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
DILLED CUCUMBER SPEARS
A fresh, cool and light veggie to serve as a side in the summer when cucumbers are at their peak. Goes well with grilled meats and chicken. My kids LOVE these!!
Provided by Raquel Grinnell
Categories Vegetable
Time 5m
Yield 16 spears, 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice ends from cucumbers and peel. Cut in half and quarter each half to total 16 spears.
- Brush spears with olive oil, and sprinkle with garlic salt and dried dill.
- Serve immediately! Crunch, crunch, mmmmmmm -- .
Nutrition Facts : Calories 52.4, Fat 3.5, SaturatedFat 0.5, Sodium 3.1, Carbohydrate 5.5, Fiber 0.8, Sugar 2.5, Protein 1
QUICK SWEET-AND-SOUR PICKLE SPEARS
Steps:
- Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.
DILL PICKLED CUCUMBERS
Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
Provided by Jane Hornby
Categories Side dish
Time 25m
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
Steps:
- Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
- Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 15 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium
REFRIGERATOR DILL PICKLE SPEARS
I received this recipe from the McCormick Web site in a weekly e-mail. I have made a few changes to suit our tastes. I now have to limit our family to 1 quart a week or they will eat 3 quarts weekly. This makes a very sour pickle with loads of flavor. It also makes an excellent addition to most cold salads.Hope you enjoy this as much as we do. (cooking time stated is cooling time and prep time is soaking and prep time)
Provided by bshemyshua
Categories Vegetable
Time 5h
Yield 3 quarts, 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Wash cucumbers well with cold water. Trim blossom ends, cut lengthwise into spears and place spears in a large bowl.Pour boiling water over cucumbers and let stand at room temperature 3 hours; drain. Rinse and drain again.
- Place 1/2 tablespoon dill seed, 1 teaspoons each dill weed and mustard seed, 1/2 teaspoon minced garlic in each of 3 hot, sterilized quart canning jars. Pack cucumber spears vertically into jars.
- Mix white vinegar, pickling salt, and sugar in a medium saucepan. Bring to a boil on medium heat, stirring to dissolve salt and sugar. Ladle over cucumbers, leaving 1/4-inch headspace. Cover jars with metal lids and allow to cool. Screw on bands.Shake jars to redistribute seasonings and blend flavors.
- Refrigerate pickles. These will be ready in about 7 days. Store in refrigerator for up to 2 months.
Nutrition Facts : Calories 31.6, Fat 0.3, Sodium 973.7, Carbohydrate 4.6, Fiber 0.5, Sugar 2.9, Protein 0.7
REFRIGERATOR DILL PICKLES
Easy and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself! -Jake Haen, Ocala, Florida
Provided by Taste of Home
Time 40m
Yield about 100 pickle spears.
Number Of Ingredients 8
Steps:
- Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.
Nutrition Facts : Calories 6 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
CUCUMBER DILL SPEARS AND CHIPS
Processing your pickles in a hot-water bath rather than a boiling-water bath will give you a firmer texture. It follows that if you want pickles with real snap, don't process them at all. These dill-pickle spears-or sandwich chips, depending on how you slice them-can be processed, if you want, for long-term shelf storage, but first try making a batch to keep in the refrigerator. They will be crisp, and the flavor of raw cucumber comes through. It's the freshest-tasting pickle in this book, and perhaps my favorite. The recipe can be scaled up.
Provided by Kevin West
Yield Yields 2 quarts
Number Of Ingredients 8
Steps:
- 1. Dissolve the salt in the water, and add the coriander, fennel, and dill. Set aside.
- 2. Scrub the cucumbers well, rubbing off any spines. Cut away a thin round from the stem and blossom ends, and slice lengthwise into quarters. Put the spears in a large bowl, and cover with the brine. Weight the cucumbers with a plate, cover the bowl with a kitchen towel, and set aside for 24 hours. If the bowl won't fit in your refrigerator, it's fine to leave it out at room temperature.
- 3. The next day, pack the cucumber spears into two scalded quart jars, saving the brine. Measure out 2 cups of the brine and reserve. Strain the remaining brine through a fine sieve to capture the aromatics, and divide them between the jars. Tuck a dill head and two cloves of garlic into each jar.
- 4. Mix the vinegar and the 2 cups reserved brine, and bring to a boil. Pour it over the pickles to cover. Seal the jars, and store in the refrigerator for a week before using. For long-term shelf storage, leave 1/2 inch headspace when filling the jars, then seal. Process in a boiling-water bath for 10 minutes, or in a hot-water bath, between 180 and 185 degrees, for 30 minutes.
GRILLED CUCUMBER SPEARS
Make and share this Grilled Cucumber Spears recipe from Food.com.
Provided by kitchenslave03
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Cut cucumber into thirds crosswise.
- Cut each piece into quarters lengthwise.
- Coat cucumbers with cooking spray.
- Grill for 6 min or til lightly charred and crisp-tender, turning occasionally.
- Place cucumber in a bowl.
- Add remaining ingredients and toss gently to combine.
Nutrition Facts : Calories 42.6, Fat 2.4, SaturatedFat 0.4, Sodium 221.1, Carbohydrate 5.5, Fiber 0.8, Sugar 2.5, Protein 1
REFRIGERATOR GARLIC DILL SPEARS
These dill spears are excellent on sandwiches, eaten plain, or chopped up for a hot dog topping.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2D
Yield 20
Number Of Ingredients 7
Steps:
- Divide garlic, dill, and peppercorns between 2 clean quart jars. Wash cucumbers and trim away blossom ends. Cut each into 6 to 8 spears. Pack spears vertically and snugly into jars.
- Stir together vinegar, water, and salt in a small nonreactive pot, and bring to a boil over high heat. Stir and reduce heat, if necessary, until salt dissolves. Remove from heat. Pour or ladle hot brine into jars, covering cucumbers and leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more brine if necessary to leave 1/2 inch headspace. Wipe rims clean with a damp paper towel.
- Let cool completely to room temperature, about 1 hour. Apply clean lids. Refrigerate at least 48 hours before eating for best flavor. (Flavor improves with time.) Store in refrigerator up to 1 month.
Nutrition Facts : Calories 18.9 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 788.7 mg, Sugar 1.3 g
DILL CUCUMBER DIP
This cool, refreshing dip is great in the summer, and a fine way to use fresh garden cucumbers. Serve with crackers or chips.
Provided by MOLSON7
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 5m
Yield 24
Number Of Ingredients 6
Steps:
- Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 1 g, Cholesterol 13.8 mg, Fat 10.6 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 82.6 mg, Sugar 0.1 g
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