Crunchy Refrigerator Garlic Dill Pickles Food
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.
DILL & GARLIC REFRIGERATOR PICKLES BY THE BUCKET-FULL
This is a recipe that I've already requested twice, so I'm posting it to avoid losing it. My husband's best friend's mother makes them every summer and everyone just loves them. She makes them in ice cream pails. I prefer to make them in large jars (like the gallon jars that commercial pickles come in for restaurant use). The pickled onions taste great too! My husband and step-daughter used to fight over them! My dad's wife loves to use the pickles and the onions together on buttered bread for a pickle sandwich! I saw some similar recipes that claimed to be ready earlier, but noticed most didn't have any sugar. These aren't sweet like bread and butter pickles. We have snitched some from the jar earlier than a week, and they were good, but the best flavor is after a week or two. If your cucumbers aren't producing fast enough to make the whole batch, you can refrigerate the extra brine until you have more cucumbers, and then just reheat before using. I've tried these with sliced pickles, but I felt they ended up too sour to be used as hamburger dills, at least for my taste. I think they're best as spears or, if you're using small cucumbers, left whole.
Provided by SrtaMaestra
Categories Lunch/Snacks
Time 20m
Yield 2 ice cream buckets
Number Of Ingredients 9
Steps:
- Combine water, vinegar, canning salt, and sugar in saucepan and bring to boil. Keep hot.
- In the meantime, scrub cucumbers, cutting into spears if using larger cucumbers. Mince or crush garlic. (The smaller the pieces, the stronger the flavor). Slice onion.
- Pack cucumbers into buckets or jars, layering with garlic, onion, and dill. Sprinkle alum over the top.
- Poor hot brine over the cucumbers.
- Refrigerate at least one week before sampling. If kept in airtight container, pickles will keep for months in the refrigerator.
Nutrition Facts : Calories 404, Fat 0.9, SaturatedFat 0.3, Sodium 56656, Carbohydrate 80.4, Fiber 4.2, Sugar 64, Protein 5.4
REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
CRISP DILL PICKLES
Make and share this Crisp Dill Pickles recipe from Food.com.
Provided by Dienia B.
Categories < 60 Mins
Time 1h
Yield 6 quarts
Number Of Ingredients 8
Steps:
- Scrub 25 medium cucumbers.
- Pack in jars.
- Place 2 heads dill, 1 teaspoon mustard seed, 1 clove garlic, and 1/2 teaspoon alum in each jar.
- Heat cider vinegar, water, and kosher salt for the brine.
- Bring to a boil.
- Fill jars with hot liquid.
- Seal.
Nutrition Facts : Calories 244.6, Fat 2.1, SaturatedFat 0.5, Sodium 9478.8, Carbohydrate 48.9, Fiber 6.6, Sugar 21.9, Protein 8.9
YUMMY REFRIGERATOR DILL PICKLES
Make and share this Yummy Refrigerator Dill Pickles recipe from Food.com.
Provided by yogabead
Categories Potluck
Time 25m
Yield 2-3 jars
Number Of Ingredients 8
Steps:
- Use large canning jar.
- Place 2-3 cloves garlic, grape leaves (optional), and a couple sprigs of dill on the bottom of each jar.
- Boil together 2 quarts water, vinegar, salt, and sugar.
- Stir, turn off and let cool.
- Pack jars with cucumbers and pour cooled solution to completely cover cucumbers.
- Refrigerate and ready in 3-4 days.
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