Dill Pickle Dip Recipe - Quick & Easy! | Buns In My Oven (2024)

FAQs

How to can pickles using the oven? ›

Place the jars in an oven that's been preheated to 250 degrees. Do not over-crowd; leave a couple inches of space around each jar. “Bake” the cucumbers for 15 minutes. Once the time is up, turn off the oven, leaving the jars, undisturbed, in the oven overnight.

Gather the ingredients. Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.

The technique—a version of vinegar pickling that doesn't require a full canning process—produces briny, crunchy pickled vegetables in just a couple hours. Heat the brine until sugar and salt dissolve, then pour it over the vegetables and let them cool in the jar—voila, pickles.

Actually ideal temperature is within the 64 to 71 degree range. Pickling will occur in cooler temperatures, but it will take longer. There is usually some spot you can scout out in your home that will keep the temperature in this range. Use a thermometer and locate.

For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination.

Ball Pickle Crisp Granules are easy to use for crispier homemade pickles. Just measure and add to the jar, replacing pickling lime and the need for time-consuming pre-soak.

Crispness can also be lost if cucumbers are stored longer than 24 hours in the refrigerator from harvest to pickling. Thoroughly wash each cucumber, especially around the stem area, where soil can be trapped. Any remaining soil may be a source of bacteria and can cause a soft pickle.

Pickle crisp is a product put out by ball, but I'm sure other brands sell it as well. All it contains is calcium chloride, which is supposed to help maintain the firmness of pickles. You simply add a very small amount to each jar when you are packing them. Quick, easy, and just calcium chloride.

Oven canning may have been a common home food preservation method years ago, however, science has demonstrated that it is not a safe practice. While it may seem easier or is the latest trend on popular media sites, there are no shortcuts when it comes to safely canning food.

Fill your jars with a canning funnel, leaving 1/4 inch of room at the top. Before lidding each jar, wipe its rim with a clean, damp cloth. Lid the fitted jars, being careful to screw the lids on just until they are snug. Replace the filled jars in the oven for 15 minutes or so to ensure they are completely sterilized.

How to can pickles without a canner? ›

Is it possible to can pickles without a canner? If you don't have a canner or a steam canner, you can still can pickles! You'll need a deep stock pot, big enough for the jars and an extra 4 inches of space above them for boiling water. The cans have to be completely submerged.