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

[SmokinAl]

ENJOY!
Al

 

[bluebombersfan]

Gotta try these!! They look amazing! Always searching for an awesome recipe thanks for posting!!

 

[hondabbq]

Gotta try these!! They look amazing! Always searching for an awesome recipe thanks for posting!!

Nice to see another Pegger in here!!!!

 

[newbrian]

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.

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• SmokinAl
• Feb 9, 2016

Here's all the ingredients

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• SmokinAl
• Feb 9, 2016

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.

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• SmokinAl
• Feb 9, 2016

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• SmokinAl
• Feb 9, 2016

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

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• SmokinAl
• Feb 9, 2016

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• SmokinAl
• Feb 9, 2016

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

FOR CANISTER, PACK TIGHT ALSO.

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• SmokinAl
• Feb 9, 2016

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• SmokinAl
• Feb 9, 2016

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

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• SmokinAl
• Feb 9, 2016

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.

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• SmokinAl
• Feb 9, 2016

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• SmokinAl
• Feb 9, 2016

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.

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• SmokinAl
• Feb 9, 2016

GOOD NEWS THE ONES IN THE VACUUM CANISTER ARE READY TO EAT IN 3 DAYS!

HERE THEY ARE ALL READY FOR THE FRIDGE.

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• SmokinAl
• Jun 11, 2016

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.

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• SmokinAl
• Jun 16, 2016

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.

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• SmokinAl
• Jun 16, 2016

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.

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• SmokinAl
• Feb 9, 2016

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• SmokinAl
• Feb 9, 2016

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

How long do these last when refrigerated?

 

[Steve H]

How long do these last when refrigerated?

Same as any other pickle. The longest I've had a jar in the fridge was only a couple of weeks. They go pretty darn fast, the wife and me really like em!
I also vacuum seal my jars to help preserve them.

 

[SmokinAl]

How long do these last when refrigerated?

They will last 1 year in the fridge & that is without vacuum. After a year they start to soften up.
I know this because I made a big batch a couple of years ago when my dill was flowering & they were still good at the one year point, then they started to get a little softer. It took 1 year & 3 months to eat all of them. They really just keep getting better flavor as they age.
Al

 

[Steve H]

Hey SmokinAl
Quick question. I've been throwing away the brine once the pickles are gone. I was wondering if you could reuse it for another batch. Your thoughts?

 

[rexster314]

I pretty much use the same recipe, but I put the mixture in a sealing bag in my vac chamber for more of a compressed texture. Pickles stay crispy for months in a sealed, vacuumed bag.After 4-5 days, I'll put them in a canister/jar for storing in the fridge

 

[SmokinAl]

Hey SmokinAl
Quick question. I've been throwing away the brine once the pickles are gone. I was wondering if you could reuse it for another batch. Your thoughts?

I throw mine away too, but I would think it would work for another batch.
My wife uses some of it to make rye bread with.
The recipe she has calls for dill pickle juice in the bread, so I save some for that but throw the rest out.
Let me know if you try it.
Al

 

[Steve H]

I had a few cukes left. I thought just throwing it out was a waste. I tried the juice. And it tasted good. So I decided to make sliced pickles. I just added a touch more vinegar. I'll let you know in a few days.

 

[chopsaw]

Steve H Starting at post 125 , re using brine was talked about , tried with results and comments . If you're interested in what was said .
I use mine for brining chicken breast . Makes a chic fillet type sandwich .

 

[Steve H]

Steve H Starting at post 125 , re using brine was talked about , tried with results and comments . If you're interested in what was said .
I use mine for brining chicken breast . Makes a chic fillet type sandwich .

I over looked that. Thanks!

 

[SmokinAl]

Steve H Starting at post 125 , re using brine was talked about , tried with results and comments . If you're interested in what was said .
I use mine for brining chicken breast . Makes a chic fillet type sandwich .

Using it as a chicken brine really sounds good to me!
Thanks for the idea Chop!
Al

 

[SmokinAl]

I over looked that. Thanks!

Yea this thread has been going on so long, I didn't remember it either!
So I guess it doesn't work very well for pickles, but Chops brine idea sounds pretty good to me!
Al

 

[Steve H]

Yea this thread has been going on so long, I didn't remember it either!
So I guess it doesn't work very well for pickles, but Chops brine idea sounds pretty good to me!
Al

Yeah, that's what I'm thinking as well. I'll know more in a day or two. If not, then I'm out just a few cukes anyway. Wasted more then that with last weeks goof!
I never thought about using it in other ways like for meat. Sounds interesting.

 

[chopsaw]

SmokinAl boneless skin less breast . Cross cut the thin tail part off , then rip the thicker half into 2 pieces over it's thickness . 3 peices out of a large breast 5/8 thick the size of a burger bun . Soak in the juice 3 hours is good . I've gone 6 ,, over night is to long . Starts to break down the meat . I dry , flour ( no salt in the flour ) and fry in a pan . Eat on a bun . You could grill also , never tried it .
That's just how I do it . Please delete if you don't want this in your pickle thread .

 

[SmokinAl]

SmokinAl boneless skin less breast . Cross cut the thin tail part off , then rip the thicker half into 2 pieces over it's thickness . 3 peices out of a large breast 5/8 thick the size of a burger bun . Soak in the juice 3 hours is good . I've gone 6 ,, over night is to long . Starts to break down the meat . I dry , flour ( no salt in the flour ) and fry in a pan . Eat on a bun . You could grill also , never tried it .
That's just how I do it . Please delete if you don't want this in your pickle thread .

Thanks Chop, I'm definitely going to try this.
It seems like a big waste to throw the brine out!
I think it will work in my Air Fryer.
Al

 

[Steve H]

Thanks Chop, I'm definitely going to try this.
It seems like a big waste to throw the brine out!
I think it will work in my Air Fryer.
Al

Keep us informed Al. If it works. I'm going to try it as well.

 

[SmokinAl]

Keep us informed Al. If it works. I'm going to try it as well.

I definitely will, but I have been out of pickles for a couple of months.
I have been waiting for my dill plants to flower, and I just made a new batch yesterday.
WM sells pickling cukes in 2 lb. bags & sliced up, one bag fills a 2 quart Mason jar.
So I got a chance to use my new Ball jar vacuum sealer.
That thing is just too cool. I kept my vac machine at the same setting which is 27.5 & I was afraid it wouldn't take that much vacuum, but it did. The lid is a little sucked in, but it has a nice tight seal.
No jalapenos this time, just good old garlic dills!

I thought they were a little tighter packed in there, but after looking at this photo, it looks like I could have put a few more in there, but I have a big onion slice on top so all the pickles will stay in the brine!
Al

 

[chopsaw]

Looks good . The jar sealer is handy for sure . Now I want a pickle for breakfast .