Copycat Vlasic Pickle Brine and Spices
If you love pickles and want to make your own instead of buying them at the store, this easy step-by step recipe is for you. This is a copy cat for the classic Vlasic Dill and can be used to make pickle spears, slices or chips. You can use this recipe for both refrigerator pickles or for water bath canning pickles for longer term in your pantry. Making this as is or spicing it up with some hot peppers you can make a few adjustments to create a variety for all the pickle lovers in your life!
Equipment
- 1 large non-reactive pot *Not aluminum
- 1 large spoon
- 1 set measuring cups and spoons
- Sterilized Jars and Lids if making refrigerator pickles
- Water Bath Canner, Canning Supplies, Jars, Lids, Rings if canning
Ingredients
- 7 lbs cucumbers
- 10 *small super chili peppers, cut in half *optional for spicy pickles
Brine Ingredients
- 7½ cups water *non-chlorinated
- 5 cups distilled white vinegar *5% Acidity
- 10 tbsp pickling salt
- 5 tbsp sugar
Ingredients for Jars (add to EACH PINT JAR before adding cucumber slices or brine)
- 1 tsp dried minced garlic (or 2 fresh crushed cloves
- 1 tsp dried dill seed (or 2 to 3 springs fresh dill)
- 1 tsp pickling spices (or mustard seed)
- ⅛ tsp pickle crisp
Instructions
- Wash cucumbers, slice to desired thickness (I cut to about ⅜" thick)
- To help preserve crispness, immerse cucumber slices in cold water with ice cubes for about 2 hours. This process rehydrates and tightens the cell walls to retain crispness.
- *If canning, prepare canner, warm sterilized jars and prep lids and rings to be ready when needed
- Prepare brine by adding the water, white vinegar, pickling salt and sugar into the pot and bringing to a simmer.
- Simmer brine, stirring occasionally until salt dissolves and brine becomes clear. Keep brine at a simmer until adding to warm jars if canning. Allow brine to cool before adding to cool jars if making refrigerator pickles.
- Prepare jars by adding garlic, dill, pickling spices and pickle crisp to the bottom of each jar
- Next, remove cucumber slices from ice water and pat dry then pack into jars tightly leaving ½ inch head space at the top of each jar. If adding chili peppers, layer the cut halves in while adding the cucumbers. Suggested amount: 1 whole pepper per jar.
- Pour brine into each jar leaving the ½ inch head space, de-bubble jars to remove any air bubbles and add more brine if needed to maintain proper head space.
- If making refrigerator pickles, cover jars and put in the fridge. Let stand for at least 3 days to allow flavor to concentrate. The longer they are in the fridge the stronger the flavor especially if you used the chili peppers
- If canning, wipe the rims with vinegar to ensure they are clean before adding lids and rings. Add the hot jars to pre-heated canner. Once the canner returns to a boil, process for 10 minutes at full boil for pint sized jars. If using quart jars, process for 15 minutes.
- After 10 minutes, shut off heat, allow jars to set for 5 minutes and then remove carefully with jar lifter tool and place in a draft free area and allow to sit for 12-24 hours undisturbed.
- Verify jars have sealed by checking to ensure lids have "popped" down in the middle. Any that did not seal properly can be put in the refrigerator for use now; those that are sealed properly should be labeled and dated, rings removed and stored in a cool dry place out of direct sunlight.
Video
Notes
Other items you can add to your dill pickle jar when making or even add to the leftover brine in the fridge after you've eaten your pickles:
Small onions
Carrots
Cauliflower or Broccoli
Sliced sweet peppers or hot peppers