The best GARLIC DILL PICKLES recipe!

  • Am Vor year

    Weekend at the CottageWeekend at the Cottage

    Dauer: 05:01

    #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:
    weekendatthecottage.com/garlic-dill-pickles-recipe/.
    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!
    For more great recipes and entertaining ideas, please visit:
    weekendatthecottage.com/
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    Instagram - instagram.com/weekendatthecottage/
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    THANKS FOR WATCHING!

sista love
sista love

Crap. I just made 6 jars without reading the comments and used regular vinegar. I didn’t realize picking vinegar is stronger. I hope they work it. A lot of effort and $ down the drain if they don’t

Vor Tag
sista love
sista love

Thx. They look great. Going to wait 4 weeks. Sealed & stored.

Vor 9 Stunden
Weekend at the Cottage
Weekend at the Cottage

No worries... it'll still work... you'll love them!!!

Vor Tag
Jacqueline Jacqueline
Jacqueline Jacqueline

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!!

Vor Tag
Weekend at the Cottage
Weekend at the Cottage

Ha! You'll be making a lot of pickles... at least 24 to 36 jars...

Vor Tag
Funtasticone FunOne
Funtasticone FunOne

Question: Can I do the same, even if I were to slice to make spears?

Vor 2 Tage
Weekend at the Cottage
Weekend at the Cottage

Thanks for writing in Fantasticone! Works the same although the spears will be a little less crunchy... still... flavours are off-the-charts! Let us know how they turn out!

Vor Tag
Laurie Tice
Laurie Tice

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.

Vor 7 Tage
Weekend at the Cottage
Weekend at the Cottage

Great idea Laurie!

Vor 6 Tage
Brian Doyle
Brian Doyle

How soon after pickling can we enjoy them?

Vor 8 Tage
Weekend at the Cottage
Weekend at the Cottage

Hey Brian! Thanks for trying the recipe and for writing in. So... I always crack 1 jar the following day... because I'm too excited. Then, the rest go into a cool spot (pantry or cold room) and I let them sit for 2 weeks just so the pickles get a good flavour on. Enjoy!

Vor 7 Tage
Cheryl Parsons
Cheryl Parsons

Made these today, cannot wait to taste!

Vor 9 Tage
Cheryl Parsons
Cheryl Parsons

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

Vor 8 Tage
Weekend at the Cottage
Weekend at the Cottage

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

Vor 8 Tage
laurenharrington50
laurenharrington50

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!

Vor 9 Tage
Weekend at the Cottage
Weekend at the Cottage

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

Vor 9 Tage
Jacqueline Jacqueline
Jacqueline Jacqueline

Hi!! Thanks for replying! Do I ice the cucumber slices first?

Vor 11 Tage
Jacqueline Jacqueline
Jacqueline Jacqueline

@Weekend at the Cottage thank you! making them now

Vor 10 Tage
Weekend at the Cottage
Weekend at the Cottage

Hey Jacqueline... I don't think you need to - one step too many? I'd just layer them in, add the regular brine and process - fingers crossed!!!

Vor 10 Tage
Jacqueline Jacqueline
Jacqueline Jacqueline

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.

Vor 11 Tage
Weekend at the Cottage
Weekend at the Cottage

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???

Vor 11 Tage
Gwen S
Gwen S

For variety try using Apple Cider Vinegar.

Vor 19 Tage
Weekend at the Cottage
Weekend at the Cottage

Thanks Gwen... I have a bushel on order from the local Mennonite farm up here for Friday. I always need to make the brine twice... so I'll try it both ways! Yay!

Vor 19 Tage
forkboy29
forkboy29

NO NO NO NO....there is NO reason to add sugar!!!! It does NOTHING but add UNDEEDED calories!

Vor 23 Tage
Weekend at the Cottage
Weekend at the Cottage

Hey Forkboy! Thanks for writing in. The 2 tablespoons of sugar are there for flavour - but feel free to leave them out if you'd like... up to you...

Vor 23 Tage
cwhoff290
cwhoff290

What about a mustard seeds or an oak or bay leaf to make them crisp?

Vor 25 Tage
cwhoff290
cwhoff290

@Weekend at the Cottage I resently read about using an oak or bay leaf to add tannins. I only asked to see if you agreed. Everytime I make pickles they arent crisp

Vor 18 Tage
Weekend at the Cottage
Weekend at the Cottage

Thanks for writing in Cwhoff! I've never used either in this recipe. I always add mustard seed to my Bread & Butters. In this case... the mottled processing keeps them crisp. All the best!

Vor 25 Tage
Melissa Hill
Melissa Hill

You are so nice😘😘Thanks for Sharing, 🥒🥒you nailed it😍😍

Vor 26 Tage
Weekend at the Cottage
Weekend at the Cottage

Thanks, Melissa... hope you enjoy - certainly got some crunch!

Vor 26 Tage
Scottie Holland
Scottie Holland

Awesome recipe I am going to try it very soon. Thank you!!

Vor 26 Tage
Weekend at the Cottage
Weekend at the Cottage

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!

Vor 26 Tage
Linda Stevens
Linda Stevens

From a bath, the pickles will be mushy because they cook.

Vor 28 Tage
Weekend at the Cottage
Weekend at the Cottage

Hey Linda, thanks for writing in. Actually, quite the opposite... they come out crispy and crunchy! Yum!

Vor 28 Tage
melinda pyle
melinda pyle

Like your music!

Vor Monat
Weekend at the Cottage
Weekend at the Cottage

Thanks Melinda! Sorry about the noise as the pickle pot vert to boil... XO

Vor Monat
Ms J. Randel
Ms J. Randel

Yhats like sterilizing baby bottles in the olden days. I think I can do it. hmm Thank you.m

Vor Monat
Ms J. Randel
Ms J. Randel

@Weekend at the Cottage Thank You, lol

Vor Monat
Weekend at the Cottage
Weekend at the Cottage

Hey, Mrs. Randall... you totally can, can! All joking aside... this pickle recipe is quite awesome - good luck!!!

Vor Monat
chefboyardhillan
chefboyardhillan

Can this be stored on the shelf?

Vor Monat
Weekend at the Cottage
Weekend at the Cottage

Hi Andrea! Thanks for trying the recipe... you are going to love them! So... I always open one jar the following day - just because I'm excited to try. Then, we suggest leaving the jars in a cool place for 2 weeks for the flavours to mature. After that, keep them in that cool spot until you go to enjoy. The jars are usually gone within a few months - try to eat them within the year. Also... after opening a jar, always refrigerate. Also... use the brine from an emptied jar to make salad dressings! Yay! XO

Vor 21 Tag
Andrea Utt
Andrea Utt

How long is shelf life:)

Vor 21 Tag
Weekend at the Cottage
Weekend at the Cottage

Hi Chef... Thanks for writing in. We normally keep them in a cool location when they're done, but yes... on the shelf, unrefrigerated... until opened.

Vor Monat
Jeff P
Jeff P

I should be able to use this same recipe in a regular hot water bath method, correct?

Vor Monat
Weekend at the Cottage
Weekend at the Cottage

Yes, Jeff... please let me know what you think of them - it's certainly something my friends and family always ask for.

Vor Monat
A C
A C

We're having a sale on pull-outs!

Vor Monat
Weekend at the Cottage
Weekend at the Cottage

OK... whatever that means???

Vor Monat
Nerys
Nerys

So they do not require refrigeration?

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

Nope... only after opening... but even then, a jar of these pickles disappear in no time - like magic!!!!

Vor 2 Monate
Courtney Cookson
Courtney Cookson

Yum! So excited to try making pickles this summer!

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

Thanks, Courtney! You are going to LOVE them... everyone does... and wait until you have them with a fave sammie - like grilled cheese... amazing!

Vor 2 Monate
fishing life
fishing life

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.

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

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!!!

Vor 2 Monate
Della Dearest
Della Dearest

TFS❣️. Does the boiling temp go above 180? Does it matter for a crunchy pickle? No leaves for tannin? Thanks

Vor 2 Monate
Weekend at the Cottage
Weekend at the Cottage

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!

Vor 2 Monate
Briann Conn
Briann Conn

Thank you for this!!! I’m going to try it!!

Vor 3 Monate
Weekend at the Cottage
Weekend at the Cottage

Yay, Briann - hope you enjoy! Honestly, best pickles we've ever had!!!

Vor 3 Monate
Mr. Helper
Mr. Helper

How long they good for ... you don’t have to refrigerate right?

Vor 3 Monate
Mr. Helper
Mr. Helper

Weekend at the Cottage thanks ... will start looking into canning

Vor 3 Monate
Weekend at the Cottage
Weekend at the Cottage

Hey, Mr. Helper. I've opened jars a year later and they're as crunchy as day one - but - usually we go through jars really quick. You only have to refrigerate after opening.

Vor 3 Monate
White Alliance
White Alliance

I want my gift. Where are my pickles?

Vor 5 Monate
Weekend at the Cottage
Weekend at the Cottage

Beauty!

Vor 5 Monate
SLASH8902
SLASH8902

I will try this

Vor 6 Monate
Weekend at the Cottage
Weekend at the Cottage

So wonderfully crisp and crunchy - everyone loves these pics!

Vor 6 Monate
Valeria Vine
Valeria Vine

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)

Vor 7 Monate
Weekend at the Cottage
Weekend at the Cottage

Hi Valeria... some say at least I year. I usually eat mine within 6 months!

Vor 7 Monate
Fatima Shafique
Fatima Shafique

do we rest the pickle in the refrigerator?

Vor 8 Monate
Weekend at the Cottage
Weekend at the Cottage

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...

Vor 8 Monate
Fatima Barlaz
Fatima Barlaz

Can I use pink salt instead of pickling salt ?

Vor 8 Monate
Fatima Barlaz
Fatima Barlaz

@Weekend at the Cottage Thank you.

Vor 8 Monate
Weekend at the Cottage
Weekend at the Cottage

No... I find the pink salt leaves a film when melted in water. Stick with pickling salt if you can.

Vor 8 Monate
Alex Daniels
Alex Daniels

this guy is one nice dude

Vor 8 Monate
Weekend at the Cottage
Weekend at the Cottage

Thanks, Stache!!!

Vor 8 Monate
Irvin Wittmeier
Irvin Wittmeier

I dont care for that paper and string what's the point just trash tied to the top

Vor 9 Monate
White Alliance
White Alliance

@Carol Parsons-Pearle its wasteful and dum. No one will eat those in the ghetto... It looks like something you buy for $10 at the discount store for decoration.

Vor 5 Monate
Carol Parsons-Pearle
Carol Parsons-Pearle

Makes for nice gifting.

Vor 8 Monate
Weekend at the Cottage
Weekend at the Cottage

Thanks for writing in Irvin! No worries... don't put the string and paper on the jars!

Vor 9 Monate
Jacqueline Jacqueline
Jacqueline Jacqueline

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.

Vor 9 Monate
Weekend at the Cottage
Weekend at the Cottage

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!!!

Vor 9 Monate
Ben G
Ben G

Awesome. Are these nice and salty and tangy?

Vor 10 Monate
Weekend at the Cottage
Weekend at the Cottage

Yes, Ben... and really crunchy!

Vor 10 Monate
Richard Duke
Richard Duke

How long after canning are the pickles ready to eat?

Vor 10 Monate
Weekend at the Cottage
Weekend at the Cottage

Sorry... I answered this question in your other comment! Leave them in a cool place - basement, pantry. They'll last at least a year... but mine usually disappear within a few months! XO N

Vor 21 Tag
Andrea Utt
Andrea Utt

Hi I’ve just made your recipe over the weekend and I’m really excited!!! How long will they last in the canned jars? Shelf life? Since we did can them in hot water is it OK to leave them out of the refrigerator

Vor 21 Tag
Richard Duke
Richard Duke

@Weekend at the Cottage THX

Vor 10 Monate
Weekend at the Cottage
Weekend at the Cottage

TRUTH! I say 2 weeks... but... I ALWAYS open 1 jar the following day... because I'm impatient and I just can't wait to try them...

Vor 10 Monate
mastermind
mastermind

What's the point in sterilizing the jars if your hands are not sterilized when you put the cucumbers and other ingredients in?

Vor 10 Monate
Weekend at the Cottage
Weekend at the Cottage

You sterilize the jars so that the containers are clean of potential bacteria. Hands are clean when the jars are stuffed... yet... the real kicker is processing the filled and sealed jars in the boiling water for at least 10 minutes - this kills the bacteria inside and out. The starting boiling of the jars may be an extra step... but there you have it.

Vor 10 Monate
J P
J P

What’s pickling vinegar? Also, is the dill flower different than the dill leaves in flavor? Haven’t been able to find the flowers at the stores so just have the dill without flower

Vor 10 Monate
J P
J P

Weekend at the Cottage thank you for answering my questions 😄

Vor 9 Monate
Weekend at the Cottage
Weekend at the Cottage

Hey, JP - Pickling vinegar has a higher level of acetic acid... which inhibits the growth of bacteria in vinegar. Yes, the dill flower is a bit different in that dill seeds appear on the flower. Try reaching out to local farmers... or ask a produce manager if they can find you some?

Vor 10 Monate
Jeanette P
Jeanette P

Where did you find those little perfect pickles? Farmers market ? Back garden?

Vor 11 Monate
Weekend at the Cottage
Weekend at the Cottage

I always purchase them from a local farmer - I ask for #2's - it's the smaller size. This year one bushel cost $55... but I have over 18 jars!!!!

Vor 11 Monate
Tomato
Tomato

u have such a warm personality!

Vor 11 Monate
Carol Parsons-Pearle
Carol Parsons-Pearle

Calm. 😊

Vor 8 Monate
Weekend at the Cottage
Weekend at the Cottage

Thanks for writing in and for this compliment! XO

Vor 11 Monate
Leonader
Leonader

Ster brought me here

Vor 11 Monate
Weekend at the Cottage
Weekend at the Cottage

Pickles made me do it!

Vor 9 Monate
Marilyn Coombs
Marilyn Coombs

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?

Vor 11 Monate
sista love
sista love

Good to know.

Vor Tag
Weekend at the Cottage
Weekend at the Cottage

Is the jars sealed you'll be fine!

Vor 11 Monate
Deborah McLane
Deborah McLane

What size jars are you using?

Vor 11 Monate
Weekend at the Cottage
Weekend at the Cottage

500 ml and 1L... different sizes so I can give some away!

Vor 11 Monate
Lauralee Varndell
Lauralee Varndell

Can I slice them up and use this method

Vor 11 Monate
Weekend at the Cottage
Weekend at the Cottage

Yes... into spears (recommended!)

Vor 11 Monate
Dodgethis 123456
Dodgethis 123456

Do you NEED pickling salt or does sea salt work to

Vor 11 Monate
Dodgethis 123456
Dodgethis 123456

@Weekend at the Cottage ok thanks

Vor 11 Monate
Weekend at the Cottage
Weekend at the Cottage

I've only ever done them with pickling salt. You can try to swap them out... might be less salty flavour?

Vor 11 Monate
Gail H Cameron
Gail H Cameron

Good recipe i like spicy cuk

Vor 11 Monate
Weekend at the Cottage
Weekend at the Cottage

Yay! They're the best!

Vor 11 Monate
ZARTHALAS
ZARTHALAS

just gently push your bigger two inch cukes into the hole...might be tight but eventually it will fit. Also, leave room for some head.

Vor 11 Monate
Weekend at the Cottage
Weekend at the Cottage

Like in you end, doh?

Vor 11 Monate
Jacqueline Jacqueline
Jacqueline Jacqueline

Hi I I am going to make these tomorrow. I have looked at other recipes for ideas and love yours. I did notice that others cut both end off the cucumber but not here. Is that because they are small? I bought the same size as you have so hoping I dont have to cut.

Vor 11 Monate
Weekend at the Cottage
Weekend at the Cottage

Now... truth!!!! I always open one jar the next day just to try - LOL! Let the rest sit for 2 weeks and let those fabulous flavours do their work! Way to go, Jacqueline... you must feel amazing right?!!!

Vor 11 Monate
Jacqueline Jacqueline
Jacqueline Jacqueline

@Weekend at the Cottage We made 12 big jars today!! They look great! Really happy with your comment about taking them out when they are parts still green. They definitely cooked in the jar as you said.

Vor 11 Monate
Weekend at the Cottage
Weekend at the Cottage

WAIT... are we like twins separated at birth??? Swear... I'm doing the same thing today - pickles!!!! DO NOT cut off the ends, Jacqueline. I find that leaving them also helps keep them crunchy. Please write back and let us know how it works! YAY! XO

Vor 11 Monate
Nonya Bizz
Nonya Bizz

These pickles are unfermented, right? How long do they need to rest in the liquid before they're pickled?

Vor year
Weekend at the Cottage
Weekend at the Cottage

They process for 15... then we let them sit in the jars for 2 weeks.

Vor year
Arlyne Lauro
Arlyne Lauro

How long do you process them?

Vor year
Weekend at the Cottage
Weekend at the Cottage

10 to 15 minutes... but I take them out when the pickles are still a bit mottled in colour... looking for a tiny bit of bright green remaining. Does that help? Thanks for writing in Arlyne!

Vor year
Grey Bearded Tactical
Grey Bearded Tactical

That was awesome.

Vor year
Weekend at the Cottage
Weekend at the Cottage

Thank you! Sorry about the sound... making delicious, crispy pickles is noisy!!!

Vor year
Antonio 512
Antonio 512

Mi piace!

Vor year
Weekend at the Cottage
Weekend at the Cottage

Mille grazie, Antonio!

Vor year
Mary Fougner
Mary Fougner

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?

Vor year
Mary Fougner
Mary Fougner

@Weekend at the Cottage Thank you.

Vor year
Weekend at the Cottage
Weekend at the Cottage

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!!!

Vor year
rico567
rico567

The jars aren’t sterile, but that’s OK, because with pickles, sterilized jars are unnecessary.

Vor year
Weekend at the Cottage
Weekend at the Cottage

Thanks for writing in - appreciate it!

Vor year
carius007
carius007

Thanks for sharing this! Just finished a batch and can’t wait to try them 🍺

Vor year
Weekend at the Cottage
Weekend at the Cottage

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!!!

Vor year
JDV
JDV

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.

Vor year
Laurie Tice
Laurie Tice

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%.

Vor 7 Tage
Weekend at the Cottage
Weekend at the Cottage

We used the pickling vinegar... and suggest you do the same...

Vor Monat
Nfinite Mile
Nfinite Mile

What Should Have Been Used?

Vor Monat
Jim C
Jim C

If you use 5% vinegar all you need to do is use a 50/50 mixture. Perfectly safe

Vor 11 Monate
Weekend at the Cottage
Weekend at the Cottage

THANK YOU for this reminder! I agree and only use the good stuff - 7% all the way!

Vor year
David Babcock
David Babcock

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

Vor year
Weekend at the Cottage
Weekend at the Cottage

David... the recipe is on our website... https://weekendatthecottage.com/garlic-dill-pickles-recipe/

Vor year
Melissa dabomb
Melissa dabomb

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.

Vor year
Weekend at the Cottage
Weekend at the Cottage

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!

Vor year
Melissa dabomb
Melissa dabomb

@Weekend at the Cottage 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

Vor year
Weekend at the Cottage
Weekend at the Cottage

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

Vor year
David Babcock
David Babcock

Can you post an actual recipe?! I didn’t notice that there was an actual recipe on here to go by. Thanks

Vor year
Weekend at the Cottage
Weekend at the Cottage

Hey David - thanks for writing in. FULL RECIPE is up on our website https://weekendatthecottage.com/garlic-dill-pickles-recipe/

Vor year
Jaimeluis Organic
Jaimeluis Organic

I’ll try to do it soon, great video thanks for sharing the recipe.

Vor year
Weekend at the Cottage
Weekend at the Cottage

Thank you, Jaimeluis! I bet you'll enjoy them... the perfect balance of crispiness and zippy garlic flavour!!! All the best!

Vor year

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