The best GARLIC DILL PICKLES recipe!
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- Опубликовано: 3 сен 2018
- #weekendatthecottage #dillpickles # dillpicklerecipes
Crisp and crunchy, these GARLIC DILL PICKLES are perfect with a favourite sandwich, served with a flavourful roasted meat or simply on their own. For the full recipe head to the website:
weekendatthecottage.com/garli...
This recipe, in particular, has made the rounds amongst friends and loved ones and been the subject of many a conversation. The pickles deliver such memorable flavours while holding their shape and stellar appearance. Prepare to feel really proud of the accomplishment of making something so delicious!
Why is this GARLIC DILL PICKLES recipe so perfect? We think it’s how they walk the proverbial fine line of being crisp yet crunchy, with a uniform texture through the entire pickled cuke - no one’s a fan of mushy-centred pickles. We also love the big finish where the pickles release that perfect balance of vinegary tang that brings out the best flavours of the cucumbers slightly scented with garlic and pepper. The objective: a joy-inducing moment when you take your first bite.
Here’s what to expect and consider when preparing them:
CANNING - The process of canning vegetables is always a rewarding endeavour. We suggest you head HERE to read our post about canning. You can also click HERE to watch the video of us making another fabulous recipe, our BREAD & BUTTER PICKLES.
CUCUMBERS - We’ve said it before - every great pickle recipe begins with great cucumbers. We used #2 Kirby’s for this recipe and they’re perfect. Kirby cucumbers are known for their crunchiness and the number 2 refers to their size, about 2-inches in length. Since this pickle recipe yields whole pickles as opposed to slices or spears, we think this the ideal size.
Look for #2 Kirby’s at a local farmstand or farmer’s market, but you may even find them occasionally in a larger supermarket during the late summer pickling season.
Regarding quantity, we purchased a half-bushel of cucumbers and ended up with 15, 1-quart jars. That represents some serious good eats for a bit of hard work.
SIZING - This was the first time that Carol and I made DILL PICKLES together. She was busy working on preparing the dill weed and garlic while I washed the cucumbers (BTW, it’s essential that your cucumbers are thoroughly washed before you begin the recipe). She was particularly interested in why I took the extra time to organize the cucumbers by size.
Although I’d purchased #2s, the cucumbers still varied a bit in size. Sorting them into tiny, medium and full size helps when you go to stuff them into the sterilized jars. Stuffing the jars is kind of like a pickling puzzle where you need the perfect sized cucumber to fit somewhere. Having them sized in advance helps.
THE BRINE - We always suggest using pickling vinegar instead of white vinegar for canning recipes; the higher percentage of acetic acid is essential for shelf-stable canning. We also used pickling salt for this recipe and I did take my sister Dana’s advice and added just a smidge of sugar - old family secret, apparently! The sugar doesn’t make the brine sweet, but I do think it takes some of the edge off the vinegar.
DILL, GARLIC AND PEPPERCORNS - Using conventionally grown fresh dill found in the herb section of a supermarket won’t cut it. Look for dill weed at the market when you purchase your cucumbers. It’s important to work with the head of the dill plant, and also add in a few bits of the dill stalk for an added flavour boost.
I’ve learned not to be bashful when adding the sliced garlic to the jars, they are garlic dills after all. The peppercorns also add a subtle spiciness to the pickles.
BIRD’S EYE CHILI PEPPERS - On a whim, I decided to add whole bird’s eye chili peppers to some of the jars, and in retrospect, I’m glad I did. It’s always fascinating to experiment and try new things whenever we’re testing a recipe.
I was thinking the added heat of the peppers may create an entirely new taste sensation and was I ever right. The pickles made with the peppers are awesome and I suggest you follow my lead and add a pepper into a few of your jars. Let us know what you think in the comment section at the bottom of this post.
THE WAIT - Here’s the tough part - as all expert home canners will tell you, wait three weeks before you open a jar and try the fruits of your pickling labour. It gives the pickles a chance to mature in their salty brine but also gives you a chance to work on your list of who’ll you’ll be giving a jar of your very own GARLIC DILL PICKLES too.
GARLIC DILL PICKLES - it’s crunch time for this beloved condiment!
For more great recipes and entertaining ideas, please visit:
weekendatthecottage.com/
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THANKS FOR WATCHING! 
Хобби
I’m 13 years old and when I saw this recipe I ran straight to the garden in the backyard and grabbed some cucumbers. These are sooo good! And they have and awesome crunch!!
Yay, Gillian! Hoping someone's there with you - it's a lot of work!!! Also, that canning water is very hot, please be careful... k?
I copied this to a tee and 4 months later (today) the pickles I made were awesome! Big hit with entire family. Thank you so much. New yearly tradition for me. Thanks for teaching me a new skill!
NELSON... you just made my day! Thanks for trying the recipe - it's dear to my heart and I'm just so pleased you and your family enjoyed! Now you can tell all your friends - you're in a pickle with Weekend at the Cottage!
Love pickles! Been wanting to do this. Thank you for the great video!
Thank you Sheepdog! Looking forward to the launch of your channel!
❤️ so sweet!
Thank you for this!!! I’m going to try it!!
Yay, Briann - hope you enjoy! Honestly, best pickles we've ever had!!!
YOU'RE freaking awesome!! Thank you. I NEED to learn all about pickling a lot of things, due to us soon. Living off the grid!! Super excited!!
My goodness... who knew our pickles would be so popular. I mean we always knew they were delicious... but the whole world loves them!!!
Yum! So excited to try making pickles this summer!
Thanks, Courtney! You are going to LOVE them... everyone does... and wait until you have them with a fave sammie - like grilled cheese... amazing!
This recipe is totaly AMAZING! Thank you so much for this. They are such a big hit with my family!
Thanks, Caroline! They seem to be bringing lots of people great joy and we're thinking, PICKLES MAKE THE WORLD A BETTER PLACE! Big hugs from cottage country! N
Omg these dill pickles are the best. My 12 year old grandson and I made them, finally opened a jar yesterday and they are the best! Almost like Strubs! I remember you on TV and always so informative! Glad you have this channel now!
Thanks Lauren! SO happy you made them... and also love that you included your grandson in the process - nice way to spend time, right?!!! Thanks for finding me... and the website! XO N
I’ll try to do it soon, great video thanks for sharing the recipe.
Thank you, Jaimeluis! I bet you'll enjoy them... the perfect balance of crispiness and zippy garlic flavour!!! All the best!
That was awesome.
Thank you! Sorry about the sound... making delicious, crispy pickles is noisy!!!
I agree with the title- I made these last year and the resulting pickles (made with Boston Pickling cucumbers) were incredibly good. Making my first batch of this season tomorrow. It’s going to be a tough wait until they’re ready, but rest assured that first jar won’t last long!
Thanks so much for posting your video!
Matt! Good for you! Always makes me laugh, when I finish and think "That's a lot of pickles!"... and then, before I know it... they're almost all gone - so delish! THANKS for watching and trying our recipes!
So neat! Thanks for sharing! 🕊
Thanks, Vee... they never last long... but sheesh, are they ever good!
well presented!! Best pickle canning tutorial i've watched yet . thanks for sharing so perfectly!
THANK YOU, Stephanie... what a kind and lovely comment. I'm off to the local Mennonite farm tomorrow... just a 1/2 bushel... but... picks on the way!!!! Yay!
Made this recipe last summer and they turned out amazing.
Thanks Richard! It's a friends and family favourite for sure!!!
Such a concise video! Thanks for the great video.
Thanks for watching and writing in Alt0233! Such a wonderful recipe and here it cottage country... I serve pickles with everything!!!
Thanks for sharing this! Just finished a batch and can’t wait to try them 🍺
Thanks for trying the recipe - I always crack open 1 jar the day after... but the rest - let 'em sit for 2 weeks for maximum flavour!!!
Awesome recipe I am going to try it very soon. Thank you!!
Thanks, Scottie - absolutely a fave - it's a bit of work, but SO worth it. Wait until you have one with a corned beef sammie... crazy good!
Made these last year, Best dill pickles ever and so easy thanks to the step by step video. Making them again this year but making a full bushel caus we are them all by Easter,!
Thanks, Lynne! Same here... I need to make a bigger batch this year. Big hugs!
These look great. I followed your technique making the bread & Butter pickles, and the results were outstanding. I will give these a try next pickle season. Thanks for posting.
Hey, POPS! If you think the B&B's were good... just wait! You are going to LOVE these! Thanks for watching and trying our recipes!
Superb presentation. Thank you.
Thanks, Mark - hope you enjoy!
this guy is one nice dude
Thanks, Stache!!!
Super nice!
I made the pickles in the summer, the same day you did. lol...well, we just tried them. I am SOOOO happy with how they turned out!!! Crisp and flavourful. Delicious. SO happy. I know they are going to be a big hit when our family comes home for Christmas. Thanks so much for your detailed recipe. This is the first time I have been thrilled with the results.
Jacqueline... I'm SO happy! It's amazing how crispy they are, right? Good news - you're family will love them too! Bad news - December 26th, you'll be out of them until you make more!!! Thanks for trying our recipes... and thanks for being a part of Weekend at the Cottage!!! XO!!!
Do you boil the brine?
Yes, it needs to be boiled before adding it into the jars...
thanx Nik .....I plan to try to make pickles next weekend!! excited LOL
Thanks Steven!!!
It's EXTREMELY important to mention that this recipe was made with 7% vinegar, and not the 5% that is common in the U.S. and many places. There is no standard acetic acid content for "pickling vinegar" so this is critical information. These are not suitable for storing on the shelf or safe from botulism if made with 5% vinegar at a 3:1 water to vinegar ratio.
THANK YOU for this reminder! I agree and only use the good stuff - 7% all the way!
If you use 5% vinegar all you need to do is use a 50/50 mixture. Perfectly safe
What Should Have Been Used?
We used the pickling vinegar... and suggest you do the same...
Thank you for pointing this out. I wondered why the ratio for most dill pickle recipes is 1:1 water to vinegar. The vinegar that most stores in the USA sell is 5%.
I really can’t wait to do this
You go... it's such a delicious recipe - and don't forget to give some to friends!
Nice recipe and great instructions
Thank you, Rod! Made them myself today... great minds...
I love this!! Having my morning coffee and looking for ideas on canning, just stumbled on your channel. we are hooked and love the bright personality.
Hey! Thanks for writing in! Hope you can try these pics, certainly a fave round here. How's the fishing - season open? Whatcha catching? Yay!!!
Me too. I'm getting ready to put up a bushel.
I dill pickled a batch of my green beans. They are awesome. I washed and blanched them, then poured the brine over them and put them in my fridge. They came out so crunchy and dilly.
RUUUTTTHHHHHH! This is SO awesome! Thanks for trying our recipe and giving it you expert twist - can only imagine how delicious your dilly beans are - yippee!!!
Thank you! My garden is producing so many cucumbers! Going to try for the first time. 🌹💕🌹💕🌹💕🌹💕🌹
Yay, Bernie!!!! This is one of our most popular recipes - we know you're going to love them!!!
You're so nice! Love the video thanks! Going to try pickling soon!
Thanks April Dawn... hope you enjoy the pickles!
Very informative video ! Thanks !
Thanks, Doc! They really are quite fab!
This guy is a real Serb. He pronounces his last name correctly. I'm glad to see there's still people who remain true hiers of their names.
Hey Thomas! This is a surprising comment - but thank you. Although I was born in Canada, both my parents were from Serbia. Hvala lepo!!!
Ok I'm gonna try them out. Thank you
Thanks, Mary! Here's to crispy pickles!
Cutest pickle recipe video ever!
HA! Wait until you try them - best, ever! Thanks for watching, Anna!
Made these today, cannot wait to taste!
Cheryl... YAY, you!!!! So... not sure if you've seen other comments but here's the deal. I always crack one jar, day after, because I can't wait to try them (so delish!!!!). The rest... try to let them sit in a cool place for 2 weeks just for the flavours to mature - hope you enjoy! Thanks for trying the recipe! XO
Hi, I thought you would need to wait 6 weeks for pickles to be ready but I see 2 weeks, let the tasting begin, the jars look so yummy, I used a Thai red pepper, THANKS
You sound like you have an amazing personality and an all around good person it's just a feeling that exudes when you speak
Thank you for these kind words, Bijuu! Appreciate you watching - warmest regards!
Wow, I'm glad I found this channel!
Thanks, Humble Soldier! We appreciate you watching!
Great video, your a natural on camera. I'm going to make a batch right now. Thanks
Thanks BHH! Hope you enjoy the recipe... hope you're all well way over there in the west!
I will try this
So wonderfully crisp and crunchy - everyone loves these pics!
Made a few quarts this spring. Delicious crisp and garlicky. Only have 1 pickle left. Gotta get some more made. Took some to work they were a huge Hit.
Thanks Paul!
Ill be doing this next weekend
You're going to love them Young D!!!
Thank you pal.
Thank you, Frank Frank! Crunch is the deal...
@@Weekendatthecottage it's been very useful.
From UK.
23-13 o'clock.
Great vid, thank you. Just finished a batch so, guess I'll see how they turned out in about a month.
If you just happen to open one jar today... just to make sure... well then... YAY!!!!
Great vid! How long will the pickles keep using this method? I've also seen the "cold" method done with just lacto fermentation (ie just brine)
Hi Valeria... some say at least I year. I usually eat mine within 6 months!
I accidentally made this exact recipe, only i don't use jars, i reuse wide mouth plastic juice bottles, and i don't cook them like the last step (plastic, duh!), I haven't had any problems or spoilage, and the pickles are super crunchy :)
Kar... as long as they came out super crunchy... ya did good, kid! Thanks for trying the recipe and writing in!
Really is the best recipe. Going to make them again tomorrow got 6x3 litre baskets of cukes for $3.88.
What? Amazing! Get me some Sista! XO
Great information and I applaud you for your pace. Can sliced cucs work for this recipe?
Thanks for writing in True Works. I've only ever done whole cukes, but a subscriber wrote in and said she did the sliced method (1/4-inch thick slices and it worked perfectly. Another thing - she suggested trying to layer the slices to maximize the fill of the good stuff in the jar!
I want one
Sorry... we only let friends try 24, at a time!!! They are really fab tho, hope you can try making them!!!
I always put my cucumbers in a bucket and put ice over them for at least 2 hours. It seems to help keep them crunchy instead of soft.
Great idea Laurie!
Like your music!
Thanks Melinda! Sorry about the noise as the pickle pot vert to boil... XO
Hi there, great video I am going to give this a try. Question, could you use this same recipe and method to can carrots as well? Thanks
Hello Es Co! So... for sure the brine, garlic, dill, peppercorn combo will work. My only unknown... the carrot sticks. My gut says they'll work, but, make sure to cut the carrots into uniform size sticks... just so they all cook the same when you process. I'd also extend that processing time to 20 minutes. Please... let us know how they turn out! Yay, YOU!!!!
Mi piace!
Mille grazie, Antonio!
Hi. Thank you for the recipe. These pickles are awesome. BTW. Should I refrigerate them or keep them out. I live in Indonesia so it’s quite humid here. Thx in advance. 👍🏻😊🙏🏻
Hello Edwin... fro the other side of the world!!! You only need to keep them in the fridge once the jar is opened. That said, keep the unopened bottles in a cool dark spot. Yay!!!
Looks delicious! I used to can a lot when I had family around to help eat the bounty, but sometimes it doesn't seem worth it for just me alone. It would take years to eat everything up!
Give them away as gifts Denise!
what an amazing video
Thanks Matheus! Hope you enjoy, if you get a chance to make them!
@@Weekendatthecottage Made them yesterday while watching! they all pretty waiting for me to devour them :D
Awesome man thanx. I added three chopped green chili peppers and like five times the amount of dill. Not much room for pickles however should be delicious
Ash... they sound great! Love the spice + dill combo, right?!
Great video, amazing pronunciation!
Thanks, Thanos! We really appreciate you watching!
If I can find some cucumbers today I'm going to make some more garlic dill pickles. Just ate the last pickle this morning with some cold smoked salmon that I made Thursday 😋. Made the cold smoker as well,quite proud of it.
Woot! Nothing quite like these homemade crunchers... thanks, Paul!
@@Weekendatthecottage Glad that I was able to find your recipe again. I grew up on a small farm and my mom taught me and my brother how to do just about everything. We had a huge garden and we fed a lot of people and bartered for stuff as well.
Yay, Paul... get ready, the cukes are coming!
@@Weekendatthecottage the pickles came out great again. Sent some to my family in Northern California. They loved them. Now people at work want to buy them
So far I give them away. I just enjoy seeing people enjoy something that I made. Thanks again.
Have you made pickled jalapenos. Do you have a recipe for them? Appreciate an answer back
Everyone loved your/my Garlic dill pickles 😋
Hey there! Nice video, thanks :) Question: I'm from Italy and I'm planning to follow your recipe. Is there any difference between "regular" sea salt and pickling salt? May I use the normal salt? Cheers, keep up the good work
Hi Ivan... buon giorno! Sometimes "regular" salts contain an anti-caking agent like iodine. A treated salt can make the pickles go a darker colour. Pickling salt is pure salt... so... try to use a salt that hasn't been treated... cool?! Thanks for writing in!
Mahalo (Hawaiian thank you) for your video. Today, I canned my cucumbers from the garden. I will taste on August 28th. It took me about four hours. I am not a wiz in the kitchen.
Daryle... thanks for watching and writing in. The fact that you'r "not a wiz" in the kitchen doesn't mean much to us - because, NOW you are. My goodness - you grew your own veggies and then, canned them??? Way to go man, eh?! (Canadian for amazing!) Let us know how they taste!
TFS❣️. Does the boiling temp go above 180? Does it matter for a crunchy pickle? No leaves for tannin? Thanks
Hey Della... thanks for writing in. I'd say temperature probably gets to 200 but the pickles stay crunchy every time. I've never added leaves - they just keep their crunch naturally without them it seems!
Me again. So my husband just brought home a bushel of perfect sized dill cucumbers...guess what I will be making tomorrow. Our whole family loves them so much!!
Ha! You'll be making a lot of pickles... at least 24 to 36 jars...
@@Weekendatthecottage you were spot on!! 33 liters of dill pickles, phew
Yay, Jacqueline! That's a lot of deliciousness you'll be enjoying!!!
I wanna go to the COTTAGE!!!
Thanks for writing in - thanks too for watching our videos!
Weekend at the Cottage
I made your pickle recipe today, I cut mine in half, so I will let you know if they are still crunchy when halved. Thanks for the excellent tutorial 👍
Look yummy 😋..I would like 2 use mini cukes that r in the grocery store in the winter, do you think they will work? Also since I can't get that long dill weed, do u think I could use fresh dill? Thx
Hi Marie - they won't be as firm as little Kirbys in season. Maybe slice them and do pickle slices. They may work better! Hope this helps!
@@Weekendatthecottage thx..I'm actually doing the slices but a refrigerator style🥒..I will try yours in the summer when everything is in season...thx again marie, fellow windsorite🥰
Hi. 10 minutes after putting jars in or start timer immediately? Sorry super new and want to try these today lol
Yes... that will work perfectly! Good luck Amanda!
Hi!! Thanks for replying! Do I ice the cucumber slices first?
Hey Jacqueline... I don't think you need to - one step too many? I'd just layer them in, add the regular brine and process - fingers crossed!!!
@@Weekendatthecottage thank you! making them now
I'm about to make some but adding spices( per quart--- 2 tsp dill seed,garlic,/2 tsp black peppercorn, 1/2 tsp mustard seed, 1/2 tsp coriander seed, fresh dill) to the brine then straining and then filling the jars up with the brine. Have you ever added spices to the brine when boiling it? I feel the taste of the dill and spices will truly come out but who knows if it will be too strong
Hey Dood! Fingers crossed this works. Couple things 1) boiling those spices may change the colour of the brine (making it muddy or cloudy) 2) you may reduce the impact of the flavouring (no infusion). I do think placing the spices directly into each jar gives more flavours as the jars sit weeks and months after. Case in point: adding the bird's eye peppers - those jars throw amazing spicy heat. Again, fingers crossed, let us know!
Where did you find those little perfect pickles? Farmers market ? Back garden?
I always purchase them from a local farmer - I ask for #2's - it's the smaller size. This year one bushel cost $55... but I have over 18 jars!!!!
If your pouring hot liquid and the jars be turned upside down to seal? I always get soft pickles when I water bath. Thanks
Hi Tina! Thanks for writing in. Nope, our method and the directions always produce crispy pickles! Hope you can try...
Awesome. Are these nice and salty and tangy?
Yes, Ben... and really crunchy!
How long do you process them?
10 to 15 minutes... but I take them out when the pickles are still a bit mottled in colour... looking for a tiny bit of bright green remaining. Does that help? Thanks for writing in Arlyne!
Its that time of year again and I am going to make dill pickles. Unfortunately I could only find bigger cucumbers..about 3 -4 inches. I watched your bread and butter recipe but my family doesnt like them. Do you think I could follow your instructions with sliced cucumbers, fridge overnight etc and when it came to jarring I could follow the dill recipe? I absolutely love that one and will keep looking for smaller cucumbers so we can make the same as this one which are so delicious.
Hi Jacqueline! Thanks for writing in - a couple of thoughts! 1) You can add 1/3 of the peppercorns, sliced garlic, and dill into the jars. Then, SLICE the cucumbers into 1/4 slices. Then layer them in the lars. Repeat two more times to fill the jar. Maybe push the slices down gently so they get jammed in there. Use the same brine and follow the same process. It should work perfectly... I did the same thing this year!!! Does this help???
Thank you for the reply! My question was the same and I will try with modifications! 😊
Hello..thank you for the great video..what is the shelf life on these plz?thank you..another question plz...do you cut the bottom off a bit where the blossom end was?cuz I watched other videos and they said to cut a bit off the bottom where the blossom end was before canning?thx
Hi Mystique Rose! Thanks for watching and writing in. I usually eat the pickles within a year, but they never last longer than a few months - because they get eaten so quick - very good! No I don't trim off the ends - I find leaving the cucumber intact create a crispier pickle. Hope this helps!
@@Weekendatthecottage hi there..thank you for replying back and for your help!have a wonderful day😊
I've never made pickles before and I want to very much. Although, where can I find the pickling vinegar and the pickling salt....can't find it anywhere!
Hi Naomi - thanks for writing in! Usually grocery stores carry, especially during late season canning season. I know this may sound crazy but I've also found them at big general stores too! Call ahead!
I’m in the UK but I just use cooking salt but deffo not table salt if that helps?
I've been looking for a good Clausen Kosher Dill knock off reliant this one looks close to theirs but I noticed you didn't use any mustard seed. Is that family preference or was the omitting of it for another reason?
Hi KJ... these pickles are quite divine but the recipe is all about the crunch and garlic-dill flavour. Add the bird's eye pepper... swoon-worthy. So... those mustard seeds??? I've only ever added them when making bread & butter picks, or relish - personal thing. Of course you can add them... but try a few jars without, please - really want you to try them, as is! Yay! N
@@Weekendatthecottage thank you for the response! I'll definitely be trying this recipe and then again a few other jars w a couple of different tweaks.
You CAN... do it!
Can I slice them up and use this method
Yes... into spears (recommended!)
How long do they pickle before it’s ready to eat?
I always crack open a jar the following day - because I can't wait. Then, let the rest sit for two weeks for the flavours to soak up in the pickles. AMAZING!!!
This looks like a fantastic recipe...
I do, however, have one question.
I've been hearing a lot of mixed things about using hot vs cold brines.
Does it make a difference to the final product?
What can one expect if you use one or the other?
Hey, Scradley. Thanks for watching. We have ZERO experience with cold brine, so can't offer an opinion. BUT... this recipe... made using hot brine... is OFF THE CHARTS! (just saying!). Sorry... you're in a pickle...
@@Weekendatthecottage
Ha! I appreciate the pun work.
🤘😁
Do you have an actual recipe that I can go by?? I don’t have many pickles to work with but I have never made them before so I figured I’d try a small batch and see how they come out. Also I picked our pickles from our garden but they are definitely not the same size, hopefully that will be okay. I’m actually looking for a good flavor of the pickles so if I really like the flavor then I will probably buy the pickles in the store the next time so that they are all the same size. Thank you very much in advance. I absolutely love garlic and spicy food so I will probably put a good amount of garlic and a good amount of hot pepper I’ve just always wanted to make homemade pickles because I’m sure they are better than store bought
David... the recipe is on our website... weekendatthecottage.com/garlic-dill-pickles-recipe/
How soon after pickling can we enjoy them?
Hey Brian! Thanks for trying the recipe and for writing in. So... I always crack 1 jar the following day... because I'm too excited. Then, the rest go into a cool spot (pantry or cold room) and I let them sit for 2 weeks just so the pickles get a good flavour on. Enjoy!
Are the pickles ready to eat as soon as they’ve cooled? Or do we need to let them sit for a few days/weeks?
Welll... we're suggesting you let them sit for about 2 weeks - so the flavours mature... but... I always open 1 jar the next day - too excited to wait. Looking forward to hearing what you think! Yay!
I should be able to use this same recipe in a regular hot water bath method, correct?
Yes, Jeff... please let me know what you think of them - it's certainly something my friends and family always ask for.
What’s pickling vinegar?
Also, is the dill flower different than the dill leaves in flavor? Haven’t been able to find the flowers at the stores so just have the dill without flower
Hey, JP - Pickling vinegar has a higher level of acetic acid... which inhibits the growth of bacteria in vinegar. Yes, the dill flower is a bit different in that dill seeds appear on the flower. Try reaching out to local farmers... or ask a produce manager if they can find you some?
Weekend at the Cottage thank you for answering my questions 😄
I have a question for u since canning season will be upon us again. Last batch of dills I made last year the garlic turned blue. Lol ! It still tasted great. Anyway around that.
Hiya Sista! In theory it's a reaction between the garlic and acids, in this case the vinegar. Q; did you use pickling vinegar - this often reduces the blue / green. Some folks also claim if the garlic is too young, the colouring occurs. Things to consider... regardless, hope you enjoy!!!
Hi! Just made these the other day! Followed the recipe to a T except: we used distilled water due to having hard water, and our pickling vinegar was only 5%!? Is this going to ruin the batch??
Hey friends! Please don't worry. I actually use distilled water up here at the cottage for all cooking and recipes since my tap water comes in from the lake. The vinegar should not be a problem - I've also made them with white vinegar. Let us know how they taste - we expect you're in for a treat! Yay! XO
What size jars are you using?
500 ml and 1L... different sizes so I can give some away!
Do you purchase the circles of kraft paper? Or do you cut them out yourself?
If you cut them out yourself, is there an easy way to cut a bunch of circles / lessening the work of cutting them?
Hi Lia... yup, we did them old school, cut the circles by hand. I cut out 6 squares, trace the circle off of a soup bowl, then cut 6 at a time. Paper is from the dollar store, so not crazy expensive... LOL!!! THANKS for watching and writing in!
@@Weekendatthecottage - I was hoping for a trick... for those with arthritis, working the scissors & manipulating the paper is difficult due to stiffness & pain. Thank you all the same for your reply; it's much appreciated.
Question: Can I do the same, even if I were to slice to make spears?
Thanks for writing in Fantasticone! Works the same although the spears will be a little less crunchy... still... flavours are off-the-charts! Let us know how they turn out!
Could you use this same brine for carrots as well...please reply
Hey Bill! Thanks for watching and writing in. For sure you can use the same brine. One suggestion - drop one little bird's eye pepper into a few of the jars - I'd be interested to see what a little heat flavour does to the sweet carrots and the brine. Let us know how it turns out!
I just made these, I noticed that the time for water bath canning is 10 minutes however I couldn't get mine to still have light green spots with that time. I did pull some out at 5 minutes to accomplish the light green spots. It all good though cause I can just put those in the fridge! Im excited to taste these as I have tried many other recipes and they were not very good. Did you add any coloring? My pickles do not look that green. Thank you for any info.
Hi Melis... I think you'll be fine... these pickles remain remarkably crispy and crunchy. We suggest waiting 2 weeks before you try... although I NEVER do. I always open one jar next day... because I'm so excited to enjoy them. Please write back... let us know your thoughts! XO
@@Weekendatthecottage
Oh my goodness! I didn't wait the two weeks I had to try them. I just cant believe how amazingly good theses are! I'm so happy to have this recipe now!!! I grow all of my ingredients and I must tell you this is the bet recipe I've used! It far surpasses Mrs.Wages mix. Thank you Thank you Thank you! Can you tell me how long they will be shelf stable if i took them out early to keep the crunch? Thank you
YAY! Mine last well into 12 months. As long as those lids popped you're good as gold. I'm SO pleased you had great success - truly is one of my top 3 canning recipes... of all time!
I also add a bay leaf or two
Perfect! Thanks for watching...
Hello! How long will these last on the shelf? How long would a jar last in the fridge after it’s been opened? Thank you for the recipe!
Hey Tyler, try to consume within a month after opening, but honestly, an opened jar usually lasts maybe 3 days!!!
Does someone have a link to the video on canning for beginners? I can't find it...
Hello Brandon... we don't have a video but perhaps have a read of this article: weekendatthecottage.com/lifestyle/home-canning/ Hope it helps!
So they do not require refrigeration?
Nope... only after opening... but even then, a jar of these pickles disappear in no time - like magic!!!!
First time here. I want more of a garlic taste than dill but I want dill. I had them from NC and they almost tasted like Clausen but lest dill taste. IT WAS AMAZING? Any idea
Hi Carmen! Thanks for writing in. Not sure what to tell you - we think... and lots of people say, these pickles are the best, ever! I suggest adding a nice spoonful of sliced garlic to each jar (maybe a tablespoon worth) then, just one bit of dill weed. I made them (again!!!) last weekend and this seemed to do the trick. Let us know how they turn out. Yay!
These pickles are unfermented, right? How long do they need to rest in the liquid before they're pickled?
They process for 15... then we let them sit in the jars for 2 weeks.
How’s the crunch factor? I’ve been chasing the perfect pickle for what seems like a decade, garlicky, crunchy never mushy! Will give these a go
Hey Stan... thanks for writing in. So... we think it an exceptionally high crunch factor. It's really important to pull the jars out of the canning bath when the skin is mottled... needs to still have specks of that brilliant green. They continue to cook once out... but that yank time seems to cause the crunchiness. Also... wait at least two weeks before you crack your first jar - tough but necessary. Good luck with your crunch quest! N
Weekend at the Cottage many many thanks. Looks awesome, looking forward to trying 🥒👨🍳💆♂️
I use Bernardin dill pickle mix for crunchier pickles
@Long duk dong For crunchy pickles soak your cucumbers in ice water for at least 4 hours.
fatmanstan 👍
do we rest the pickle in the refrigerator?
Hi Fatima... once they are processed and cooled... simply store them in a cool place until you open then. Once opened... they should be refrigerated. Does this answer your question? Thanks for writing in...
OK so a quick question ... this recipe is for 1/2 bushel of pickles. And 1/2 bushel we make the brine/liquid twice (so, 8 cups of vinegar and 24 cups of water and 1.5 cups of pickling salt). Is that correct? So for 1 bushel, we would simply do 4 times what you suggest (for the liquid) is that correct? Thank yoyu!
Hey Scott, thanks for writing in. Yes, your calculations are correct. Couple things: 1) Try to use PICKLING vinegar 2) The "make the brine part twice" is simply done this way in case the liquid reduces too much during the process. I find I use less brine when the jars are really jammed with cukes. Sometimes it's a bit of fiddling to get them stuffed just right, but more cukes in a jar = less room for brine etc. Hope this helps - please let us know how you fare... my expectation is that you're going to be super pleased with the results!!!