresh dill fronds
  • 1 cup Stonyfield Greek yogurt

Instructions:

1. Break the butter into bits, and warm it over medium heat in a big pot or Dutch oven. Microwave the broth for 5 minutes in a large microwave-safe bowl.

2. The hash browns are added to the theme led butter as the broth heats. After that, stir and cover. Roughly cut the carrots on the matchstick. Add the potatoes, then stir and cover. Slice the 3 dill pickles thinly and add to the pot.

3. Insert the flour and stir well. Pour half the hot broth over and stir again. After that, add the remaining half. Add the pickle juice, black pepper, old bay, and cayenne. Simmer and stir continuously over high heat. Reduce to low heat and stir until the carrots are tender.

4. Cut the dill and chop several pickles for garnish.

5. Remove the heat and stir in 1 cup of the Greek yogurt. Pour the soup in a bowl and garnish with yogurt, chopped dill, and pickle slices.

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