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

Discussion in 'Canning & Storage' started by smokinal, Feb 9, 2016.

  1. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I love dill pickles and I have been toying with dill pickle recipes for years. This one is the best I have ever come up with. All you pastrami guys need to try this, because a good pastrami sandwich needs a great garlic dill. Here is the recipe:

    4 - 1 pint canning jars

    2 lbs. pickling cukes                                                                                                                                                       

    In each jar put:

    1 onion slice

    1 heaping TB minced garlic or 3 garlic cloves                                                                                                                  

    1/2 tsp dry dill weed or 3-4 fresh dill sprigs                                                                                                                      

    1/2 tsp dill seed                                                                                                                                                                

    1/8 tsp alum                                                                                                                                                                      

    1/8 tsp mustard seed                                                                                                                                                          

    If you want spicy dills add:                                                                                                                                                  

    1/8 tsp red pepper flakes                                                                                                                  

    2 slices fresh jalapeno pepper with seeds                                                                                                                          

    Brine:                                                                                                                                                                                    

    1 cup white vinegar                                                                                                                                                

    3 cups distilled water                                                                                                                                                  

    1/4 cup pickling salt

       AMENDED RECIPE FOR VACUUM CANISTERS

    3 LBS PICKLING CUKES                                                                                                                                  

    1 LARGE FOODSAVER CANISTER

    INTO THE CANNISTER PUT:                                                                                                                                                         

    1/2 ONION, SLICED THIN

    1/2 CUP MINCED GARLIC

    1 TBS DRY DILL WEED

    1 TBS DRY DILL SEED

    3/4 TSP ALUM

    3/4 TSP MUSTARD SEED

    FOR SPICY ADD:

    1 SLICED JALAPENO

    1/2 TBS CRUSHED RED PEPPER FLAKES      

    MAKE THE SAME AMOUNT OF BRINE:

    FOLLOW THE RECIPE & VACUUM THE CANISTER, &

    REFRIGERATE FOR 3 DAYS & THEY ARE READY TO EAT.

    Here in Sebring, Walmart sells 2 lb bags of pickling cukes. You have to get very hard cukes to start with or you will not have crisp pickles. 

    I try to buy them when they are grown in the US if possible.

    First thing is to soak them in ice water for 4 hours.


    Here's all the ingredients


    After 4 hours I slice them into spears. First cut off both ends of the cuke. I have a cutting mat with lines on it so the pickles are all the same size & fit the jar perfectly.

    FOR VACUUM CANISTER THEY DON'T HAVE TO BE THE SAME LENGTH.


    Next put the spears back in the ice water and heat the brine to a boil


    Put the spices in the jars, then pack the jars with the spears as tight as you can

    FOR CANISTER, PACK TIGHT ALSO.


    I had a couple left over, but that's ok, they are really good in salads


    Next fill the jars with the hot brine all the way to the rim, don't leave any head room like you would for canning.

    SAME WITH THE CANISTER FILL ALMOST TO THE RIM.


    Now comes the hard part. You have to put these in the fridge for a minimum of 6 weeks. The longer they stay in there the more flavor they get. I usually don't touch them for 3 months, and 6 months is perfect.

    Here is a jar that is 3 months old, you can see the difference in color in the pickles.


    GOOD NEWS THE ONES IN THE VACUUM CANISTER ARE READY TO EAT IN 3 DAYS!  [​IMG]

    HERE THEY ARE ALL READY FOR THE FRIDGE.


    I LET THESE GO FOR 5 DAYS, BECAUSE I LIKE STRONG PICKLES. THE COLOR LOOKS LIKE THEY HAVE BEEN PICKLING FOR 4 OR 5 MONTHS.


    I TOOK THEM OUT OF THE CANISTERS & PUT THEM IN A LARGE CONTAINER & INTO THE FRIDGE TO STORE UNTIL I EAT THEM.

    THIS WAS JUST TOO EASY.


    I use the bottom shelf in our beer fridge for pickles. It will hold 20 jars. When I eat 4 jars I make a new 4 jar batch. This way I always have a steady supply of awesome garlic dills. 


    I promise you that you will never buy pickles in the store if you try this. You cannot get a pickle with this much flavor & so crunchy it will break your teeth.

    Thanks for looking and I sure hope you guys will give this a try.

    Al
     
    Last edited: Jun 21, 2016
    nepas, crazymoon, oregonsmoke and 9 others like this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Al they look good I make half sours every year,grow my Kerbies never found them firm enough in the stores

    Richie
     
  3. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Interesting recipe Al.  Nothing like a homemade recipe...I will have to give these a try.

    I hope our Walmart has the 2 lb bags!!!

    Thanks again...Crunch!

    John
     
  4. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Al,

    Is your beer refrigerator a wine cooling frig?

    John
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's awesome Richie. Been getting some really firm ones from Florida here lately. Sometimes they are from Mexico, a little scary but I use them if I need to.
    Thanks John!
    No it's set up for cans & bottles. It has a glass door, but it's not set up to put bottles on their side. 

    If I put all the shelves in it will hold 96 cans of beer. That would probably last us a couple of days. [​IMG]

    Al
     
  6. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    "If I put all the shelves in it will hold 96 cans of beer. That would probably last us a couple of days". [​IMG]

    LOL...Thanks,

    John
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks for the recipe Al, but pickles on pastrami? No way man! A good homemade kraut, and a pickle wedge in the side!

    I do counter top pickles a few times a year. Will have to give your recipe a try the next time pickling cukes show up in our stores.

    Points!
     
    Last edited: Feb 9, 2016
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sounds really good. But, that wait would be tough. I like the Onion addition, never tried that. Alum is a Really Old School ingredient in pickles. Your showing your age Bro! [​IMG]

     My Mom has made an old Polish recipe for 24 hour Pickles for over 50 years. They do get better a week later...JJ
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Case, No I agree pickles on the side. But a ham sandwich with dills on it is really good!

    Thanks for the points!

    Al
    Thanks JJ.

    These just seem to get better the longer they age. I've had them 1 year old & they were just as crispy with a ton more flavor.

    At one point I was changing this recipe over & over. I had a whole fridge full of pickles sitting there ageing.

    I finally ate or gave them all away.

    Al
     
  10. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    My mom also taught me how to make pickles.   She used Alum as well and I didn't know what it was at the time until I researched it as an adult.

    Keep on Smoking and Pickling!

    John
     
  11. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    "These just seem to get better the longer they age. I've had them 1 year old & they were just as crispy with a ton more flavor.

    At one point I was changing this recipe over & over. I had a whole fridge full of pickles sitting there aging.

    I finally ate or gave them all away".

    Al

    LOL!

    I could help you get rid of those 96 beers if you ever get stuck!

    Take care, and I definitely  will be trying your recipe.

    John
     
    Last edited: Feb 10, 2016
  12. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Now you've done it, I'm craving them. I've made something similar and I learned it from my mother.

    For the garlic, I've used sprigs of garlic chives (allium tuberosum) which grows as a major nuisance weed at the house I sold. I brought some here for my new gardens.
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Garlic chives sound like a good alternative. I just like really garlicky pickles, so 1 heaping TB of minced really does the trick. 

    Al
     
  14. I'm going to try this one. Thanks!
     
  15. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Garlic is an excellent natural repellent for mosquitos, ticks, and humans.
     
  16. mfreel

    mfreel Smoking Fanatic

    So when do you smoke them?   [​IMG]
     
    smokinal likes this.
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your welcome, let me know how you like them.

    Al
    Boy you got that right, I also pickle garlic. When we have company I always put out pickled garlic for appetizers, but I tell everyone that we all have to have one or we will not like each other.

    Al
    That's good M!!

    Points to you!!!

    Al
     
  18. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Al, nice recipe and I hope to go back to it when we think about canning next summer. It's cold ,snowy and  not canning weather up here . [​IMG]
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have to have my pickles so I make them year round, but small batches. Course it's not snowing down here.

    Al
     
  20. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    My mother liked to say that garlic is Italian birth control, but obviously it doesn't work in same-Italian relationships.
     

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