• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Start Here
  • Calendar
  • The Hands-On Home

Northwest Edible Life

urban homesteading in the pacific northwest

  • Gardening
  • Cooking
  • Food Preservation
  • Animals
  • Productive Home
  • Life & Family

29September 4, 2012Food Preservation by Erica

Turmeric Garlic Dill Pickles by Popular Request

I have gotten a lot of requests for the recipe for my new favorite Turmeric Garlic Dill Pickles since mentioning them in my Can-o-rama post.

Ask and ye shall receive, friends.

Turmeric Garlic Dill Pickles

  • 8 lbs small pickling cucumbers

Pre-Soak:

  • 3/4 cups pickling salt
  • 2 gallons cold water.

Brine:*

  • 8 large cloves garlic (or 16 small cloves), peeled & sliced into 1/4″ rounds
  • 1/2 cup pickling salt
  • 6 cups (1-1/2 qt) apple cider vinegar 5% acidity
  • 6 cups (1-1/2 qt) water
  • 2 tea dried turmeric

Per Quart Jar:

  • 2 tea dill seed, dill weed, or a combination (I use 1 tea of each per quart jar) OR 1 1/2 fresh dill seed heads
  • 4-6 black peppercorns
  • 1/4 teaspoon Pickle Crisp (Calcium Chloride), if desired (this increases crispness)
  • 1 small dried chili OR 1/4 tea dried chili flakes, if desired (this makes them spicy)

Wash cucumbers. Gently scrub away any dirt.

Cut a slice off the blossom end of the cucumber about 1/8″ thick. The blossom end looks like the cuke on the left. The stem end looks like the cuke on the right.

Dissolve ¾ cup pickling salt in 2 gals water. Pour over cucumbers and let stand 12 hours.

Drain and rinse cucumbers.

Prepare 8 pint or 4 quart jars for canning.

Combine vinegar, 1/2 cup pickling salt, garlic and turmeric. Heat to boiling while preparing jars. Do not allow to boil for more than a few minutes. If vinegar solution is boiling before you are ready to fill your jars, reduce heat to low and bring it back up to boiling before filling jars.

Remove garlic from vinegar and divide evenly between jars, about 2 large cloves worth of slices into each quart jar (1 clove per pint jar). Add 4-6 peppercorns, dill seed and/or weed and calcium chloride and/or dried chili if desired.

Pack cucumbers, along with dill seed heads if using. Pour boiling vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust lids as directed by jar manufacturer.

For crunchiest pickles, pasteurize 30 minutes at 180 degrees as described here.

Let stand 2-4 weeks before enjoying.

How do I know this recipe is safe?

Great question, I’m glad you asked. In fact, you should ask that question of every canning recipe you read on the internet that is not from a University extension or USDA approved recipe. This is particularly true for recipes which include low-acid foods like cucumbers, garlic, onions, etc.

This recipe follows the accepted guidelines for cucumber pickles of a brine composed of 50% vinegar to 50% water. It is based off of this tested recipe put out by the National Center For Home Food Preservation.

*Brine Note

These weights and measures are based off the proven ones from the tested recipe linked to above. This much brine consistently covers 8 quart jars (not pint jars) for me. The size of the cucumbers I use may account for the variance. I try to get as many cucumber in a jar as I can without damaging them. Your brine coverage may vary.

29

Author: Erica Filed Under: Food Preservation Tagged With: Cucumbers, Pickles, GarlicImportant Stuff: Affiliate disclosure

About Erica

Hi! I'm Erica, the founder of NWEdible and the author of The Hands-On Home. I garden, keep chickens and ducks, homeschool my two kids and generally run around making messes on my one-third of an acre in suburban Seattle. Thanks for reading!

Previous Post: « How To Make Jerky At Home with Venison or Elk
Next Post: The Propaganda of the Four Season Chart »

Reader Interactions

Comments

  1. Nikki says

    September 5, 2012 at 6:24 am

    Thanks for posting the recipe. What is the purpose of the pre-soak? I see that a lot in recipes as well as pre-salting the vegetables then rinsing later. Is the purpose to draw moisture out or to season? I’m usually lazy and skip that step.

  2. Durante says

    September 5, 2012 at 5:04 pm

    This sounds really tasty! I remember my Mother used to mix onions and garlic with the pickles, the end up tasting even better (to me) than the cucumbers! I’m going to have to try this recipe this year.

  3. dixiebelle says

    September 6, 2012 at 4:18 am

    Fabulous photos!

  4. Lynne says

    September 6, 2012 at 5:35 am

    Sounds absolutely delicious!!! Will have to file this one away for next year though – contractors are tearing my apartment apart 🙁

  5. Andrea says

    September 6, 2012 at 12:57 pm

    Yum!!! We LOVE pickles around here – I shared your Can-o-Rama post on my FB page (seriously, find me – we need to be friends!), and all my homebrewer guy buddies were like, “YAY! Hat tip to us! Finally, something we can do WITH our wives in the kitchen!” 🙂

    I also complained that you made me look like a slacker. 😉 But way to go – I have more and more canning to do yet. Currently looking for a fridge for the garage so we can do some lacto-stuff and lagers as well. 😀

  6. SHardy says

    September 7, 2012 at 10:33 am

    My first batch of these is in the water bath right now 🙂

  7. Chrystle says

    September 21, 2012 at 8:23 pm

    I have a question – I found a recipe for kosher dills that doesn’t use vinegar (the author was actually quite snitty about pickles using vinegar). How are those pickles safe for consumption without the vinegar?

    • Erica says

      September 21, 2012 at 8:27 pm

      These are almost certainly a fermented pickle. Lacto-preserved (“brine”) pickles CAN BE perfectly safe, but it’s a different process. Read this before you do anything: http://nchfp.uga.edu/how/can_06/dill_pickles.html
      I’m a big fan of brined pickles too, but there’s no need to get snitty about it. 😉 They are just different products with different applications.

      • Andrea says

        September 22, 2012 at 8:41 am

        Tomato…tomahto….or in this case, a pickle is a pickle is a…..

        Doesn’t matter how they’re made. Pickles are awesome! I don’t understand why people have to get snitty about preserving like some people do; If you are following whatever process you’ve chosen to the letter, the food is safe. And FAR better than any damn jar from the store. 😀

  8. Kyle says

    May 26, 2013 at 3:19 pm

    Wow… so psyched to find you today!! Just finished making some apricot jam and had to figure out the label thing… (My name for this batch is… “Pure Ape” as people go ape shit over the apricot variety of jam… ) Loved your suggestions and got some labels ordered already… But.. But… But… I also have tons of asparagus (one of my many off spring, has a business delivering organic produce to some cool places along Coast Hwy 1 in California, as well as he works the farmer’s markets… so Mama gets the benefits)… want to pickle them and wonder if you’ve tried this recipe with anything other than cukes? Feeling like it may work, but would love your two cents on it.

  9. Robin says

    August 5, 2013 at 7:37 am

    I made this recipe a few weeks ago and they are DELICIOUS! I’d like to try making pints instead of quarts next (only because I’m trying to save my quart jars for tomatoes). Would you recommend using the same processing time for pint jars?

  10. Precursor says

    September 8, 2013 at 7:33 pm

    Excellent recipe! I’ve been trying for years to find something close to Mrs. Whyte’s Kosher Dills and this actually beats it. They have a very similar taste but are not so overpowering as to leave your mouth begging for mercy after a couple. Thanks again!

  11. thegoblinchief says

    July 7, 2014 at 3:03 pm

    Tried making these but silly me forgot to leave good headspace, so I think all 4 quarts are destined for the fridge. Sigh.

    Lots of conflicting reports on how long they stay fresh in fridge, anywhere from a month to 1-2 years. So I guess we’ll see?

    Reprocessing them after so carefully fiddling with the pasteurization temp range with an electric stove would just destroy the texture.

    • thegoblinchief says

      July 7, 2014 at 5:07 pm

      Apparently I spoke too soon – all 4 sealed up just fine!

  12. Sharon Estabrook says

    August 6, 2016 at 7:52 am

    Can the cucumbers be quartered so that larger dukes can be used?

Trackbacks

  1. Small Life, Slow Life: Link Love! Organizing, Money for Your Passion, and More! {Photos, Links} « small life, slow life says:
    September 22, 2012 at 12:21 pm

    […] know I’m into fermenting right now – check out these turmeric dill pickles. Yum? […]

  2. August at Hawk-Mo | The Hawk-Mo Hotwire says:
    August 18, 2013 at 7:12 am

    […] larder. Hank loves pickles, so we’ve been making LOTS of pickles. Spicy ones, mustard ones, turmeric ones, sort of fermented ones, and apparently tasty ones according to Hank’s initial flavor […]

  3. Foods vs. Supplements: The Turmeric Edition | Nutrition Interactions says:
    June 13, 2015 at 10:03 am

    […] Turmeric Garlic Dill Pickles – Northwest Edible Life […]

  4. Recipes With Turmeric And Garlic says:
    March 21, 2016 at 12:03 pm

    […] Turmeric Garlic Dill Pickles by Popular Request … – I have gotten a lot of requests for the recipe for my new favorite Turmeric Garlic Dill Pickles since mentioning them in my Can-o-rama post. Ask and ye shall receive … […]

Primary Sidebar

Start here | About | FAQ | Contact
 

Hello, thanks for visiting! I’m Erica, a professional chef turned gardening and urban homesteading fanatic.

New? Start here.

My book

Homestead Calendar

« March 2023 » loading...
M T W T F S S
27
28
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
1
2

Footer

All Posts By Category

Find What You Need

Start Here
About
FAQ
Contact
Homestead Calendar
The Hands-On Home
Ads and Affiliate Disclosure

Browse By Topic

Gardening
Cooking
Food Preservation
Homestead Animals
Productive Home
Life and Family
All The Posts

Recent Posts

  • What I Tell My High Schooler About College
  • 11 Chicken Coop Features I’ll Never Live Without
  • Rhubarb and Spring Herb Salsa
  • May Gardening Chores For The Pacific Northwest
  • 10 Self-Propogating Herbs and Flowers That Take Over My Garden Every Spring

Copyright© 2023 · Cookd Pro Theme by Shay Bocks