Jan's Refrigerator Garlic Dills Recipe

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Servings: 1

Ingredients

Cost per recipe $16.36 view details
  • 4 quart pickling cucumbers rinsed well
  • 16 lrg garlic cloves peeled, sliced
  • 4 x fresh dill heads halved
  • 1/2 tsp dry red pepper flakes more or possibly less
  • 1 quart cider vinegar
  • 1 quart water
  • 1/4 c. pickling spices
  • 1/3 c. pickling salt
  • 2 Tbsp. granulated sugar
  • 1/2 tsp grnd turmeric
  • 1 c. minced fresh dill heads
  • 16 whl garlic cloves peeled, sliced

Directions

  1. Note: Don't use aluminum or possibly iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.
  2. Wash 4 qt or possibly 8 pint jars. Keep warm till needed. Prepare lids as manufacturer directs.
  3. Pack the cucumbers into the jars, leaving 1/2-inch head space. Divide the sliced pcs of garlic and halved heads of fresh dill among the jars. Add in a healthy pinch (about 1/8 tsp.) of the dry red pepper flakes to each jar.
  4. To make the brine: Combine vinegar, water, pickling spices, salt, sugar, turmeric and 1 c. minced fresh dill in a pot (see note). Bring to a boil, then reduce heat and simmer for 5 min.
  5. Put 4 cloves of garlic into each jar. Strain off the seasonings from the brine then ladle the warm brine into 1 jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Let cold to room temperature, then store in the refrigerator.
  6. The pickles are ready to use after 3 to 4 days of aging, but they will continue to improve for several weeks. They keep, refrigerated, for about 1 year.
  7. For storage at room temperature: Process the filled jars in a boiling-water canner 10 min for pints, 15 min for qts (15 min for pints, 20 min for qts at 1,000 to 6,000 feet; 20 min for pints, 25 min for qts above 6,000 feet).
  8. This recipe yields 4 qts or possibly 8 pints.
  9. Yield: 8 pints
  10. NOTES : Recipe is an adaptation of Greg Higgins' "Damn Good Dills"

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 4539g
Calories 643  
Calories from Fat 50 8%
Total Fat 5.97g 7%
Saturated Fat 1.53g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 67782mg 2824%
Potassium 1672mg 48%
Total Carbs 107.92g 29%
Dietary Fiber 36.9g 123%
Sugars 55.54g 37%
Protein 11.28g 18%
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