Small Dill Pickles Recipe

Recipe for Small Dill Pickles:

Dill pickles are a popular type of pickle that has been enjoyed for centuries. The tangy and refreshing taste of these pickles makes them a favorite addition to sandwiches, burgers, or enjoyed as a delicious snack on their own. In this recipe, we will guide you on how to make small dill pickles using fresh cucumbers, dill, mustard seeds, vinegar, water, and salt.

Fun Fact:
Did you know that pickles have a long history dating back thousands of years? It is believed that pickling originated in ancient Mesopotamia, where people used brine solutions to preserve food. The process of pickling soon spread to other regions, and dill pickles have become a favorite in many cuisines around the world.

- 2 to 3 inches long pickling cucumbers
- Fresh dill
- Mustard seeds
- Bay leaf
- Alum (the size of a pea)
- 1 cup of vinegar
- 2 cups of water
- 1 tablespoon of salt

1. Begin by selecting pickles that are around two to three inches in length. These smaller cucumbers are ideal for making dill pickles. Scrub the cucumbers well with a small brush to remove any dirt or impurities.

2. Prepare the Mason jars for canning. Make sure the jars are clean and sterilized before use. This is important to ensure the pickles stay fresh and safe to consume.

3. Layer the prepared cucumbers in the Mason jars, alternating with fresh dill and a sprinkle of mustard seeds. The dill adds a delightful flavor and aroma to the pickles, while the mustard seeds introduce a subtle hint of spiciness.

4. To each jar, add a bay leaf and a piece of alum the size of a pea on top. Alum helps to maintain the crispness of the pickles, giving them a satisfying crunch.

5. In a saucepan, combine one cup of vinegar, two cups of water, and one tablespoon of salt. Bring the mixture to a boil, ensuring that the salt is fully dissolved.

6. Once the liquid mixture is boiling hot, carefully pour it over the cucumbers in the Mason jars, filling them to the top. Leave approximately half an inch of headspace in the jars to allow for expansion during the canning process.

7. Using a sterilized canning lid and ring, seal the jars tightly. Make sure the lids are properly sealed to prevent any contaminants from entering the jars.

8. Place the sealed jars in a hot water bath canner or a large pot filled with boiling water. Make sure the water covers the jars by at least one inch. Process the jars in the boiling water bath for about 10 minutes.

9. After the processing time, carefully remove the jars from the water bath using canning tongs. Place them on a towel-lined countertop and let them cool completely.

10. As the jars cool, you may hear a satisfying "pop" sound, indicating that the lids have properly sealed. If any jars did not seal, refrigerate them and consume those pickles within a couple of weeks.

11. Store the properly sealed jars in a cool, dark place for at least two weeks to allow the flavors to develop. The longer they sit, the more the flavors will intensify.

12. Enjoy your homemade small dill pickles! They can be enjoyed straight from the jar, sliced and added to sandwiches, or used as a tangy addition to salads and appetizers.

Similar Recipe Dishes:
If you enjoy making small dill pickles, you may also like to explore other pickling recipes. Some popular variations include bread and butter pickles, spicy pickles, or even pickled vegetables like carrots, radishes, or green beans. Experimenting with different flavors and spices can create a wide variety of delicious pickles to enjoy year-round.

Remember, homemade pickles often taste better than store-bought ones because you have control over the ingredients and flavor profile. So, don't hesitate to get creative and try new combinations of herbs and spices to suit your taste preferences. Happy pickling!



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