Pickles are popular as an accompaniment of hamburgers, hotdogs, or sandwiches. They are used in different dishes or as an appetizer, and are available in various flavors. Dill pickles have a refreshing flavor, because of dill leaves present in it. The taste of the tangy leaves makes all the difference. Now, let us look at some recipes on how to make dill pickles.
Fried Dill Pickle
- 1 jar, dill pickle slices
- ½ cup, buttermilk
- 2, eggs
- 1 cup, vegetable oil
- ½ teaspoon, hot pepper sauce (vinegar-based)
- ¼ teaspoon, garlic powder
- 1 cup, cornmeal
- 2 cups, all-purpose flour
- ½ teaspoon, cayenne pepper
- ½ teaspoon, seasoning salt
- 1 teaspoon, salt
- ½ teaspoon, black ground pepper
- Take a large bowl and add 1 cup of the flour, including the eggs, buttermilk, hot pepper sauce, cayenne pepper, seasoning salt, and garlic powder; mix well.
- In a separate bowl, mix the remaining flour, with the cornmeal, salt, and black pepper.
- In a fryer, preheat the oil.
- Dip the dill pickle slices into the bowl of buttermilk; dredge the pieces in the flour mixture.
- Fry the slices till they change golden brown. Then, remove them from the fryer and drain them on paper towels; serve these with your favorite snack.
Garlic Dill Pickle
- 10 slices, cucumber
- 9, garlic cloves
- 10 sprigs, fresh dill (washed)
- 8, fresh grape leaves
- 1 quart, vinegar
- 1 cup, non-iodized salt
- 4 quarts, water
- ½ teaspoon, powdered alum
- Heat the cucumber slices with the ingredients for the brine, until they become dark green in color (don't let it boil).
- Using a canner, heat a set of glass jars. Warm up the lids separately in a pan of water. Now, with the help of tongs, take the jars out, including the lids; place the cucumbers in them. Add 1 garlic clove, 1 sprig of dill, and 1 grape leaf ,to every jar. Place them back in the canner to keep them warm.
- Boil the brine mixture after all the cucumber slices have been placed in their jars.
- Pour the hot liquid into the jars and leave a 1-inch gap between the slices and the underside of the lids.
- Screw the lids on tightly and set the jars aside to cool.
Kosher Dill Pickle
- 2 quarts, water
- 10 slices, fresh cucumbers
- 5 crushed, garlic cloves
- 1 teaspoon, pickling spice
- 3 tablespoons, kosher white salt
- 4, bay leaves
- ½ cup, fresh dill weed
- Heat the water in a stock pot. Add the salt to it and stir till it dissolves. Take it off the heat.
- Wash the cucumbers and cut them into even slices. Place them in the pickle jars and screw the lids on, tightly.
- Distribute the pickling spice, garlic cloves, bay leaves, and fresh dill, evenly, in all the pickle jars.
- Pour the brine into each jar, in equal portions.
- Seal and store them away in a cool, dark place for 7 days. Open the jars and taste some of the pickled cucumbers, when you get the desired taste, refrigerate them.
Spicy Dill Pickle
- 9 slices, cucumber
- 1 tablespoon, mustard seeds
- 1 teaspoon, alum
- 1, onion (finely chopped)
- 2, garlic cloves
- 3, hot peppers (dried)
- ½ cup, vinegar
- 3 cups, water
- 1 cup, salt
- Boil the vinegar, water, and salt, in a pot.
- Separate the cucumbers, mustard seeds, alum, onion, garlic cloves, and hot peppers, into pickling jars.
- Pour the boiled brine into the jars. Seal them tightly and open them after 3 weeks.