The best GARLIC DILL PICKLES recipe!
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- Опубліковано 22 сер 2024
- #weekendatthecottage #dillpickles # dillpicklerecipes
Crisp and crunchy, these GARLIC DILL PICKLES are perfect with a favourite sandwich, served with a flavourful roasted meat or simply on their own. For the full recipe head to the website:
weekendattheco...
This recipe, in particular, has made the rounds amongst friends and loved ones and been the subject of many a conversation. The pickles deliver such memorable flavours while holding their shape and stellar appearance. Prepare to feel really proud of the accomplishment of making something so delicious!
Why is this GARLIC DILL PICKLES recipe so perfect? We think it’s how they walk the proverbial fine line of being crisp yet crunchy, with a uniform texture through the entire pickled cuke - no one’s a fan of mushy-centred pickles. We also love the big finish where the pickles release that perfect balance of vinegary tang that brings out the best flavours of the cucumbers slightly scented with garlic and pepper. The objective: a joy-inducing moment when you take your first bite.
Here’s what to expect and consider when preparing them:
CANNING - The process of canning vegetables is always a rewarding endeavour. We suggest you head HERE to read our post about canning. You can also click HERE to watch the video of us making another fabulous recipe, our BREAD & BUTTER PICKLES.
CUCUMBERS - We’ve said it before - every great pickle recipe begins with great cucumbers. We used #2 Kirby’s for this recipe and they’re perfect. Kirby cucumbers are known for their crunchiness and the number 2 refers to their size, about 2-inches in length. Since this pickle recipe yields whole pickles as opposed to slices or spears, we think this the ideal size.
Look for #2 Kirby’s at a local farmstand or farmer’s market, but you may even find them occasionally in a larger supermarket during the late summer pickling season.
Regarding quantity, we purchased a half-bushel of cucumbers and ended up with 15, 1-quart jars. That represents some serious good eats for a bit of hard work.
SIZING - This was the first time that Carol and I made DILL PICKLES together. She was busy working on preparing the dill weed and garlic while I washed the cucumbers (BTW, it’s essential that your cucumbers are thoroughly washed before you begin the recipe). She was particularly interested in why I took the extra time to organize the cucumbers by size.
Although I’d purchased #2s, the cucumbers still varied a bit in size. Sorting them into tiny, medium and full size helps when you go to stuff them into the sterilized jars. Stuffing the jars is kind of like a pickling puzzle where you need the perfect sized cucumber to fit somewhere. Having them sized in advance helps.
THE BRINE - We always suggest using pickling vinegar instead of white vinegar for canning recipes; the higher percentage of acetic acid is essential for shelf-stable canning. We also used pickling salt for this recipe and I did take my sister Dana’s advice and added just a smidge of sugar - old family secret, apparently! The sugar doesn’t make the brine sweet, but I do think it takes some of the edge off the vinegar.
DILL, GARLIC AND PEPPERCORNS - Using conventionally grown fresh dill found in the herb section of a supermarket won’t cut it. Look for dill weed at the market when you purchase your cucumbers. It’s important to work with the head of the dill plant, and also add in a few bits of the dill stalk for an added flavour boost.
I’ve learned not to be bashful when adding the sliced garlic to the jars, they are garlic dills after all. The peppercorns also add a subtle spiciness to the pickles.
BIRD’S EYE CHILI PEPPERS - On a whim, I decided to add whole bird’s eye chili peppers to some of the jars, and in retrospect, I’m glad I did. It’s always fascinating to experiment and try new things whenever we’re testing a recipe.
I was thinking the added heat of the peppers may create an entirely new taste sensation and was I ever right. The pickles made with the peppers are awesome and I suggest you follow my lead and add a pepper into a few of your jars. Let us know what you think in the comment section at the bottom of this post.
THE WAIT - Here’s the tough part - as all expert home canners will tell you, wait three weeks before you open a jar and try the fruits of your pickling labour. It gives the pickles a chance to mature in their salty brine but also gives you a chance to work on your list of who’ll you’ll be giving a jar of your very own GARLIC DILL PICKLES too.
GARLIC DILL PICKLES - it’s crunch time for this beloved condiment!
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THANKS FOR WATCHING!
I’m 13 years old and when I saw this recipe I ran straight to the garden in the backyard and grabbed some cucumbers. These are sooo good! And they have and awesome crunch!!
Yay, Gillian! Hoping someone's there with you - it's a lot of work!!! Also, that canning water is very hot, please be careful... k?
This guy is a real Serb. He pronounces his last name correctly. I'm glad to see there's still people who remain true hiers of their names.
Hey Thomas! This is a surprising comment - but thank you. Although I was born in Canada, both my parents were from Serbia. Hvala lepo!!!
I made the pickles in the summer, the same day you did. lol...well, we just tried them. I am SOOOO happy with how they turned out!!! Crisp and flavourful. Delicious. SO happy. I know they are going to be a big hit when our family comes home for Christmas. Thanks so much for your detailed recipe. This is the first time I have been thrilled with the results.
Jacqueline... I'm SO happy! It's amazing how crispy they are, right? Good news - you're family will love them too! Bad news - December 26th, you'll be out of them until you make more!!! Thanks for trying our recipes... and thanks for being a part of Weekend at the Cottage!!! XO!!!
Do you boil the brine?
Yes, it needs to be boiled before adding it into the jars...
I copied this to a tee and 4 months later (today) the pickles I made were awesome! Big hit with entire family. Thank you so much. New yearly tradition for me. Thanks for teaching me a new skill!
NELSON... you just made my day! Thanks for trying the recipe - it's dear to my heart and I'm just so pleased you and your family enjoyed! Now you can tell all your friends - you're in a pickle with Weekend at the Cottage!
It's EXTREMELY important to mention that this recipe was made with 7% vinegar, and not the 5% that is common in the U.S. and many places. There is no standard acetic acid content for "pickling vinegar" so this is critical information. These are not suitable for storing on the shelf or safe from botulism if made with 5% vinegar at a 3:1 water to vinegar ratio.
THANK YOU for this reminder! I agree and only use the good stuff - 7% all the way!
If you use 5% vinegar all you need to do is use a 50/50 mixture. Perfectly safe
What Should Have Been Used?
We used the pickling vinegar... and suggest you do the same...
Thank you for pointing this out. I wondered why the ratio for most dill pickle recipes is 1:1 water to vinegar. The vinegar that most stores in the USA sell is 5%.
You sound like you have an amazing personality and an all around good person it's just a feeling that exudes when you speak
Thank you for these kind words, Bijuu! Appreciate you watching - warmest regards!
this guy is one nice dude
Thanks, Stache!!!
Super nice!
I dill pickled a batch of my green beans. They are awesome. I washed and blanched them, then poured the brine over them and put them in my fridge. They came out so crunchy and dilly.
RUUUTTTHHHHHH! This is SO awesome! Thanks for trying our recipe and giving it you expert twist - can only imagine how delicious your dilly beans are - yippee!!!
Made these last year, Best dill pickles ever and so easy thanks to the step by step video. Making them again this year but making a full bushel caus we are them all by Easter,!
Thanks, Lynne! Same here... I need to make a bigger batch this year. Big hugs!
Thank you! My garden is producing so many cucumbers! Going to try for the first time. 🌹💕🌹💕🌹💕🌹💕🌹
Yay, Bernie!!!! This is one of our most popular recipes - we know you're going to love them!!!
YOU'RE freaking awesome!! Thank you. I NEED to learn all about pickling a lot of things, due to us soon. Living off the grid!! Super excited!!
My goodness... who knew our pickles would be so popular. I mean we always knew they were delicious... but the whole world loves them!!!
Can't wait to make these
Thanks for watching Ruth! You are going to LOVE them! Hurray!
Omg these dill pickles are the best. My 12 year old grandson and I made them, finally opened a jar yesterday and they are the best! Almost like Strubs! I remember you on TV and always so informative! Glad you have this channel now!
Thanks Lauren! SO happy you made them... and also love that you included your grandson in the process - nice way to spend time, right?!!! Thanks for finding me... and the website! XO N
I agree with the title- I made these last year and the resulting pickles (made with Boston Pickling cucumbers) were incredibly good. Making my first batch of this season tomorrow. It’s going to be a tough wait until they’re ready, but rest assured that first jar won’t last long!
Thanks so much for posting your video!
Matt! Good for you! Always makes me laugh, when I finish and think "That's a lot of pickles!"... and then, before I know it... they're almost all gone - so delish! THANKS for watching and trying our recipes!
These look great. I followed your technique making the bread & Butter pickles, and the results were outstanding. I will give these a try next pickle season. Thanks for posting.
Hey, POPS! If you think the B&B's were good... just wait! You are going to LOVE these! Thanks for watching and trying our recipes!
I accidentally made this exact recipe, only i don't use jars, i reuse wide mouth plastic juice bottles, and i don't cook them like the last step (plastic, duh!), I haven't had any problems or spoilage, and the pickles are super crunchy :)
Kar... as long as they came out super crunchy... ya did good, kid! Thanks for trying the recipe and writing in!
Thanks! Couple questions
1. Is running the jars through the dishwasher sterilization enough or do I have to also place them in boiling water for 10 minutes. Do I put them right side up or upside down in the boiling water if so?
2. When your processing them in boiling water, the water stops boiling when you add the jars do you have to process them from 10 minutes added to the water or do you have to wait for it to boil again and then start 10 minutes?
3. Do you have to cut off the blossom end of the cucumbers?
Hi Shan! Thanks for watching! 1. I only do the boiling water, jars right side up, completely submerged in the boiling water - then, carefully drain water as you remove from pot. (The cottage water is direct from the lake + my dishwasher is vintage, I worried the temp wasn't high enough). 2. I time from when the pot returns to the boil. 3. I never cut off the end, but if a withered flower is clinging there, pluck it away. Hope these answers help - but write back if you have other questions. YAY YOU!!!!
If I can find some cucumbers today I'm going to make some more garlic dill pickles. Just ate the last pickle this morning with some cold smoked salmon that I made Thursday 😋. Made the cold smoker as well,quite proud of it.
Woot! Nothing quite like these homemade crunchers... thanks, Paul!
@@Weekendatthecottage Glad that I was able to find your recipe again. I grew up on a small farm and my mom taught me and my brother how to do just about everything. We had a huge garden and we fed a lot of people and bartered for stuff as well.
Yay, Paul... get ready, the cukes are coming!
@@Weekendatthecottage the pickles came out great again. Sent some to my family in Northern California. They loved them. Now people at work want to buy them
So far I give them away. I just enjoy seeing people enjoy something that I made. Thanks again.
Have you made pickled jalapenos. Do you have a recipe for them? Appreciate an answer back
Everyone loved your/my Garlic dill pickles 😋
I love this!! Having my morning coffee and looking for ideas on canning, just stumbled on your channel. we are hooked and love the bright personality.
Hey! Thanks for writing in! Hope you can try these pics, certainly a fave round here. How's the fishing - season open? Whatcha catching? Yay!!!
Me too. I'm getting ready to put up a bushel.
This recipe is totaly AMAZING! Thank you so much for this. They are such a big hit with my family!
Thanks, Caroline! They seem to be bringing lots of people great joy and we're thinking, PICKLES MAKE THE WORLD A BETTER PLACE! Big hugs from cottage country! N
Wow, I'm glad I found this channel!
Thanks, Humble Soldier! We appreciate you watching!
well presented!! Best pickle canning tutorial i've watched yet . thanks for sharing so perfectly!
THANK YOU, Stephanie... what a kind and lovely comment. I'm off to the local Mennonite farm tomorrow... just a 1/2 bushel... but... picks on the way!!!! Yay!
Made this recipe last summer and they turned out amazing.
Thanks Richard! It's a friends and family favourite for sure!!!
Awesome man thanx. I added three chopped green chili peppers and like five times the amount of dill. Not much room for pickles however should be delicious
Ash... they sound great! Love the spice + dill combo, right?!
I always put my cucumbers in a bucket and put ice over them for at least 2 hours. It seems to help keep them crunchy instead of soft.
Great idea Laurie!
Looks delicious! I used to can a lot when I had family around to help eat the bounty, but sometimes it doesn't seem worth it for just me alone. It would take years to eat everything up!
Give them away as gifts Denise!
Me again. So my husband just brought home a bushel of perfect sized dill cucumbers...guess what I will be making tomorrow. Our whole family loves them so much!!
Ha! You'll be making a lot of pickles... at least 24 to 36 jars...
@@Weekendatthecottage you were spot on!! 33 liters of dill pickles, phew
Yay, Jacqueline! That's a lot of deliciousness you'll be enjoying!!!
thanx Nik .....I plan to try to make pickles next weekend!! excited LOL
Thanks Steven!!!
Love pickles! Been wanting to do this. Thank you for the great video!
Thank you Sheepdog! Looking forward to the launch of your channel!
Thanks for sharing this! Just finished a batch and can’t wait to try them 🍺
Thanks for trying the recipe - I always crack open 1 jar the day after... but the rest - let 'em sit for 2 weeks for maximum flavour!!!
Mahalo (Hawaiian thank you) for your video. Today, I canned my cucumbers from the garden. I will taste on August 28th. It took me about four hours. I am not a wiz in the kitchen.
Daryle... thanks for watching and writing in. The fact that you'r "not a wiz" in the kitchen doesn't mean much to us - because, NOW you are. My goodness - you grew your own veggies and then, canned them??? Way to go man, eh?! (Canadian for amazing!) Let us know how they taste!
❤️ so sweet!
Yum! So excited to try making pickles this summer!
Thanks, Courtney! You are going to LOVE them... everyone does... and wait until you have them with a fave sammie - like grilled cheese... amazing!
Made a few quarts this spring. Delicious crisp and garlicky. Only have 1 pickle left. Gotta get some more made. Took some to work they were a huge Hit.
Thanks Paul!
Great vid, thank you. Just finished a batch so, guess I'll see how they turned out in about a month.
If you just happen to open one jar today... just to make sure... well then... YAY!!!!
Cutest pickle recipe video ever!
HA! Wait until you try them - best, ever! Thanks for watching, Anna!
Hi. Thank you for the recipe. These pickles are awesome. BTW. Should I refrigerate them or keep them out. I live in Indonesia so it’s quite humid here. Thx in advance. 👍🏻😊🙏🏻
Hello Edwin... fro the other side of the world!!! You only need to keep them in the fridge once the jar is opened. That said, keep the unopened bottles in a cool dark spot. Yay!!!
How’s the crunch factor? I’ve been chasing the perfect pickle for what seems like a decade, garlicky, crunchy never mushy! Will give these a go
Hey Stan... thanks for writing in. So... we think it an exceptionally high crunch factor. It's really important to pull the jars out of the canning bath when the skin is mottled... needs to still have specks of that brilliant green. They continue to cook once out... but that yank time seems to cause the crunchiness. Also... wait at least two weeks before you crack your first jar - tough but necessary. Good luck with your crunch quest! N
Weekend at the Cottage many many thanks. Looks awesome, looking forward to trying 🥒👨🍳💆♂️
I use Bernardin dill pickle mix for crunchier pickles
@Long duk dong For crunchy pickles soak your cucumbers in ice water for at least 4 hours.
fatmanstan 👍
Really is the best recipe. Going to make them again tomorrow got 6x3 litre baskets of cukes for $3.88.
What? Amazing! Get me some Sista! XO
Great video, your a natural on camera. I'm going to make a batch right now. Thanks
Thanks BHH! Hope you enjoy the recipe... hope you're all well way over there in the west!
Made these today, cannot wait to taste!
Cheryl... YAY, you!!!! So... not sure if you've seen other comments but here's the deal. I always crack one jar, day after, because I can't wait to try them (so delish!!!!). The rest... try to let them sit in a cool place for 2 weeks just for the flavours to mature - hope you enjoy! Thanks for trying the recipe! XO
Hi, I thought you would need to wait 6 weeks for pickles to be ready but I see 2 weeks, let the tasting begin, the jars look so yummy, I used a Thai red pepper, THANKS
Such a concise video! Thanks for the great video.
Thanks for watching and writing in Alt0233! Such a wonderful recipe and here it cottage country... I serve pickles with everything!!!
Awesome recipe I am going to try it very soon. Thank you!!
Thanks, Scottie - absolutely a fave - it's a bit of work, but SO worth it. Wait until you have one with a corned beef sammie... crazy good!
Superb presentation. Thank you.
Thanks, Mark - hope you enjoy!
Very informative video ! Thanks !
Thanks, Doc! They really are quite fab!
So neat! Thanks for sharing! 🕊
Thanks, Vee... they never last long... but sheesh, are they ever good!
Its that time of year again and I am going to make dill pickles. Unfortunately I could only find bigger cucumbers..about 3 -4 inches. I watched your bread and butter recipe but my family doesnt like them. Do you think I could follow your instructions with sliced cucumbers, fridge overnight etc and when it came to jarring I could follow the dill recipe? I absolutely love that one and will keep looking for smaller cucumbers so we can make the same as this one which are so delicious.
Hi Jacqueline! Thanks for writing in - a couple of thoughts! 1) You can add 1/3 of the peppercorns, sliced garlic, and dill into the jars. Then, SLICE the cucumbers into 1/4 slices. Then layer them in the lars. Repeat two more times to fill the jar. Maybe push the slices down gently so they get jammed in there. Use the same brine and follow the same process. It should work perfectly... I did the same thing this year!!! Does this help???
Thank you for the reply! My question was the same and I will try with modifications! 😊
I have a question for u since canning season will be upon us again. Last batch of dills I made last year the garlic turned blue. Lol ! It still tasted great. Anyway around that.
Hiya Sista! In theory it's a reaction between the garlic and acids, in this case the vinegar. Q; did you use pickling vinegar - this often reduces the blue / green. Some folks also claim if the garlic is too young, the colouring occurs. Things to consider... regardless, hope you enjoy!!!
This looks like a fantastic recipe...
I do, however, have one question.
I've been hearing a lot of mixed things about using hot vs cold brines.
Does it make a difference to the final product?
What can one expect if you use one or the other?
Hey, Scradley. Thanks for watching. We have ZERO experience with cold brine, so can't offer an opinion. BUT... this recipe... made using hot brine... is OFF THE CHARTS! (just saying!). Sorry... you're in a pickle...
@@Weekendatthecottage
Ha! I appreciate the pun work.
🤘😁
I’ll try to do it soon, great video thanks for sharing the recipe.
Thank you, Jaimeluis! I bet you'll enjoy them... the perfect balance of crispiness and zippy garlic flavour!!! All the best!
I'm about to make some but adding spices( per quart--- 2 tsp dill seed,garlic,/2 tsp black peppercorn, 1/2 tsp mustard seed, 1/2 tsp coriander seed, fresh dill) to the brine then straining and then filling the jars up with the brine. Have you ever added spices to the brine when boiling it? I feel the taste of the dill and spices will truly come out but who knows if it will be too strong
Hey Dood! Fingers crossed this works. Couple things 1) boiling those spices may change the colour of the brine (making it muddy or cloudy) 2) you may reduce the impact of the flavouring (no infusion). I do think placing the spices directly into each jar gives more flavours as the jars sit weeks and months after. Case in point: adding the bird's eye peppers - those jars throw amazing spicy heat. Again, fingers crossed, let us know!
Thank you for this!!! I’m going to try it!!
Yay, Briann - hope you enjoy! Honestly, best pickles we've ever had!!!
Nice recipe and great instructions
Thank you, Rod! Made them myself today... great minds...
Do you purchase the circles of kraft paper? Or do you cut them out yourself?
If you cut them out yourself, is there an easy way to cut a bunch of circles / lessening the work of cutting them?
Hi Lia... yup, we did them old school, cut the circles by hand. I cut out 6 squares, trace the circle off of a soup bowl, then cut 6 at a time. Paper is from the dollar store, so not crazy expensive... LOL!!! THANKS for watching and writing in!
@@Weekendatthecottage - I was hoping for a trick... for those with arthritis, working the scissors & manipulating the paper is difficult due to stiffness & pain. Thank you all the same for your reply; it's much appreciated.
Thank you pal.
Thank you, Frank Frank! Crunch is the deal...
@@Weekendatthecottage it's been very useful.
From UK.
23-13 o'clock.
That was awesome.
Thank you! Sorry about the sound... making delicious, crispy pickles is noisy!!!
I want one
Sorry... we only let friends try 24, at a time!!! They are really fab tho, hope you can try making them!!!
I really can’t wait to do this
You go... it's such a delicious recipe - and don't forget to give some to friends!
Well i finally made mine today 😀 can’t wait to try them, but those anyone know how long I have to wait before I open up a jar? They look good color wise, I had to use 10% vinegar because here in Poland it’s all we can get, so I used a little less, I hope they come out good.
Best wishes everyone 😀
Big hugs from Canada, dear Traveler. So... here's what I do - I always open 1 (only 1!) jar the next day... just to try, because I can't wait. The rest... leave in a cool, dark spot for at least 2 weeks for all the fab flavours to mature! Let us know when you try them - hurray!!!!
Do you have an actual recipe that I can go by?? I don’t have many pickles to work with but I have never made them before so I figured I’d try a small batch and see how they come out. Also I picked our pickles from our garden but they are definitely not the same size, hopefully that will be okay. I’m actually looking for a good flavor of the pickles so if I really like the flavor then I will probably buy the pickles in the store the next time so that they are all the same size. Thank you very much in advance. I absolutely love garlic and spicy food so I will probably put a good amount of garlic and a good amount of hot pepper I’ve just always wanted to make homemade pickles because I’m sure they are better than store bought
David... the recipe is on our website... weekendatthecottage.com/garlic-dill-pickles-recipe/
OK so a quick question ... this recipe is for 1/2 bushel of pickles. And 1/2 bushel we make the brine/liquid twice (so, 8 cups of vinegar and 24 cups of water and 1.5 cups of pickling salt). Is that correct? So for 1 bushel, we would simply do 4 times what you suggest (for the liquid) is that correct? Thank yoyu!
Hey Scott, thanks for writing in. Yes, your calculations are correct. Couple things: 1) Try to use PICKLING vinegar 2) The "make the brine part twice" is simply done this way in case the liquid reduces too much during the process. I find I use less brine when the jars are really jammed with cukes. Sometimes it's a bit of fiddling to get them stuffed just right, but more cukes in a jar = less room for brine etc. Hope this helps - please let us know how you fare... my expectation is that you're going to be super pleased with the results!!!
I also add a bay leaf or two
Perfect! Thanks for watching...
You're so nice! Love the video thanks! Going to try pickling soon!
Thanks April Dawn... hope you enjoy the pickles!
If I just want a few jars, can iI half the recipe for all the ingredients. Thankyou.
Hi Linda... for sure!!! I've done half batches and it works perfectly! Please let us know what you think - we bet you're going to love them!!!
Ill be doing this next weekend
You're going to love them Young D!!!
I just made pickles for the first time. I put the jars in a hot water bath, took them out after 10 mins and waited to hear the tell tale “pop”. None of my jars made an actual “pop” when they were cooling however, when I press down on the lid it doesn’t move and it looks slightly concave in the middle. Can I be pretty certain that the jars have successfully sealed? Thanks for the video.
Holly... if the brine was hot... and they were in a boiling bath for 10 minutes... they should b very hot... and then cool and pop when they do. Don't force the dimple down. Have they sealed since???
I’m pretty sure they did. The dimple is down and doesn’t move at all. We let the jars set for 24 hours and no one was allowed to move them. I will let you know one September 1st if they truly did seal to perfection. That will be two weeks since I canned them. Thank you for taking the time to reply to my question! :)
Hi. 10 minutes after putting jars in or start timer immediately? Sorry super new and want to try these today lol
Yes... that will work perfectly! Good luck Amanda!
Look yummy 😋..I would like 2 use mini cukes that r in the grocery store in the winter, do you think they will work? Also since I can't get that long dill weed, do u think I could use fresh dill? Thx
Hi Marie - they won't be as firm as little Kirbys in season. Maybe slice them and do pickle slices. They may work better! Hope this helps!
@@Weekendatthecottage thx..I'm actually doing the slices but a refrigerator style🥒..I will try yours in the summer when everything is in season...thx again marie, fellow windsorite🥰
Ok I'm gonna try them out. Thank you
Thanks, Mary! Here's to crispy pickles!
I've never made pickles before and I want to very much. Although, where can I find the pickling vinegar and the pickling salt....can't find it anywhere!
Hi Naomi - thanks for writing in! Usually grocery stores carry, especially during late season canning season. I know this may sound crazy but I've also found them at big general stores too! Call ahead!
I’m in the UK but I just use cooking salt but deffo not table salt if that helps?
Hello..thank you for the great video..what is the shelf life on these plz?thank you..another question plz...do you cut the bottom off a bit where the blossom end was?cuz I watched other videos and they said to cut a bit off the bottom where the blossom end was before canning?thx
Hi Mystique Rose! Thanks for watching and writing in. I usually eat the pickles within a year, but they never last longer than a few months - because they get eaten so quick - very good! No I don't trim off the ends - I find leaving the cucumber intact create a crispier pickle. Hope this helps!
@@Weekendatthecottage hi there..thank you for replying back and for your help!have a wonderful day😊
If your pouring hot liquid and the jars be turned upside down to seal? I always get soft pickles when I water bath. Thanks
Hi Tina! Thanks for writing in. Nope, our method and the directions always produce crispy pickles! Hope you can try...
Thank you for sharing your family secret! Just wondering being winter here in Northern Saskatchewan can you make this with long English cucs? I'd cut them in quarters...and did you know to get real crisp pickles you put them overnight in a big bowl or pot with 1 cup salt? Rinse before canning!
Hi Ada! Sorry, using English cucumbers won't work. This recipe is all about taking those perfect sized Kirby #1's. The whole cucumber is what get's crunchy and gloriously fabulous. I'd wait until next summer to make these.
@@Weekendatthecottage thank you!! I'm going to order the seeds in spring!! Can't wait!!
Ada... one final thing - this past summer I ended up with a bushel of dinky Kirbys... and the team at the local Mennonite farm stand called me the morning they picked them. Many still had the shrivelled bloom at the very end of the cuke. I remember thinking, "Wow these cukes are just picked!" Total game changer, and you should be able to have this is you're growing your own! Freshly picked mini-Kirby's is the way to go!!!! WOOT!
@Weekendatthecottage thank you so much for all your information! I appreciate indeed! Also if I can't find the seeds for Kirby #1's there so happens to be a colony not far and I'll be sure to call them. Merry Christmas to you and yours and all the best in the New Year 2023!! 🎄 🍾 🥂
Ada... just look for Kirby cucumber seeds... the #1 is a sizing reference from the farmers that sell in markets. When in a market Kirby #1 means the cukes are all within 1-inch. # 2's are 2-inch etc...
I've been looking for a good Clausen Kosher Dill knock off reliant this one looks close to theirs but I noticed you didn't use any mustard seed. Is that family preference or was the omitting of it for another reason?
Hi KJ... these pickles are quite divine but the recipe is all about the crunch and garlic-dill flavour. Add the bird's eye pepper... swoon-worthy. So... those mustard seeds??? I've only ever added them when making bread & butter picks, or relish - personal thing. Of course you can add them... but try a few jars without, please - really want you to try them, as is! Yay! N
@@Weekendatthecottage thank you for the response! I'll definitely be trying this recipe and then again a few other jars w a couple of different tweaks.
You CAN... do it!
Hi! Just made these the other day! Followed the recipe to a T except: we used distilled water due to having hard water, and our pickling vinegar was only 5%!? Is this going to ruin the batch??
Hey friends! Please don't worry. I actually use distilled water up here at the cottage for all cooking and recipes since my tap water comes in from the lake. The vinegar should not be a problem - I've also made them with white vinegar. Let us know how they taste - we expect you're in for a treat! Yay! XO
Hey there! Nice video, thanks :) Question: I'm from Italy and I'm planning to follow your recipe. Is there any difference between "regular" sea salt and pickling salt? May I use the normal salt? Cheers, keep up the good work
Hi Ivan... buon giorno! Sometimes "regular" salts contain an anti-caking agent like iodine. A treated salt can make the pickles go a darker colour. Pickling salt is pure salt... so... try to use a salt that hasn't been treated... cool?! Thanks for writing in!
Question. What does the sugar do? I’m not looking for a sweet tasting pickle. Does it just take a little bit of the sour out of the pickles. I used 5% at a 50-50 mix and it seems they are a bit sour for my liking.
Thanks for writing in Siafu! It's a flavour balance issue. It takes the edge off the vinegar and gives the pickles just the tiniest bit of sweetness.
@@Weekendatthecottage oh great thank you. I’ll give it a try. 👍🏻
I am always doing this ..but i didnt put pickles next time i will include dill on my pickle recipe
Thanks Aida... hope you enjoy!
Great information and I applaud you for your pace. Can sliced cucs work for this recipe?
Thanks for writing in True Works. I've only ever done whole cukes, but a subscriber wrote in and said she did the sliced method (1/4-inch thick slices and it worked perfectly. Another thing - she suggested trying to layer the slices to maximize the fill of the good stuff in the jar!
Hello! How long will these last on the shelf? How long would a jar last in the fridge after it’s been opened? Thank you for the recipe!
Hey Tyler, try to consume within a month after opening, but honestly, an opened jar usually lasts maybe 3 days!!!
How long do we have to wait until we can eat them? I just made them today! Lol!
Hey, Yoel! EXCELLENT... I did the same, 33 jars of delicious! So... I always suggest letting them "cure" for maybe two weeks - give the cukes a chance to soak up the garlic and dill flavour... BUT... I always open a jar next day because they're so fab, and I can't wait. Try them today... and then open another in a week or two. THANKS for trying our recipe - let me know how your pickles turned out.
Can you store them in the pantry I saw somebody comment that you can't with your recipe.
Hi Irie! I always keep them in a COOL pantry... and they're totally fine - in fact I opened a jar from last year... crunchy, delicious, garlicky! Hope you enjoy and THANK YOU for watching and trying the recipe.
what an amazing video
Thanks Matheus! Hope you enjoy, if you get a chance to make them!
@@Weekendatthecottage Made them yesterday while watching! they all pretty waiting for me to devour them :D
Great vid! How long will the pickles keep using this method? I've also seen the "cold" method done with just lacto fermentation (ie just brine)
Hi Valeria... some say at least I year. I usually eat mine within 6 months!
Like your music!
Thanks Melinda! Sorry about the noise as the pickle pot vert to boil... XO
Could you use this same brine for carrots as well...please reply
Hey Bill! Thanks for watching and writing in. For sure you can use the same brine. One suggestion - drop one little bird's eye pepper into a few of the jars - I'd be interested to see what a little heat flavour does to the sweet carrots and the brine. Let us know how it turns out!
Are these shelf-stable with so little vinegar? The Extension recipes I see are 1:1 water vinegar.
Yup... works perfectly!
My question is. If I have a jar of pickles already can I add garlic and spices
Hi Desiree... I can't see why not - actually, sounds like a great idea - just keep it refrigerated after you've added the flavour enhancements!
So from a comment I just read, my pickles are not safe to keep on the shelf. I used 5% vinegar. Do I have to discard them and start over?
Is the jars sealed you'll be fine!
Good to know.
I just made these, I noticed that the time for water bath canning is 10 minutes however I couldn't get mine to still have light green spots with that time. I did pull some out at 5 minutes to accomplish the light green spots. It all good though cause I can just put those in the fridge! Im excited to taste these as I have tried many other recipes and they were not very good. Did you add any coloring? My pickles do not look that green. Thank you for any info.
Hi Melis... I think you'll be fine... these pickles remain remarkably crispy and crunchy. We suggest waiting 2 weeks before you try... although I NEVER do. I always open one jar next day... because I'm so excited to enjoy them. Please write back... let us know your thoughts! XO
@@Weekendatthecottage
Oh my goodness! I didn't wait the two weeks I had to try them. I just cant believe how amazingly good theses are! I'm so happy to have this recipe now!!! I grow all of my ingredients and I must tell you this is the bet recipe I've used! It far surpasses Mrs.Wages mix. Thank you Thank you Thank you! Can you tell me how long they will be shelf stable if i took them out early to keep the crunch? Thank you
YAY! Mine last well into 12 months. As long as those lids popped you're good as gold. I'm SO pleased you had great success - truly is one of my top 3 canning recipes... of all time!
I just used this recipe...but just saw some say you have to.use 7% vinegar....is this true..i made mine with 5% yesterday....should I refrigerator them or are they not safe to eat now
Hey Scott... please don't worry, they're perfect. I've made them both ways... just that I find the pickling vinegar is preferred for flavour.
QUESTION: have you tried this recipe but ferment them versus canning?
Hi Tania! Thanks for writing in. I have seen it but it makes me nervous - the yeast, the sun, etc. These are kind of my signature thing, so I figure don't fix what already works... LOL!
So they do not require refrigeration?
Nope... only after opening... but even then, a jar of these pickles disappear in no time - like magic!!!!
Ok, so you boil the water, put the jars in and then ......... do you have to bring it back to a boil or is it good to go for ten minutes time?
Hi Mary... yes... I bring the water back to a boil. Also... rule of thumb is to let the jars sit for 2 weeks before trying for maximum flavour! I ALWAYS crack one open the following day... because I just can't wait!!!
@@Weekendatthecottage Thank you.
How long do they pickle before it’s ready to eat?
I always crack open a jar the following day - because I can't wait. Then, let the rest sit for two weeks for the flavours to soak up in the pickles. AMAZING!!!
do we rest the pickle in the refrigerator?
Hi Fatima... once they are processed and cooled... simply store them in a cool place until you open then. Once opened... they should be refrigerated. Does this answer your question? Thanks for writing in...
Is it possible to make these using a sliced cucumber ..... same as bread and butter pickle slices.
Hi Pres! Seems to be a recurring theme this year, people asking about sliced. Yes, for sure but my only suggestion (it's fiddly) is to try to layer the slices when you fill the jars. The slices with shrink when you process. I'd say to process for 10 minutes! Hope this helps?!
@@Weekendatthecottage Thank you so much. Love the channel !
These look “dill”- ish! I do have a question for you. When you put your jars into the hot water bath, do you put anything on the bottom such as a rack or tin foil to keep the jars off the bottom of the pot?
Hi Wanda! Thanks for watching - you're going to LOVE these pickles. Yes, there's a canning basket that fits into the pot - prevents the jars from resting directly on the bottom and also stops them from clicking into each other. Links to purchase in the story on the website. Let us know how they turn out, please! Yay!
Just a question. I hear it's safer to go 1 part vinegar to 1 part water. Yours is very diluted. Is it a preference?
Hey DooD! It's about flavour and crunchiness and we find this 3:1 ratio produces a superior pickle. I'm kinda begging you to try it... it's all quite fab!
@@Weekendatthecottage I will definitely try it. Would you recommend this if you are going to shelf it instead of refrigerator?
I always crack one jar the day after - because I'm impatient!!! The rest are simply kept in a cool spot - pantry, until enjoyed. I made a batch las fall and just opened the second last jar 2 weeks ago - still crazy crunchy and delish... as expected! Good luck DooD!
Close to same as my great-grandma’s recipe, but hers is better!
Aweee Ms Headdy... trust me... I get it - nothing tastes as good as when Great-Grandma and Grandma makes it!
TFS❣️. Does the boiling temp go above 180? Does it matter for a crunchy pickle? No leaves for tannin? Thanks
Hey Della... thanks for writing in. I'd say temperature probably gets to 200 but the pickles stay crunchy every time. I've never added leaves - they just keep their crunch naturally without them it seems!
I like to add a grape leaf or horse radish leaf for tannin. It's pretty as well.❤