BILL'S SPICY REFRIGERATOR PICKLES
The quick and easy way to some really great, spicy pickles! I was amazed how much I enjoyed these! If you like it spicier you can add more ground cayenne pepper or Jalapenos or any other favorite spicy pepper. If made correctly, the pickle will bubble in your mouth! You can leave the cucumbers whole or quartered. You can substitute sea salt for the pickling salt.
Provided by Bill_Sager
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P14DT20m
Yield 1
Number Of Ingredients 7
Steps:
- Stir boiling water and salt together in a bowl until salt dissolves; cool completely.
- Pack cucumbers into the canning jar; add garlic cloves, dill, and sprinkle cayenne pepper over the top. Pour water mixture into canning jar to cover cucumbers completely. Cover the jar with a lid and refrigerate for at least 2 weeks.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 56.1 g, Fat 2.5 g, Fiber 8.6 g, Protein 10.2 g, SaturatedFat 0.7 g, Sodium 13994.4 mg, Sugar 24.1 g
REFRIGERATOR GARLIC DILL PICKLES
Also called "Deli Dills Refrigerator Pickles." These are the BEST dill pickles ever! You don't need to can/process these pickles, as they keep in your frig for up 9 - 12 months. This is my most-requested recipe. Everybody LOVES them.
Provided by Shel Seifert
Categories Vegetable
Time 20m
Yield 4 Quarts
Number Of Ingredients 7
Steps:
- Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
- In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
- Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months.
- NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.
Nutrition Facts : Calories 93.1, Fat 0.5, SaturatedFat 0.2, Sodium 14171.7, Carbohydrate 17.3, Fiber 2.4, Sugar 7.8, Protein 3
REFRIGERATOR DILL PICKLES
Using only a handful of pantry ingredients, a Mason jar, and a few hours in the refrigerator, you can make classic dill pickles that are just as tangy and flavorful as those prepared according to more traditional (and labor-intensive) canning techniques. Plus this recipe can be scaled with ease, meaning you can make just one jar or ten in a matter of minutes. So if you're a pickle lover but short on time, this method is for you.
Provided by Food Network Kitchen
Time 1h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
- Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
- Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.
SPICY GARLIC CUCUMBER REFRIGERATOR PICKLES
Spicy Garlic Cucumber Refrigerator Pickles are zesty, garlicky, spicy and perfect on top of any sandwich or as a side to any Asian inspired meal.
Provided by HWC Magazine
Categories Appetizers/ Snacks
Time 15m
Number Of Ingredients 8
Steps:
- Wash your glass container with hot soapy water and rinse well. Let air dry. Wash your hands to prevent cross contamination
- Pack sliced cucumbers, black peppercorns, garlic and dried chili peppers into clean glass jars .
- Mix vinegar, salt and stevia together well and pour over cucumbers and spices in the glass jars. Cover and store in refrigerator.
- Let sit for at least 6 hours, if you can wait that long and enjoy up to one month.
- Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 13 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 292 mg, Fiber 1 g, Sugar 1 g
BEST HOMEMADE REFRIGERATOR PICKLES
Steps:
- Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
- In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.
- Cool the brine down to warm and fill the jar so everything is covered with brine.
- Close the lid tightly and refrigerate for 24 hours before eating.
Nutrition Facts : ServingSize 1 spear, Calories 13 kcal, Carbohydrate 2 g, Sodium 293 mg, Sugar 1 g
REFRIGERATOR DILL PICKLES (NO-CANNING)
Refrigerator Dill Pickles with jalapenos, garlic, and fresh dill require no canning and make perfectly crisp, crunchy pickles. Pickling cucumbers at home is easy, anyone can do it. I promise you will enjoy the process, it is quite relaxing. Make spears, chips, and halves, and wait just one day to let the flavors build. Once you can't wait any longer, crack open a jar.
Provided by Lisa Hatfield
Categories Sauces, Marinades, & Condiments
Time 3h30m
Number Of Ingredients 11
Steps:
- Each quart holds 32 ounces. Clean and sterilize your glass jars in the dishwasher.
- OR, in a pot of boiling water, sterilize for 10 minutes. Then sterlize the lids and rings in a pan of simmering water on the stove.
- Wash cucumbers and jalapenos in water with a splash of vinegar.
- Slice jalapeno into 1/4" slices and set aside.
- Lay cucumbers on a clean cutting board, slice cucumbers into spears, halves, or 1/2" round chips. You can even cut the chips using a crinkle cutter so they look like commercial pickles.
- Place cut cucumbers in a colander, sprinkle 1 tablespoon sea salt all over the cut cucumbers and toss gently. This helps draw out the water in the cucumbers to keep them crunchy.
- Don't rinse off the salt and let cucumbers rest while making pickling liquid. If you have time, let the cut cucumbers rest with salt on them for up to 3 hours so they are crisp and the flavor is better. (Even better if you leave them overnight salted in the fridge, but that is totally optional for 10-12 hours.)
- In a large pot, bring vinegar and 6 cups of water to a boil.
- Add 2 tablespoons salt, mustard seeds, coriander seeds, and whole peppercorns.
- Bring pickling liquid to a boil, stirring occasionally, then reduce to a simmer for 5 minutes.
- Remove from heat and cool till lukewarm.
- In each jar, place 2 peeled garlic cloves, 2 fresh dill pieces (or dry dill seeds), and 5-8 jalapeno slices.
- Divide the cucumbers between the jars, they should fit in tight.
- Pour the lukewarm brine into jars and cover the cucumbers completely, fill within 1/2" of jar rim. Use a clean funnel and ladle it into the jars.
- Let jars rest on the counter uncovered for an hour.
- Put lids and rings on jars and keep the pickles in the refrigerator.
- Wait 24 hours before eating the pickles for best flavor.
- Store in the fridge for up to 1 month.
Nutrition Facts : Calories 35 kcal, Carbohydrate 3 g, Sodium 1312 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
QUICK SPICY GARDEN MIX PICKLES (REFRIGERATOR METHOD)
I just love this. It is so much better than what they sell at the market. Nice and crisp, too. Be sure to mix this in a bowl that can take some heat, such as stainless steel. Yummy! TNT
Provided by PalatablePastime
Categories Vegetable
Time P7DT25m
Yield 2 quarts
Number Of Ingredients 13
Steps:
- Place cucumbers, cauliflower, and jalapenos (if using pickled ones) in a mixing bowl.
- If using fresh jalapenos, place them in a large saucepan with the onions, carrots, celery, pickle juice, sugar, jalapeno brine, chile peppers, garlic, celery seeds, and mustard seed and bring to a boil.
- Mix hot brine mixture with cucumbers in the mixing bowl, stirring to blend.
- Pack mixture into a large container or jars and refrigerate for 1-2 weeks, stirring daily, until cucumbers are pickled but still crisp.
- Pickles not suitable for canning or freezing. Store unused pickles in the refrigerator.
Nutrition Facts : Calories 511.4, Fat 2.2, SaturatedFat 0.5, Sodium 128.5, Carbohydrate 124.4, Fiber 11.1, Sugar 96.9, Protein 9.3
SPICY GARLIC DILL REFRIGERATOR PICKLES
These crisp and flavorful refrigerator cucumber pickles are made with fresh dill, pungent garlic, whole spices and a few red Thai chiles for added spice. No canning required!
Provided by Love and Olive Oil
Time P1D
Yield 2 pints
Number Of Ingredients 11
Steps:
- Wash jars and lids in very hot water to sanitize.Cut cucumbers into desired shapes, either lengthwise into spears (about 8 spears per cucumber), or crosswise into 1/4-inch thick chips.Pack cucumbers into jars, alternating with a few sprigs of dill, and 2 chilies and 2 smashed garlic cloves per jar. Top with peppercorns, mustard seed and coriander seed (1/2 teaspoon of each per jar).Combine vinegar, water, salt and sugar in a small saucepan. Bring to a simmer over medium heat until sugar and salt are completely dissolved.Pour warm vinegar over top of cucumbers, filling jars to the very top. If necessary you can top the jars off with a bit of water to be sure the cucumbers are completely covered.Screw on lids, then place jars in the refrigerator for at least 24-48 hours before enjoying. Pickles will keep in the refrigerator for up to 2 weeks.
REFRIGERATOR PICKLES
Refrigerator Pickles are a simple pickle recipe made with vinegar, dill, and garlic. This no boil pickle recipe will become a family favorite in no time!
Provided by April Woods
Categories Snack
Time 10m
Number Of Ingredients 7
Steps:
- Add cucumber, onion, and garlic to a large bowl. Sprinkle with dill seed and salt, then mix well (alternately you could layer directly into your mason jar).
- Pack mixture into mason jars. Pour vinegar into jar until it is about 1/4 - 1/3rd full. Fill remainder of the jar with water, screw on cap (tightly!) and give it a good shake. Taste your brine (no, SERIOUSLY) - this is your opportunity to make adjustments!
- Refrigerate overnight, then enjoy! (These will keep for about 2 weeks in the refrigerator, but I seriously doubt they will last that long.)
Nutrition Facts : Calories 8 kcal, ServingSize 1 serving
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5/5 (7)Calories 19 per servingCategory Appetizer, Main Course
- Slice the cucumbers into ¼ inch slices and pack them into a cleaned pint-sized jar, leaving ½ inch of head space.
- Add the vinegar, water, garlic, salt, honey, peppercorns, dill and bay leaf to a large pan – along with the chili flakes and sliced hot peppers if you’re making a hot version.
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Ratings 24Calories 5 per servingCategory Condiment
- Place dill, garlic, red pepper flakes, and onion in a large mason jar. Fill jar to top with cucumbers.
- Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight.
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4.7/5 (3)Total Time 48 hrs 10 minsCategory SnackCalories 36 per serving
- In two pint size jars, add fresh dill, peppercorns, and red pepper flakes. Then, pack jars tightly with sliced cucumbers and set aside.
- In a bowl, mix water, vinegar, and salt, until salt is dissolved. Pour into jars over cucumbers until filled. Any remaining brine can be discarded.
- Tightly seal, gently shake to disperse ingredients, and refrigerate for 2 days to allow cucumbers to pickle. Store pickles in refrigerator for up to 2 months.
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From abeautifulmess.com
Reviews 31Category Condiment, SnackCuisine AmericanTotal Time 2 hrs 10 mins
- In a bowl, stir together the water, vinegar, salt, and sugar until the salt and sugar completely dissolve. Slice your veggies (I used a large cucumber and a few radishes) into super thin in coins, matchsticks, or wedges. How you choose to slice them may affect how crisp they will stay after pickling.
- Fill your clean jars with the veggies, sliced pepper, peppercorns, and dill. Fill with the vinegar solution. Seal the jars and refrigerate for at least two days (up to two weeks).
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5/5 (1)Estimated Reading Time 5 mins
- Wash all your cucumbers. The fresher picked the better for the best texture & flavor! Slice into spears, slices, or leave whole.
- In a large bowl, combine the water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, & red pepper flakes. Stir. Add the cucumbers & let stand at room temperature for 2 hours, until the sugar & salt dissolve.
- Place the cucumbers in your jars. I used quart sized because we eat a ton of these at once, but you can use pint sized too. Ladle in the liquid from the bowl to cover the cucumbers. Place a sprig of fresh dill into each jar, & seal with lids. Refrigerate for 10 days before eating. Use within 6 weeks.
SPICY SWEET REFRIGERATOR PICKLES - SIMPLY SO GOOD
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3.8/5 (52)Category Appetizer, CondimentCuisine AmericanCalories 68 per serving
- Place cucumber and onion slices in a large colander and place in a large bowl. Sprinkle with 1 tablespoon kosher salt. Refrigerate for an hour. The cucumbers will release a lot of water during this time.
- Rinse the cucumbers and onions very well under cold water. Place in a single layer on a few layers of paper towels or clean dish towel. Allow drying for 30 minutes.
- In a medium-size saucepan heat white and apple cider vinegar. Add white and brown sugar, salt, mustard seeds, and turmeric. Stir until sugars have dissolved. Remove from heat and allow to cool.
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- Pack sliced sweet peppers, red onion, and jalapeño into a 1-pint heatproof jar. Add garlic, lemon slices, and thyme sprigs.
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4.8/5 (13)Total Time 20 minsCategory CondimentCalories 96 per serving
- Place the cucumbers, red peppers, jalapenos in a medium size bowl. Sprinkle with the salt and toss well. Let the mixture sit for an hour.
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- In a small sauce pot heat the white wine vinegar, filtered water, and salt until it reaches a boil. Immediately turn off the heat. Allow to cool for 5 to 10 minutes.
- While the brine mixture is cooling prepare your pickle jar. Using a clean 24 ounce glass jar, stuff in the dill, garlic, red pepper flakes, black peppercorns, and cucumber. Pack everything in tightly. Pour the brine liquid that has been cooling into the jar. If any cucumbers are poking through the liquid then add a little water to cover the pickles completely.
- Allow the jar with its contents to cool to room temperature on your counter. Place it in the refrigerator for at least 3 days to allow the ingredients to pickle. Once pickled, store the pickles in the refrigerator for 3 to 4 weeks.
SWEET AND SPICY REFRIGERATOR PICKLES - IN FINE TASTE
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4.5/5 (91)Total Time 1 hrCategory Appetizers & Side DishesCalories 39 per serving
- Sprinkle 3 teaspoons of salt over your thinly sliced cucumbers and red onion. Place cucumbers and onions in a colander and let sit for 1 hour—this helps remove the extra moisture from the vegetables. Set aside and start on your pickling mixture.
- In a small saucepan over low heat, add your vinegar, water, honey, minced garlic, and crushed red pepper. Bring mixture to a boil and let boil for 1 minute. Remove from heat and let cool to room temperature.
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5/5 (1)Total Time 15 minsCategory PicklesCalories 10 per serving
- Divide garlic cloves, calcium chloride (if using) and chilis into two clean 1-quart glass jars. Pack jars tightly with cucumbers and dill. Set aside.
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