Comments on: Garlic Dill Pickles

By: Food in Jars » Season to Taste

Food in Jars » Season to Taste — Mon, 01 Mar 2010 04:46:26 +0000

[...] of anticipation, she had finally opened a jar of garlic dill pickles she made last summer, using the recipe I posted in August. Only they were far, far too spicy for her. She was afraid that she was going to have to [...]

By: tiny batches | pickles « Rufus & Clementine

tiny batches | pickles « Rufus & Clementine — Tue, 05 Jan 2010 08:32:10 +0000

[...] opened up The Glass Pantry and Martha’s Original Classics. I hit up Tigress In A Pickle and Food In Jars. Then, looked to Lebovitz and Symon’s Chilis & Ruhlman’s wisdom for help. And I [...]

By: Food in Jars » Gift in a Jar: Handmade Spice Blends

Food in Jars » Gift in a Jar: Handmade Spice Blends — Thu, 17 Dec 2009 03:43:26 +0000

[...] pepper flakes and 1 tablespoon mustard seeds. Two teaspoons of this blend can be substituted for the spices in this recipe (everything else stays the [...]

By: Homemade pickles are the least of it. | umami girl

Homemade pickles are the least of it. | umami girl — Thu, 22 Oct 2009 02:06:32 +0000

[...] RECIPE Adapted from Food in Jars -Makes 8 [...]

By: Sara

Sara — Mon, 12 Oct 2009 01:13:46 +0000

I just used this brine to make 13 pints of pickled veggies. We pickled beets, turnips, carrots, and parsnips (mostly separate, but some parsnips and turnips did get mixed together and a beet snuck into one can of the carrots). Not sure how the parsnips will turn out, but we’re expecting great things from the others. We also ended up with a pint of plum-pear butter. A friend who’s never canned before came over for her first ever canning experience (and my second!) and we have plans again next weekend for more canning. I love your site, it inspires me every time I come here!

By: Janice

Janice — Tue, 06 Oct 2009 03:44:07 +0000

Opened our first jar today–I couldn’t even wait a couple of days. The pickles are really delicious, thank you for the recipe! We couldn’t stop eating them.

By: Janice

Janice — Sun, 04 Oct 2009 23:55:11 +0000

I have everything on hand to make these lovely pickles–my first try at canning something other than fruit. Can these pickles be eaten right away or do they need to stay in sealed in the jars for a few days/weeks before they reach a true pickle flavor? Thanks!!

By: Food in Jars » Pear Butter Winner + Zucchini Pickles

Food in Jars » Pear Butter Winner + Zucchini Pickles — Mon, 21 Sep 2009 19:53:53 +0000

[...] they make wonderful, if slightly less crisp pickles. I made a batch of seven pints recently, using the exact same brine that I use for my garlic dills and they are wonderful. They are particularly good in sandwiches, because they are a bit more [...]

By: Marisa

Marisa — Fri, 11 Sep 2009 13:53:23 +0000

Brittany, if the pickles are sticking up just a bit, because they’re floating in the brine, you have nothing worry about as long as the jars sealed. Food sometimes floats after being canned, and there’s nothing you can do about it other than packing the jars more tightly next time and using regular mouth as opposed to wide mouth jars (the shoulders of the regular mouth jars keep the pickles in their place better, particularly if the jar is well-packed).

Also, before processing, make sure that you’ve only left a 1/2 inch of headspace and that you’ve tightened the rings well. However, consider this batch a learning process, don’t wait forever to eat them and don’t worry!

By: Brittany

Brittany — Fri, 11 Sep 2009 06:22:24 +0000

Hey Marisa,
I made these pickles and they are to die for! The only problem is, in some of the jars I canned the pickles are sticking up above the brine. Will these mean that they go bad? Did I pack the jars too full? Not use enough brine? It looks like the pickles are floating, and them some stick up out of the brine and are in the dry air space at the top of the jar. Will they keep like this unrefridgerated?
Thanks a million!

Brittany