A Great Garlic-Dill Pickle Recipe??

I have a friend who wants to make a nice batch of "Garlic-Dills, but can't find a "great" recipe. I said I'd ask if any one out there has a recipe for Garlic-dills they know is a good one.Please share if you have one.....THANKS!

My co-worker makes some of the best pickles and she actually keeps this recipe on her computer here because so many people ask for it. It's great using fresh green beans also!

Vodka Pickles
3 medium cucumbers 2 c water
1/4 c salt 1/4 c vodka
1/2 c white vinegar 6 cloves garlic(sliced or crushed)
3 chili peppers(chopped) 6 sprigs dill (chopped)

Cut up cucumbers, pack loosley in 1 quart jar
Bring liquids and salt to a boil
Add spices to jar
Cover and store in refridgerator
Pickles are ready in one week.

You can substitute red pepper flakes and dill weed if fresh is not available.

She also notes that she has cut the salt to half and the pickles were still good.

These are really good and easy!

I don't have a recipe but I'm curious what people will post here. I would be interested in the recipe too.

I brine them for three weeks in a five gallon crock. If still interested, I'll provide brine recipe. I usually have put up 25+ quarts and have to hide them otherwise they go faster than they take to make. Also, you should reference "BallBlue Book", Guide To Home Canning, Freezing & Dehydration. These are the guys who sell the canning jars.It set me back $3.99 for the book. I tried their pickle recipe and it was good. Over the years I tweaked it and now imo make a pickle unavailable in taste store bought. These pickles are wonderful.

Does anyone have a recipe for Half Sours?

I had terrible luck with homemade pickles until I tried Euell Gibbons Dill Crock method. (From his classic book "Stocking Up". It's the old fashioned brined fermented pickle.

http://www.kitchengardeners.org/2006/06/euell_gibbons_dill_crock.html

I would just add more garlic, stick to cucumbers. It never fails for me now.

The Ball Blue Book has several different pickle recipes and includes sour cucumber pickles.

For a short cut but still a decent pickle, Google Mrs. Wages Pickling Mixes. Although they do not offer Garlic Dills, just add garlic to the jars of pickles. These are ready to eat in 24 hours and imo, better than the store bought. But not nearly as good as the 3 week brined pickle.

Still waiting for Unclevic to put his recipe here.

I found this receipe here...

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=1587

It was originally posted by Grampy (Thanks Grampy...hope you don't mind me spreading your great advice!)

For real pickles, take 20 small kirby cukes (uwaxed and bumpy) and scrub under cold water. Bring 3/4 cup kosher salt in cold water to a boil, turn off heat, and let cool. This is your brine. Meanwile, smack about 16 garlic cloves with the back of a large knife. Distribute equally into canning jars with cukes. Divide 1 bunch of dill, 6 or so bay leaves, and 4 small hot peppers into jars. Divide 3 TBS pickling spices (mustard seeds, perppercorns, coriander seeds, and dill seeds) into jars. Add brine to totally cover. Put lids on tight and shake. Set in a cool, dark place. Remove the lids once a day and spoon off any foam that might form. Cover and shake. You will have half sour after about 4-5 days, and sour after about a week. Refrigerate -- if any are left. This is what they do at the Second Ave Deli in NYC. Rob

I made it just a couple of weeks ago and it is a great recipe. I prefer the 4 day, half sours as the pickles are still nice and crunchy. I used 4 old pickle jars for this amount of cukes and spices and such.

I used cukes from my garden, which had gotten too big, so I made wedges and some thick slices as well.

It was so easy and it genuinely produces deli quality pickles

Thanks,Tony for what looks like a great recipe!! Thanks all!

quote:

Originally posted by leethebard

Thanks,Tony for what looks like a great recipe!! Thanks all!

Thank Grampy...as it is his recipe. I just used it and was very happy with result. I followed it exactly as written other than using cut up cukes.

If I do it again, I may go a bit lighter on the hot peppers as my kids complained about the heat a bit. I liked it fine as written.

Let us know if you make them.

If you have access to fresh grape leaves, stick one in each jar of your pickles. They will keep a firm texture to your pickles and not impart any taste difference.

quote:

Originally posted by Tony Bad

I found this receipe here...

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=1587

It was originally posted by Grampy (Thanks Grampy...hope you don't mind me spreading your great advice!)

For real pickles, take 20 small kirby cukes (uwaxed and bumpy) and scrub under cold water. Bring 3/4 cup kosher salt in cold water to a boil, turn off heat, and let cool. This is your brine. Meanwile, smack about 16 garlic cloves with the back of a large knife. Distribute equally into canning jars with cukes. Divide 1 bunch of dill, 6 or so bay leaves, and 4 small hot peppers into jars. Divide 3 TBS pickling spices (mustard seeds, perppercorns, coriander seeds, and dill seeds) into jars. Add brine to totally cover. Put lids on tight and shake. Set in a cool, dark place. Remove the lids once a day and spoon off any foam that might form. Cover and shake. You will have half sour after about 4-5 days, and sour after about a week. Refrigerate -- if any are left. This is what they do at the Second Ave Deli in NYC. Rob

I made it just a couple of weeks ago and it is a great recipe. I prefer the 4 day, half sours as the pickles are still nice and crunchy. I used 4 old pickle jars for this amount of cukes and spices and such.

I used cukes from my garden, which had gotten too big, so I made wedges and some thick slices as well.

It was so easy and it genuinely produces deli quality pickles

About how many quart jars does this recipe use?

quote:

Originally posted by susanll

quote:

Originally posted by Tony Bad

I found this receipe here...

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=1587

It was originally posted by Grampy (Thanks Grampy...hope you don't mind me spreading your great advice!)

For real pickles, take 20 small kirby cukes (uwaxed and bumpy) and scrub under cold water. Bring 3/4 cup kosher salt in cold water to a boil, turn off heat, and let cool. This is your brine. Meanwile, smack about 16 garlic cloves with the back of a large knife. Distribute equally into canning jars with cukes. Divide 1 bunch of dill, 6 or so bay leaves, and 4 small hot peppers into jars. Divide 3 TBS pickling spices (mustard seeds, perppercorns, coriander seeds, and dill seeds) into jars. Add brine to totally cover. Put lids on tight and shake. Set in a cool, dark place. Remove the lids once a day and spoon off any foam that might form. Cover and shake. You will have half sour after about 4-5 days, and sour after about a week. Refrigerate -- if any are left. This is what they do at the Second Ave Deli in NYC. Rob

I made it just a couple of weeks ago and it is a great recipe. I prefer the 4 day, half sours as the pickles are still nice and crunchy. I used 4 old pickle jars for this amount of cukes and spices and such.

I used cukes from my garden, which had gotten too big, so I made wedges and some thick slices as well.

It was so easy and it genuinely produces deli quality pickles

About how many quart jars does this recipe use?

I used 4 jars, dividing all ingredients among them evenly. Not sure if that what was intended, but it worked out quite nice.

Made another batch to deal with over supply of garden cucumbers, some which were too large and had to be cut up. I also tried some cherry tomatoes. We'll see how they turn out on Friday night when these will be "done". I prefer the half sours.

I also added a grape leaf to each jar as recommended by euclid. We'll see how that keeps them crunchy!

Keep us informed how they turned out. I haven't been adventurous enough to try yet....boy they sure look good!

quote:

Originally posted by leethebard

Keep us informed how they turned out. I haven't been adventurous enough to try yet....boy they sure look good!

I have made them before, and unlike most recipes that claim to taste "just like...", these actually DO taste just like ones you get in a kosher deli.

I will let you know how or if grape leaves make a difference. I was out in my yard at 11:30pm picking grape leaves. My neighbors think I am nuts...oh wait...that isn't anything new.

One jar will go to my neighbor who didn't believe me when I said I make my own pickles.

Tony --

How much water do you use with the 3/4 cup salt?

Thanks,

Ivyhouse

Looks Great I will try this...Russ

quote:

Originally posted by Tony Bad

quote:

Originally posted by leethebard

Keep us informed how they turned out. I haven't been adventurous enough to try yet....boy they sure look good!

I have made them before, and unlike most recipes that claim to taste "just like...", these actually DO taste just like ones you get in a kosher deli.

I will let you know how or if grape leaves make a difference. I was out in my yard at 11:30pm picking grape leaves. My neighbors think I am nuts...oh wait...that isn't anything new.

One jar will go to my neighbor who didn't believe me when I said I make my own pickles.

Thanks for the info...want to try them even more now!!!!

quote:

Originally posted by Ivyhouse

Tony --

How much water do you use with the 3/4 cup salt?

Thanks,

Ivyhouse

I use 1 gallon as per the original recipe. Sorry I forgot to add that above!!

It will give you more water than needed to fill 4 jars, but I am not good at scaling down recipes, so I just do ratio as directed...3/4 cup salt to 1 gallon water.

Thanks -- I will try these.

I am working on my second batch of Rusty's Vodka Pickles. I made one batch following the original recipe, including 1/4 c. salt, but, while I could taste the garlic, dill and chilis, the pickles were way too salty for my taste.

So, I tried again with a scant 1/8 cup salt -- these will be ready on Sunday.

Yesterday I made up three crocks of pickles, cauliflower and yellow peppers. They will sit in the brine for a period of three weeks. The brine recipe is:
10 lbs pickles
3 bunches of fresh dill
1.5 cups canning salt
2 cups vinegar
2 gallons water
1 grape leaf per layer of pickles
4 peeled garlic per layer
Making sure everything is free of dirt and no softness/rot to the pickle is very important. As the brining process continues, one must inspect the crock to remove any scum that may be on the surface (this is normal). All ingredients must be submerged totally. IMO, these pickles are outstanding and the grape leaves do keep the pickle firm at least in the process just offered. I see no reason why the grape leaf in your process would not be helpful. I think the grape leaf has some of the properties of alum which most, but not all, pickle processors incorporate in their process. Good luck with your pickles and look forward to your opinion if the grape leaf was helpful

I am new at pickle-making, so I might have made a rookie mistake: I used table salt when I prepared the brine for the Vodka Pickles. Could that be why they tasted so salty? If I shouldn't use table salt, what salt should I use? I didn't realize there was anything called "canning salt" till I read euclid's recipe -- is that what I should be using?

And, how do you keep the cucumbers totally submerged? I cut them into spears and, even though I fill the jar to the very top with the brining liquid, they float off of the bottom?

Thanks for your help, from pickle-making impaired Ivyhouse!

quote:

Originally posted by Ivyhouse

I am new at pickle-making, so I might have made a rookie mistake: I used table salt when I prepared the brine for the Vodka Pickles. Could that be why they tasted so salty? If I shouldn't use table salt, what salt should I use? I didn't realize there was anything called "canning salt" till I read euclid's recipe -- is that what I should be using?

And, how do you keep the cucumbers totally submerged? I cut them into spears and, even though I fill the jar to the very top with the brining liquid, they float off of the bottom?

Thanks for your help, from pickle-making impaired Ivyhouse!

I only know what the recipe says, and used Kosher salt as my recipe advised. Kosher salt is very coarse. I believe the issue with table salt is the fact it is iodized.

Tony Bad, right on with the table salt. I need to have all of my stuff in the crock submerged so the stuff won't rot being exposed to air. This is also the purpose for skimming. Your's are in a jar so this will not be a factor.

quote:

Originally posted by Rusty246

My co-worker makes some of the best pickles and she actually keeps this recipe on her computer here because so many people ask for it. It's great using fresh green beans also!.....

Rusty, just wanted to say thanks very much for the recipe. The second batch that I made with a scant 1/8 cup of salt was perfect! Crunchy, garlicky, and delicious.

Will have to try the green beans next.

Thanks again,

Ivyhouse

I started a batch of pickles this week as well, using Grampys recipe. My very first batch! They won't be ready for a few more days but I can tell you they smell great! Just like deli pickles! I can't wait to try them!

quote:

Originally posted by Ivyhouse

quote:

Originally posted by Rusty246

My co-worker makes some of the best pickles and she actually keeps this recipe on her computer here because so many people ask for it. It's great using fresh green beans also!.....

Rusty, just wanted to say thanks very much for the recipe. The second batch that I made with a scant 1/8 cup of salt was perfect! Crunchy, garlicky, and delicious.

Will have to try the green beans next.

Thanks again,

Ivyhouse

Wonderful! You're most welcome.

Kosher or canning salt is coarser throwing off a recipe. For exaggeration purposes, picture filling up a quart Mason jar with two cups of pebbles versus two cups of sand, both are two cups.

The pickles I put into the crocks on 8/20, I took out today. Snappy little guys with great blend of dill and garlic. This is four days earlier than normal, but the taste test said to do so. 28 quarts and I bet they don't last until Xmas unless I hide some of them!

I am really curious as to how all of the pickles turned out. Of particular interest is how the grape leaf worked for improving crispness. Thanks...Euclid

quote:

Originally posted by euclid

I am really curious as to how all of the pickles turned out. Of particular interest is how the grape leaf worked for improving crispness. Thanks...Euclid

I am sorry I never wrote with a report!

It was hard to tell how or if the grape leaf worked as the prior batch of pickles I made was a nice batch of earl;y season cukes, while the last batch were later season ones, which weren't as good and crisp to start with. They came out really nice, but what I should have done is left the grape leaf out of one jar. I am not too good at the old scientific method!

Grampy's recipe sounds interesting.Does it need to be refrigerated? I would like to try it but I don't have the room so keep my canning in the basement.

quote:

Originally posted by NoreenD

Grampy's recipe sounds interesting.Does it need to be refrigerated? I would like to try it but I don't have the room so keep my canning in the basement.

Yes, like the commercial pickles made in this manner (Ba-Tempte) these need to be kept in fridge.

quote:

Originally posted by euclid

Yesterday I made up three crocks of pickles, cauliflower and yellow peppers. They will sit in the brine for a period of three weeks. The brine recipe is:
10 lbs pickles
3 bunches of fresh dill
1.5 cups canning salt
2 cups vinegar
2 gallons water
1 grape leaf per layer of pickles
4 peeled garlic per layer
Making sure everything is free of dirt and no softness/rot to the pickle is very important. As the brining process continues, one must inspect the crock to remove any scum that may be on the surface (this is normal). All ingredients must be submerged totally. IMO, these pickles are outstanding and the grape leaves do keep the pickle firm at least in the process just offered. I see no reason why the grape leaf in your process would not be helpful. I think the grape leaf has some of the properties of alum which most, but not all, pickle processors incorporate in their process. Good luck with your pickles and look forward to your opinion if the grape leaf was helpful

I've been searching for a hot pickled cauliflower brine recipe sans (or minimal) sugar, with little success. Do you use the above brine recipe for your cauliflower, too, or something else? If other, care to share? Thanks.

Besides the garlic,I know throwing in a tablespoon or two of horseradish adds a great flavor!!

Reviving an old thread.  I just made 4 quarts of Grampys pickles.  Tony, your original post said to keep in a cool dry place.  Do they need to be the refrig from the beginning?

Wow.  Opened a jar last night and these pickles are excellent.  Thanks again for the recipe.