this is a very good pickle recipe i cant believe there arn't more reviews the grape leaves are a must and you have to use kohser salt and i found out this brine makes awesome pickled eggs thanks for sharing
LOVE LOVE LOVE this recipe! So easy. Crushed the garlic, lots of peppercorns, dill & a few hot peppers, and they are like zesty claussens. I did spears, hamburger slices and wholes. Poured the brine on warm, and the slices were done that evening, gonna do another batch tomorrow. Can you process and "can" these??
This is the same recipe I have using for years for making dill pickle. To preserve them just make sure your jars are hot/warm. Fill the jars then pour boiling liquid within 1/2 inch to top. Top with HOT lids and screw bands on hand tight (do not use tightening tool). You can process them for 10 minutes but I never have and have good luck. You can also use Ball crispins in each jar to help keep them crunchy.
These are very good, however, I felt they were a little lacking in the dill area, so I doubled the dill. YUM! I now have a batch with little tobasco peppers in them, can't wait to try that.
Wonderful recipe base! This brine is for me the perfect balance of salty with a little hint of sweet. It would be good on it's own, but I couldn't help adding more "stuff" to the jars. Combining suggestions of other reviewers, I added mustard seeds, peppercorns, celery seeds, carrot, and a slice of hot red pepper to the jars. BTW, I used agave for the sugar in the same measure and it works beautifully. I am going to make more & can them for the winter.....Thanks!
Great recipe! This is the first time I ever made pickles and they came out fabulous! It's only been two days since I made them and they already taste great!
Never made pickles before and with your recipe they turned out perfect. I tried them on the 4th day and thought they were perfect. I made one jar of baby dills using the grape leaf, added some mustard seeds, celery seeds, some extra dill seed along with the fresh dill. The second jar I used sliced cucumbers, no grape leaf but all the extra spices and felt they were too strong of taste for me but still good. This is a keeper recipe for sure. These pickles had a great crunch to them. Thank you for posting.
Great crunch to these pickles. Be sure and let them age at least a week or longer for best flavor. I will likely up the vinegar/salt to water ratio on my next batch as another reviewer mentioned. And make sure to use the grape leaves - this was the recipe I choose to try because my grandmothers crock dill recipe always used grape leaves between the layers! I did up the garlic amount and also used some LARGE heads of dill. BTW this amount of brine was perfect for 4 quart jars of pickles.
Very good and cripsy. I tried one after two days and they were ok. Two weeks later they were great. Its hard, but let them sit in the fridge long enough to absorb the pickling solution. My family loves them.
Tastes just like pickles! My neighbor had given me some dill and some pickling cucumbers from their garden. Since this was a "pickle kit," I couldn't just use them for other things, so I was going to learn to make pickles. I was too busy and underprepared to go the full canning route, so this was a good beginner's recipe. I didn't have jars so I just put everything into a stainless steel bowl. I was astounded that they worked! I also just poured the hot vinegar mixture on the veggies. I added extra garlic, too. I took them to a cookout to rave reviews. Thanks.