Garlic or jalapeno dill pickles--in quarts?

13 years ago

The Heinz garlic dill pickle recipe says pints only. Which is pointless in my family. I'm finding many "approved" dill pickle recipes for quarts, but none with garlic or jalapeno. Are there any dill pickle recipes, BWB canning, that use fresh garlic and/or jalapeno peppers in the mix, that can be made in quarts?

Are any of these recipes "safe" for quarts?

Fast Favorite Garlic Dill Pickles

The Complete Book of Year-Round Small-Batch Preserving

* 8-10 small pickling cucumbers (about 3pounds/1.5kg)

* 2 cups (500 mL) white vinegar

* 2 cups (500 mL) water

* 2 tablespoons (25 mL) pickling salt

* 4 heads fresh dill or 4 teaspoons dill seeds (20 mL)

* 4 small cloves garlic

1. Cut a thin slice from the ends of each cucumber

2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.

3. Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for Longer Time Processing Procedure.

FOREVER CRISP DILL PICKLES

4 lbs cucumbers

2 cloves of garlic for each jar (peeled)

1 or 2 fresh sprigs of dill for each jar

4 or 5 black peppercorns for each jar

1 small fresh hot red cayenne pepper for each jar (optional)

2 quarts of water

2 quarts of white vinegar

scant 1/2 c. canning salt

Soak freshly picked cucumbers in a tub of ice water overnight. (Do not use old cucumbers or the pickles will be rubbery). Wipe the pickles dry. Pack sterilized jars with several sprigs of dill, one clove of garlic at the top and bottom and the cucumbers.

Boil the 2 quarts water, 2 quarts vinegar and scant 1/2 cup salt for 5 minutes. Pour the boiling brine over the cucumbers and adjust 2 piece canning lids. Process in a boiling water bath for 10 minutes.

Wait for about 3 weeks before using to allow the pickles to mellow.

KOSHER DILL PICKLES

20 to 25 cucumbers, about 4 inches long

whole garlic cloves, peeled

fresh heads of dill

whole hot red peppers

white vinegar

canning salt

water

Sort freshly picked cucumbers, discarding any that are shriveled or have blemishes. Wash thoroughly.

Drop into cold water and allow to soak for 1 hour. Remove from water; wipe dry and pack into sterilized quart sized canning jars.

To each quart jar, add 1 large clove garlic, 2 heads dill and 1 whole small hot red pepper.

In a stainless steel or enamel-lined pot, boil together 4 cups good quality white vinegar, 1 cup canning salt and 3 quarts water.

Pour over cucumbers while still hot leaving 1/4-inch headspace. Wipe rim clean using a damp paper towel. Adjust two piece caps.Process in a boiling water bath for 10 minutes. Leave 5 minutes before removing from canner.

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Comments (7)

Linda_Lou
13 years ago
Of course, the bottom recipe isn't safe for any size jars. Not nearly enough vinegar for canning to prevent botulism.

Honestly, I would not hesitate on using the first one you listed as long as you do not increase the garlic or chili. To be totally safe, why not add dried garlic and a dried chili ? Both in their dried state are safe to use.
jennem
Original Author
13 years ago
Because we have A LOT of fresh garlic and A LOT of fresh jalapeno peppers! I suppose I could run them through the dehydrator before using, but that seems like a lot of extra effort.

The middle recipe seems to have the correct vinegar/water balance--actually the same proportions as the top recipe. Similar proportion of salt, less garlic, more pepper. For my reference (so I can stop posting questions every ten minutes) can you explain what is wrong with that one as opposed to the top one?
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jennem
Original Author
13 years ago
Another recipe question--this one is from assorted Extension websites (Missouri, Colorado) so it would normally be considered tested/safe. But it has less than a 50/50 ratio of vinegar to water. What makes that OK in this case? Is it the brining? I'd love to understand the chemistry a bit better!

* 8 pounds of 3-inch to 5-inch pickling cucumbers
* 2 gallons water
* 1-1/4 cups canning or pickling salt
* 1-1/2 quarts vinegar (5 percent)
* 1/4 cup sugar
* 2 quarts water
* 2 tablespoons whole mixed pickling spice
* 3 tablespoons whole mustard seed (1 teaspoon per pint jar)
* 14 heads fresh dill (2 heads per pint jar) or 4-1/2 tablespoons dill seed (1-1/2 teaspoons per pint jar)
Yield: 9 pints or 4 quarts
Procedure: Cut 1/16-inch slice off blossom ends and discard, but leave 1/4 inch of cucumber stem ends attached. Dissolve 3/4 cup salt in two gallons of water. Pour brine water over cucumbers and let stand 12 hours. Drain.
Combine vinegar, 1/2 cup salt, sugar and two quarts water. Add mixed pickling spices tied in a spice bag or cheesecloth bag. Heat to boiling.
Fill jars with pickles. Add 1 teaspoon mustard seed and 1-1/2 heads fresh dill (or 1-1/2 teaspoons of dill seed) per pint. Cover with boiling liquid; leave 1/2-inch headspace. Adjust lids, and process jars as described in Table 1. Or, use the low-temperature pasteurization treatment.
Linda_Lou
13 years ago
The first has a longer processing time, plus only one clove garlic per jar and no hot pepper.

The Colorado recipe has no garlic or hot peppers added to the jars. I still would not use that recipe. Some extensions do their own independent testing.
Also, not sure of the date of the finding. Things change safety wise.
No, salt is not a preserving agent in foods like that.
Only when fermenting or when making jerky.
jennem
Original Author
13 years ago
Got it. But I found those recipes today, on the current websites.

Does increasing the vinegar above the 1/1 ratio increase the margin of safety?
jennem
Original Author
13 years ago
The one with 1 1/2q vinegar to 2q water. Looks like the extensions reproduced it from the NCHFP--it's the quick dill pickle recipe on their website. Isn't the NCHFP the gold standard?

So without the garlic/pepper, they still have below a 1/1 ratio on the vinegar. Which would mean a lower acidity...

SO. CONFUSED. NOW.
Linda_Lou
13 years ago
You will also see the processing time for qts. is 20 min.

Yes, half vinegar that is 5 % acidity or higher to water ratio is more safe.
That is the minimum we recommend here.

Here is a link that might be useful: Colorado State Pickle recipes.

Garlic or jalapeno dill pickles--in quarts?

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Garlic or jalapeno dill pickles--in quarts?

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