Easy Refrigerator Dill Pickles Food

QUICK & EASY REFRIGERATOR PICKLES

Steps:

• Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
• Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

EASY REFRIGERATOR DILL PICKLES

Steps:

• Combine water, vinegar, salt, and sugar in a medium saucepan (see notes). Bring to a boil over medium-high heat. Whisk the solution to ensure sugar and salt have dissolved before turning off the heat.
• Turn off the heat and whisk in the turmeric.
• Allow the brine solution to cool to room temperature.
• Meanwhile, wash and slice the cucumbers into ¼-inch slices or spears (see notes).
• Add the cucumber slices fresh dill, smashed garlic clove, peppercorns, mustard seeds, and whole coriander to a clean quart-size jar (see note).
• Finish the jar by pouring enough brine solution into the jar making sure to cover the cucumbers (see note). Seal with an airtight lid and store in the refrigerator for at least one week for best results.
• Pickles should be good for at least 4 to 6 weeks after that.
• Make sure not to pack the cucumbers too tight, so there is enough room for the brine solution to do its magic.
• For uniform pickle slices, use a mandoline or even a crinkle-cut knife if you want to get fancy about how they are cut.
• Add the cucumber slices fresh dill, smashed garlic clove, peppercorns, mustard seeds, and whole coriander to a clean quart-size jar (see note).
• Finish the jar by pouring enough of the cooled brine solution into the jar making sure to cover the cucumbers. You should have more than enough of the brine solution to cover the cucumbers, but if you don't you can add equal amounts of water and vinegar to make up the difference.
• Seal with an airtight lid and store in the refrigerator for at least one week for best results.
• Pickles should be good for at least 4-6 weeks after that.

REFRIGERATOR DILL PICKLES

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.

REFRIGERATOR DILL PICKLES

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.

REFRIGERATOR DILL PICKLES

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.

EASY REFRIGERATOR PICKLES

Steps:

• Combine cucumbers, onion and green pepper in a large bowl.
• Add the sugar, vinegar, salt and celery seed, mix well.
• Cover and refrigerate for at least 24 hours before serving.
• Pickles will keep for about 3 months in the refrigerator, covered.
• For a different taste, add either garlic, fresh or dried dill, oregano or hot pepper sauce with the celery seed.

SMALL-BATCH REFRIGERATOR DILL PICKLES

Steps:

• To make the brine, put water, vinegar, and salt in a small saucepan and heat to boiling. Remove from heat. (You can skip this step, but then your pickles will take longer to mature.).
• Pack each sterilized jar with prepared carrots, 1 sprig of dill, 1 clove of garlic, 1 bay leaf, and some of the mustard seeds, peppercorns, and chili flakes. I like to use miniature baby carrots (Green Giant kind) and just leave them whole. You can sterilize your jars by running them through the dishwasher and then not touching the insides or lip again.
• Pour the hot brine into the jars, filling the jar up to the inner lip (about 1/2" from the top). Screw on a lid and let them sit out on the counter for an hour or two to cool, then put in the fridge.
• Your pickles will be ready in about a week, depending on how thick the veggies are. Baby corn is usually ready in just a few days, but baby carrots take at least a week for the flavor to get to the center.