Dill pickles are one of the most popular kinds of pickles which are made of cucumbers. There are three types of dill pickles namely cured, refrigerated and freshly packed. Many varieties of dills are included in the dill pickles. They are kosher dills, genuine, Polish and overnight dills. Generally dill pickles are found as halved or sliced cucumbers. Dill pickles are eaten with sandwiches or hamburgers or just eaten as it is. Dill pickles are easily available in markets in refrigerators or shelves.
Dill pickles make use of brine made out of vinegar, dill weed heads and stems and a large amount of garlic. These pickles are stored in large barrels, jars or cans. Dill pickles are also available as whole dill pickles and sliced dill pickles. Whole dill pickles are crisp and crunchy with a strong taste and flavor of garlic and a sour taste of the dill weeds. On the other hand, sliced dill pickles are placed inside a hamburger to complement the meat flavor. Gherkins which a type of small dill pickles are commonly used as condiments or snacks for parties or regular meals. Relishes can also be made from the dill pickles. The ingredients used for making dill pickles are as follows
1. 4 cups vinegar
2. Medium sized cucumbers (6 nos)
3. 8 cups water
4. 3/4 cup pickling salt
5. 1-2 heads of dill per 4 cups
6. 1 clove garlic (per jar)
7. 1 hot red pepper (per jar)
Place cucumbers in cold water. Add salt to it and let the mixture stand for 2 hours. After 2 hours, wash the cucumbers well and remove the top and bottom parts of each. Put vinegar, water and salt in a pot and bring the mixture to a boil. Sterilize the glass jars and lids by placing them in boiling water for about 10 to 15 minutes. Place the cucumbers in jars. Add a clove of garlic and a piece of red pepper in each of the jars. Pour the vinegar mixture over the cucumbers leaving about half a centimeter space from the top of the jar. Seal the jars by putting lids and securing them in position using rubber bands. Additional processing is done by boiling the jars in boiling water bath or water tub for about 5 minutes. Store the pickle for about a month. After a month the pickle is ready to eat. This pickle lasts for about 2 years without any damage. The recipe is famous all over the world. Dill pickles are a delicacy to eat and cannot be resisted.