Comments on: Garlic Kosher Dill Pickles

By: Stephanie

Stephanie — Fri, 19 Aug 2011 02:42:38 +0000

So it is ok to make more brine solution if you are running low to top off your jars before going in the canner to be processed? I made bread and butter pickles and was a little short on brine so I mixed up 1/3 of all the ingredients in the brine (salt was not one of them….it was just cider vinegar, sugar, tumeric, mustard seed, celery seeds) and then made sure the jars were filled with the appropriate amount of headspace and processed as directed. How do I know if this is ok?

By: Michael Beyer

Michael Beyer — Wed, 18 Aug 2010 15:06:44 +0000

Thanks–I’ve been looking for a great dill pickle recipe.
These are my favorite bread and butter pickles. They are what grandma would have made: http://michaelbeyer.wordpress.com/2010/08/17/your-classic-bread-and-butter-pickles-2/

By: Matt

Matt — Wed, 23 Sep 2009 01:32:41 +0000

There are a lot of different dill pickle recipes out there; some more complicated than others. I’d suggest you do a Google search and find one that you like.

By: irvin schauer

irvin schauer — Sun, 20 Sep 2009 03:30:12 +0000

i am looking for a very simple dill pickle formula. as i remember it, everything goes into a ice cream pail. the cukes are cut into 3/4 inch chunks, put a cover on the pail and put it in the fridge for a week or so, they were so delicious. hope you can help me, my sister gave me a ton of cukes from her garden. thanks

By: Matt

Matt — Sun, 13 Jul 2008 16:16:18 +0000

I haven’t made them whole but the original recipe actually specified whole pickles so you should be fine just using the whole cucumbers in place of the sliced ones. It may be a tad bit harder to put them in jars, however.

By: joe

joe — Sun, 13 Jul 2008 16:01:44 +0000

i like my pickles whole have you tried your recipe this way and if so how was it

By: Matt

Matt — Sun, 22 Jun 2008 01:28:03 +0000

SLR, I may have to give your pickle recipe a try. I’ve already got a second batch fermenting in the fridge so yours will have to wait for a little bit.

By: SLR

SLR — Fri, 20 Jun 2008 23:18:22 +0000

Ok I just have to jump in on this one.

I am a dill Pickle freak.. Yes its true. I have been putting up for over 15 years and the best pickles I have ever eaten are mine… As a mater of fact I am making some tomorrow… I have 5 lbs of freshly picked (from our) garden pickling cucumbers and they are swimming in kosher as I type. I am a teacher in Cerritos, a mother of 2 kids (one lives with his wife in Long Beach.

How do I make my Dills? Easy. I follow the Morton kosher salt recipe and omit all pickling spices.(yes its true) I feel that the spices take away from the pickles bite.. I add 2 dried red whole chile, and one clove of fresh garlic sliced in thirds, and a nice sprig of Dill to each jar and several pepper corns . Thats it in a nut shell. They are the best pickles in the world. Boy are they full of garlic and a nice hot bite of chile, bringing a nice spice to the pickles.

Just remember to follow the directions on the Morton kosher web site. I also dont process as long as morton says. Its a matter of experience for me when they look perfect, meaning crunchy not soggy…
Ok enough. SLR

By: helloworldbea

helloworldbea — Thu, 05 Jun 2008 02:22:16 +0000

Interesting recipe. I might try it out myself sometime!

By: The Jew & The Carrot

The Jew & The Carrot — Thu, 05 Jun 2008 01:58:33 +0000

Hey Matt,

Found you on Tastespotting – those pickles look amazing and I agree, dill is the way to go. (I never personally understood sweet pickles. Sweet is for dessert, not brined cucumbers!).

Anyway, if you’re into home fermenting, I thought you might like this interview with fermenting guru, Sandor Katz.

http://jcarrot.org/meet-sandorkraut-and-win-his-book/

Keep up the good pickling!

Leah