Best Great Grandpas Garlic Pickles Recipes

OLD-FASHIONED GARLIC DILL PICKLES

Old-Fashioned Garlic Dill Pickles image

When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 55m

Yield 3 quarts.

Number Of Ingredients 7

Ingredients

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

Steps:

Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

GRANDMA'S SPICY SWEET PICKLES

Grandma's Spicy Sweet Pickles image

Good old fashioned pickles from Grandma. This recipe is nearly 100 years old, passed from generation to generation. These are great pickles, and really very easy.

Provided by Donna M.

Categories Vegetable

Time P7DT15m

Yield 1 batch

Number Of Ingredients 9

Ingredients

4 lbs cucumbers, after slicing
1/3 cup salt
1 quart white vinegar
1 cup sugar
1 tablespoon celery seed
1 tablespoon mustard seeds
2 tablespoons whole mixed pickling spices
1 tablespoon alum
5 cups sugar

Steps:

Slice cucumbers about 1/8 inch thick.
Pour salt over cucumbers.
Pour enough boiling water over all to cover.
Stir and let stand 8 hours or overnight.
Drain and discard brine.
In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
Bring to a boil.
Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
Pour boiling vinegar mixture over cucumbers.
Cover and let stand.
Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
Do not reheat when sugar is added.
At the end of the 5th day, pickles are done and may be stored in covered jar.
Do not seal jars.
Pickles will keep indefinitely and get better with age.

Nutrition Facts : Calories 5195.2, Fat 6.9, SaturatedFat 0.9, Sodium 37781.8, Carbohydrate 1281.2, Fiber 11.5, Sugar 1233.9, Protein 15.8

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