When I learned that July is National Pickle Month, I was so excited! Dill pickles have always been one of my favorite foods. At family gatherings, my grandma would always make sure there were plenty of dill pickles on the relish tray, just for me :) My favorite dill pickles were always those that were home canned, though. I even canned some a couple of summers, when I was a teenager. I was so impatient, waiting for them to be ready to eat, but the wait was totally worth it! Here’s a recipe for Grandma’s Dill Pickles; the one I made growing up didn’t have hot chilies in it, but I think I’ll try this version.
Grandma’s Dill Pickles
- 11 cups water
- 5 cups white vinegar
- 1 cup canning salt
- 12 pounds pickling cucumbers, quartered or halved lengthwise
- 9 dill sprigs or heads
- 18 garlic cloves
- 18 dried hot chilies
- In a stockpot, bring the water, vinegar and salt to a boil; boil for
- 10 minutes. Pack cucumbers into hot quart jars within 1/2 in. of
- top. Place one dill head, two garlic cloves and two peppers in each
- Carefully ladle hot mixture into jars, leaving 1/2-in. headspace.
- Remove air bubbles, wipe rims and adjust lids. Process for 15
- minutes in a boiling-water canner. Yield: 9 quarts.
If you don’t have a boiling water canner, you can make Refrigerator Dill Pickles! These are quick and easy to make, and have received great reviews from Taste of Home readers.
- 6 to 8 pounds pickling cucumbers
- 40 fresh dill sprigs
- 2 large onions, thinly sliced
- 5 garlic cloves, sliced
- 1 quart water
- 1 quart white vinegar
- 3/4 cup sugar
- 1/2 cup canning salt
- Cut each cucumber lengthwise into four spears. In a large bowl,
- combine the cucumbers, dill, onions and garlic; set aside. In a
- Dutch oven, combine the remaining ingredients. Bring to a boil; cook
- and stir just until salt is dissolved. Pour over cucumber mixture;
- Cover tightly and refrigerate for at least 24 hours. Store in the
- refrigerator for up to 2 months. Yield: 100 pickle spears.
One more dill pickle recipe is one that I just discovered in the last few years. Fried Dill Pickles! Growing up in the Pacific Northwest, I wasn’t familiar with this delicious snack, but now that I’ve been introduced to it, I love it! If you’ve never had them either, try this recipe for Fried Dill Pickle Coins, and let me know what you think.
Fried Dill Pickle Coins
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
- 1 cup milk
- 3 cups thin dill pickle slices, drained
- Oil for deep-fat frying
- Ranch salad dressing, optional
- In a shallow bowl, combine the flour, salt and pepper. In another
- bowl, beat eggs and milk. Blot pickles with paper towels to remove
- moisture. Coat pickles with flour mixture, then dip in egg mixture;
- coat again with flour mixture.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
- pickles, about 10 at a time, for 3 minutes or until golden brown,
- turning once. Drain on paper towels. Serve warm with ranch dressing
- if desired. Yield: 8 servings.