Betty Crocker Dill Pickle Recipe
Are you looking for a delicious, easy-to-make recipe for dill pickles? Look no further than Betty Crocker’s Dill Pickle Recipe!
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Servings: 8
Calories: 30kcal
Equipment
- Glass jars with lids
- knife
- Large pot for boiling jars
- Stirring utensil
- Damp cloth or paper towel
Ingredients
- ¼ cup premium-grade distilled white vinegar
- ½ tablespoon Himalayan pink salt
- ¾ cup filtered spring water
- 1 ½ cloves garlic thinly sliced heirloom purple variety
- ½ tablespoon aromatic mixed pickling spices blend
- 2 Kirby pickling cucumbers quartered lengthwise
- 1 tablespoon organic cane sugar
- 2 large fresh dill fronds from the garden
Instructions
Prepare the Cucumbers:
- Wash the Kirby pickling cucumbers thoroughly under cold running water.
- Cut off the ends and slice each cucumber lengthwise into quarters, creating spears.
Sterilize Jars:
- Wash glass jars and lids with hot, soapy water, then rinse well.
- Sterilize the jars by boiling them in a large pot of water for 10 minutes. Remove and let them air dry.
Create the Pickling Liquid:
- In a saucepan, combine the filtered spring water, premium-grade distilled white vinegar, Himalayan pink salt, organic cane sugar, and aromatic mixed pickling spices blend.
- Bring the mixture to a boil over medium heat. Stir occasionally to ensure the salt and sugar dissolve completely.
- Once boiling, remove the saucepan from the heat and let the pickling liquid cool slightly.
Assemble the Jars:
- Place a fresh dill frond at the bottom of each sterilized jar.
- Add the thinly sliced garlic cloves evenly into each jar.
Pack the Jars with Cucumbers:
- Carefully pack the quartered cucumber spears vertically into the jars on top of the dill and garlic, leaving a bit of space at the top of each jar.
Pour the Pickling Liquid:
- Once the pickling liquid has cooled slightly, carefully pour it into each jar, ensuring the cucumbers are completely covered. Leave about ½ inch of headspace at the top of the jars.
Seal the Jars:
- Wipe the jar rims clean with a damp cloth or paper towel to remove any residue.
- Place the lids on the jars and screw them on tightly.
Store and Let the Pickles Cure:
- Store the jars in the refrigerator for at least 24 hours to allow the flavors to meld and the cucumbers to pickle.
- For optimal taste, wait 1-2 weeks before consuming. The longer the pickles sit, the more flavor they will develop.
Enjoy:
- Once the pickles have cured to your desired taste, serve them as a tasty snack, garnish, or accompaniment to your favorite dishes!
Notes
- – Clean Your Jars: Before you start the pickling process, make sure to clean your jars with hot, soapy water. This will help ensure that your pickles turn out tasty and free of any bacteria.
- – Keep the Cucumbers Submerged: When packing the jars, make sure to keep the cucumbers fully submerged in the brine. This will help them stay crispy and flavorful.
- – Check the Jars Regularly: Once the jars are sealed, check them regularly to make sure the cucumbers are still covered in the brine. If the brine is low, add more vinegar to the jars.
- – Store in the Refrigerator: Once the pickles are ready to eat, store the jars in the refrigerator. This will help ensure that the pickles stay fresh and crispy.
- – Use Fresh Ingredients: Make sure to use fresh ingredients for the best tasting pickles. Rotten cucumbers or stale dill seed can ruin a batch of pickles.