Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

Smokin Okie said:

We opened a jar and the crunch is great. I think we went too light on the dill, they could use more dill flavor. Is it too late to add dill and vac seal them again ?

Also, how does the recipe change for jalapenos ? We've got a lot of them to pickle.

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Yup! Add dill. And if you have some. Add dill seed. And revac for a few days. For jalapenos it is the same.

SmokinAl said:

Steve answered your question perfectly, thanks Steve!
Al

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I saw deep in this thread that you were looking for bread and butter pickle recipes.

I made this one and I have to be careful when I open them, cuz I could eat the whole jar. This is my second year to make these pickles and this year I used the Foodsaver to vac the jar and I think it improved the flavor. That may be a reach but I don't recall them being nearly as good last year.

Its from Tuffy Stone

Bread and Butter Refrigerator Pickles
Yields 6 (12-ounce) jars

Perfect addition to potato salad, relishes or a garnish for sandwiches.

What you need:
Pickling Liquid:
½ cup kosher salt
1 quart apple cider vinegar
1 quart sugar
1 teaspoon celery seeds
2 tablespoons mustard seeds
1 tablespoon ground ginger
1 teaspoon turmeric
1 teaspoon whole white peppercorns

Pickles:
3 pounds pickling cucumbers, sliced into ¼-inch-thick rounds
1 large white onion, peeled, halved, and thinly sliced

What to do:
First make the pickling liquid: In a 3-quart saucepan over medium heat, add the salt, vinegar, sugar, celery seeds, mustard seeds, ground ginger, turmeric, and white peppercorns and stir until the salt and sugar have dissolved. Increase the heat to medium-high and bring just to a boil, then remove the pot from the heat and set aside to cool slightly.
Place the cucumber rounds and onion slices in a large stockpot. Pour the warm pickling liquid over the cucumbers, then set the stockpot aside, uncovered, to cool to room temperature. You may need to weigh the cucumber slices down with a plate during the cooling process.
Distribute the cucumbers, onions, and pickling liquid between 6 jars (or a large, 3-quart lidded container), cover tightly, and refrigerate. These pickles will keep, refrigerated, for 3 months.