Making Garlic Dill Pickles For Sale At Farmers Market
These are my Grandfathers recipe for crispy garlic dills. Different states and cities have different rules about what kinds of things we can sell at farmer's markets so be sure to check with your local Health Department to learn what requirements you need to meet and whether this or any other recipe will be legal to sell. When canning, always follow the recommendations and basic canning instructions of the National Center for Home Food Preservation or the latest Ball Blue Book, because those are the experts. Safe canning depends on it! Aug 2016 note: The salt in this recipe is required as part of the preservation. Here is what the NCHFP says about salt content and pickles: ""However, the salt used in making fermented sauerkraut and brined pickles not only provides characteristic flavor but also is vital to safety and texture. In fermented foods, salt favors the growth of desirable bacteria while inhibiting the growth of others. Caution: Do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required." http://nchfp.uga.edu/how/can_06/prep_foods.html "Recipes for pickles with reduced sodium content are provided in Guide 6 of the USDA Complete Guide to Home Canning." http://nchfp.uga.edu/publications/publications_usda.html "PawPaw's Pickles" Brine: 10 cups of water (drinking water or filtered water) 2 cups white vinegar 5% acidity 1 1/4 cups canning salt Mix together and stir until salt is melted. Do not heat. I mix it all in an empty vinegar bottle so that it is easy to store if I don't use it all immediately. Into each empty. STERILE, quart jar put: 2 cloves of fresh garlic 2 pods dried red pepper (I used Chile Arbol. Chile Japones, Chile Pequins, or other small dried peppers would work) 2 teaspoons dried dill seed (OR one "bunch" of fresh dill) 1 fresh dill stem if you have it (I usually don't so I skip this part) 2 grape leaves (use one teaspoon unflavored green tea if you can't get grape leaves. do not use black tea, it will discolor the water). Cut 1/4 inch off the blossom end of each cucumber and discard (it contains enzymes that cause softening). Cut cukes as desired. Pack fresh cucumbers into the jars and pour brine over them to completely cover. Leave 1/2" head space. Put STERILE lids on, finger-tight. For CRISPY PICKLES, I process using the "Low Temperature Pasturization" method according to the instructions and latest recommendations from the National Center for Home Food Preservation: http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html : Start heating water bath canner to 120 degrees Farenheit, and put jars of pickles in the water, making sure the water covers them by at least one inch, then bring up to 180 degrees F. Use a jelly or meat thermometer and keep between 180 degrees - 185 degrees for 30 minutes. Do not allow to go above 185 degrees. If it falls below 180, start the timer over. After 30 minutes, remove and set aside to cool and seal. They are ready to eat the next day. These are best eaten within 9 months (before opening... after opening, they must be refrigerated and eaten withing a couple of weeks). They will keep longer unopened but will eventually soften. The cucumbers must be covered with brine in the jar at all times, either before or after opening.
Comments
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just wondering how long they need to sit before they are ready to open and eat? thanks, cant wait to try your recipe!
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Could you alter the amounts for us to make this recipe for only one/2 jar(s) of pickles?
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Hi
thanks for video.
what about garlic would you please.
Thanks. -
Your voice keeps fading in and out. It was hard to follow the video.
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These are the bestest dills I've ever made; bar none.I was skeptical at first due to the ratio of salt to water. In the video you said 1 1/2 cups and in the comments below it says 1 1/4 cup. So I went with the later.I did 4 half gallons of whole pickles and 3 quarts of sliced . I was also skeptical of the ratio of water to vinegar. But hey Old school says use as little as possible for & find the right balance of acidity to alkaline.. Couldn't find any grape leaves so I used red & yellow pepper sliced thinly. Oh, it's not the tannin's. It's the alkalinity to the brine ratio.pH balance. As a Nutrition Chef at the Wyoming Medical Center I can attest that the low temp to 185 degrees is the best way to go to brine crispy kosher dills! thanks! this is a keeper. But one thing. Altitude can make the brining temp a bit lower because the temp to boil s 206 at degrees here. so 180 is the high end at our altitude. Easy guide is 1 degree for every 1000 foot from sea level. Also. If using used lids. Turn the jars upside down for a few minutes to make sure they will seal; just turn back upright. Listen for that "pop". This can save you a lot of money in the long run. I've done this many times to ensure a proper seal.
works like a champ!! Thanks again! -
I have never made pickles before and it was so easy and very very good I love the Recipe. My husband says nobody gets any jars they are all his. LOL , Thank-you very much. I thought maybe the would be hot with the peppers but they were not, will be making them again
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Great recipe thanks for sharing, one question what type of cucumbers do you use?
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I read that I need pickling crisp? Is it necessary? I noticed mine were a bit soft.
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Would love to see your hamburger chip recipe & video, I can't find it.
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sterilized your jar ?
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How much does this recipe make? Do you think this recipe would work for pickle chips?
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Hello Tina, I was wondering if you ever soaked your pickles in water and salt before canning them?
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Why not smash the garlic clove or cut it up. What do the grape leaves do? Do you ever add whole pepper corns? I put lots of garlic and fresh dill in mine. Your look good. I make my brine on the stove. I add it when it is boiling.
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Hello there, i'm new to canning, and hoping to eventually create things that can be sold on the market much like yours. The initial pickling attempts i've done have gone well, i use a brining mix that uses straight vinegar, combined with siracha, tabasco sauce \\, garlic, jalapenos- seeds included cores removed- as i've heard that they might be acrid tasting, and red pepper flakes. I'm trying to create hot links The jalapenos i cut thin, and add to a saucepan filled with the liquid mixture. I usually add a small pinch of salt as well, and then bring everything to a high simmer, before pouring the mixture into the jars up to the brim. I then put the lids on tight and put the jars into the fridge, which seems to create a vaccume seal. I let them sit in the fridge for a few weeks, might eventually shift to a month or two to ensure that things really and truly 'cure' . I want to know the following- first off, as a master pickler, am i doing it the right way thus far? Also, is it better to use straight vinegar, or a combination of vinegar and water to act as part of the brining mixture? Thanks. I love your voice, the southern twang makes me think that your words are curling up at the ends.
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Just made this recipe and my pickles ended up soft and really salty. I did add some store bought pickling spice and subbed some garlic for minced garlic (mine was rotten) but other than that I follew the recipe perfectly... any tips???
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So its OK to put cold jars into hot water? I heated my brine, and run hot water through my jars before because I was worried I would break them.
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What was in the bag ? All I could hear was the bag rattling.
And where can you get grape leaves ? -
I appreciate your video & the tips you gave, especially about the water to use. I have a high iron content in our well water & I've tried making crispy dills before & was never really happy with the results, even though the grandkids loved them. I also never heard of Low Temp Pasteurization either, so that was another great tip. This video is so much better than so many I have watched on how to can Garlic Dill Pickles. I'm looking forward to trying out your recipe & hoping they will turn out for me so I will no longer be embarrassed to take my pickles to family gatherings. :)
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THIS THE BEST PICKLING VIDEO EVER. THANKS
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