Dill pickles are considered to be a kind of delicacy in America. It is served as a snack or an appetizer. Dill pickle recipe is quite easy to follow. The ingredients required for making dill pickles are as follows;
1. 3 to 4 kilo grams moderate sized cucumbers (about 10 cm long)
2. 4 cups white vinegar used for pickling
3. 12 cups water
4. 2 small sized hot peppers (may be dried or fresh ones)
5. 2/3 cup salt used for pickling (Take care that the salt is coarse)
6. 16 garlic pieces (peeled and cut in halves)
7. 8 stems of fresh weeds of dill
8. 8 heads of fresh weeds of dill
The dill pickle recipe is as follows;
1. Wash cucumbers well. Remove the ends of the cucumbers which may have dirt in them. Place these washed cucumbers in a tub or a sink full of cold water with ice cubes. Soak them in this cold water for about 2 hours and not more than that. Change the ice cubes as frequently as required.
2. Mix vinegar, water, peppers and the salt used for pickling in a large pot. Stir the mixture well. Place this pot on a medium flame. Bring the mixture to a rapid boil.
3. Sterilize the jars in which the pickles are to be stored. For sterilization, place the jars and their lids in boiling water for about 10 minutes. The sterilization is done to avoid contamination and ensuring longer life of the pickles.
4. In each jar, put 2 half cut cloves of garlic, one head of dill, and then required cucumbers so that the jar is filled. After placing the cucumbers, place 2 more half cut garlic cloves, 1 fresh sprig of dill.
5. After adding all the ingredients, put the hot mixture removed from the flame in the jars slowly. Seal the jars by tightly placing the lids. The rims of the lids should also be cleaned to remove any dirt or residues.
6. Place the lidded jars in boiling water tub or a water bath. Let the jars boil for about 15 minutes.
7. The pickles must be stored for at least 2 months (8 weeks) before consuming. After the storing period ends, the pickles must be refrigerated.
8. Place the pickles in cool and dry place so that they last longer, generally up to 2 years.
The shelf life of the dill pickles is at least 1 ½ to 2 years. The dill pickles can be eaten directly or with some main course dishes. Dill pickles are very tasty to eat. Dill pickle recipe is easy and can be done at home. However, it does take a long time to get ready to consume. But the wait is worth while
Canning pickles is a very important process which must be done with great care and precision. Pickles need to be canned well before they are consumed. Storage of pickles is done in cans so that they are ready to be eaten. Canning pickles is a long procedure and involves the following steps;
1. Bring together all the utensils and equipment necessary while canning pickles. Clean the equipment well. Ensure that the utensils are functional and not broken or chipped.
2. The pickle barrels and jars must be examined minutely for any cracks, scratches or chippings. The bands of the lids must also be examined properly.
3. It is recommended that the jars be washed in hot water with a bit of soap in it. Allow them to boil properly. Heating of the jars is necessary as it enables forming an air tight seal and thus prevents any sort of contamination of the pickle.
4. Dry the bands of the jars as well as lids.
5. Follow the recipe of the pickle to be made. When the pickle is ready, carefully place it inside the jars. Remove any air bubbles with the help of a spoon or a spatula.
6. Lid the jars firmly and tightly. Rubber bands may be used for securing the lids well in place.
7. Wipe the jars and the lids with a damp cloth to remove any residue. Residue may cause improper sealing which may prove dangerous.
8. Additional processing is required. This is done by placing the jars in simmering water for about 10 minutes until it comes to a boil. This additional processing ensures killing of microbes. After this processing when the jars are cooled, they become air tight and thus microbes are prevented from entering the inside of the jars. The heat should be properly adjusted and should not cause cracks or damaging of pickles. The heating can be done by 2 methods. Either a canner may be used which contains water and the cans are placed in it or else a large pot may be used in which the jars can be directly placed.
9. After the processing period ends, remove the jars from the boiling water. Dry them with the help of clean and dry towels. Spread them onto the towels to enable proper and natural air circulation.
10. It is recommended that after 12 to 20 hours the seals of the jars along with the bands must be checked properly.
11. Wash properly the exterior of all the jars. Once this is done, label the jars properly and store them in a cool, dry and a dark place.
12. After about a month the pickle is ready to eat. The pickle should be eaten within a year of its opening.
13. Once a jar of pickle is opened, it should be stored in the refrigerator.
Proper canning ensures that the pickle stays about as long as 1 to 2 years. Improper canning may cause the pickle to get damaged. If pickles are exposed to shelves without canning, this may cause spoiling of the contents. Thus, it can be seen that canning is the most important and necessary step while making pickles.
Bread and butter pickle is a type of pickle which is sweeter than the dill pickles. It is also known as sweet and sour pickle. Bread and butter pickles have a higher concentration of sugar. These pickles are not served along with main course dishes. But they are a part of the main course dishes. These pickles are often used in sandwiches, hamburgers or potato salads.
People sometimes confuse bread and butter pickles with sweet pickles. However there is a difference in terms of the ingredients. Sweet pickles use spices such as cinnamon, cloves and allspice along with vinegar. But bread and butter pickles use turmeric, mustard, onion and vinegar and sugar mixture.
The ingredients used in making bread and butter pickles are
1. Large fresh cucumbers (6 nos)
2. Onions (4 nos)
3. 5 cups of ice cubes
4. ¼ cup salt (to taste)
5. 2 cups of white vinegar
6. ¾ cup sugar
7. ¾ tablespoon turmeric
8. 1 teaspoon celery seeds
9. 1 teaspoon mustard seeds
The recipe is as follows
1. Wash the cucumbers well. Cut slices of the washed cucumbers. Next, cut thin slices of the washed onions. Place the cucumbers and the onions in a bowl and add salt to the mixture. Put the ice cubes in the mixture. Let the mixture stand for about 2 to 3 hours. Change the ice cubes as frequently as required. Putting the vegetables in salt and water mixture makes them soft and hence enables faster mixing. The pickle making process is sped up.
2. After 1 hour, drain the salt water and wash the vegetables with cold water.
3. Add celery seeds, turmeric, mustard seeds, white vinegar, and sugar in a large bowl. Heat the mixture until it boils. Stir continuously until then. Cook it for about 3 minutes.
4. Sterilize the storing jars by boiling the jar and their lids in water for about 15 minutes. This enables de- contamination and ensures longer life of the pickle.
5. Place the cucumbers and onions in the sterilized jars. Add the vinegar and sugar mixture to the jars. A thin wooden or metal spoon can be run inside the mixture to ensure that no air gaps or bubbles are trapped inside the jars. Leave about half a centimeter space at the top of the jar.
6. Seal the jars immediately. Rubber bands can be used to secure the lids of jars tightly in position. Clean the rims of the lids and outer surfaces of the jars with a damp cloth to remove any food residue. Additional processing is required. This is done by boiling the jars in water bath or a tub for about 5 minutes.
7. After the jars cool, store them in a cool and dark place for at least 2 months.
8. After this waiting period, the pickle is ready to be consumed.
Thus it can be seen that making bread and butter pickles is just the same as any other pickle except that the ingredients change. The taste of this pickle is equally tempting.
Read more about pickles at these sites:
bread and butter pickles taste great
