REFRIGERATOR KOSHER DILL PICKLES
I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.
Provided by PAUL P.
Categories < 15 Mins
Time 5m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 10
Steps:
- Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top.
- Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.
- Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.
Nutrition Facts : Calories 15.8, Fat 0.3, Sodium 438.9, Carbohydrate 2.9, Fiber 0.5, Sugar 1, Protein 0.6
KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES
I make these every year when my pickling cucumbers are ready in my garden, they are really great pickles and so easy to make, add in more garlic and adjust the dill if desired --- these pickles develop in flavor with refrigeration time so allow them to chill at least 7 days or even longer before using, the longer the better, the pickles will keep for months in the refrigerator, use only kosher salt for this not table salt, and make certain to wash the outsides of the cucumbers thoroughly, see note on bottom --- for soaking the pickles in firstly to remove bacteria see my recipe#300387
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time P7DT15m
Yield 2 pds pickles
Number Of Ingredients 7
Steps:
- Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
- Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
- Remove from heat; cool to room temperature.
- Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
- Store, covered in the the refrigerator.
- The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
- **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.
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
KOSHER DILL PICKLES
From an old Better Homes and Gardens Home Canning Cookbook. I've been making these pickles for over 20 years now, and the key is getting the pickles from vine to jar ASAP-- no more than a week, and store in the fridge. Smaller pickles tend to stay crisper than larger ones, whole more than slices or spears.
Provided by OldWino
Categories Very Low Carbs
Time 50m
Yield 5 quarts, 50 serving(s)
Number Of Ingredients 7
Steps:
- Wash cucumbers.
- Mix vinegar and water in a pan and bring to a boil.
- To the bottom of each jar, add 2 heads dill, one garlic clove, one tablespoon salt, and the pepper (if desired).
- Pack cucumbers into jars, leaving 1/2 inch headspace.
- Pour boiling liquid over cucumbers, leaving 1/2 inch headspace.
- Wipe rims, place lids.
- Adjust bands fingertip tight, and process in boiling water bath for 20 minutes.
- Add one minute to processing time for every 1000 feet above sea level. Remove to a protected surface to cool completely.
- Makes 5 quarts.
Nutrition Facts : Calories 8, Sodium 700.9, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 0.2
KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING
For 22 pounds of pickling cucumbers you will need 20 (1-quart) glass processing jars with lids, although you might only use 18 jars, the complete recipe may be reduced by half if desired, do not use very large pickling cucumbers, allow at least 3 weeks before opening the jars---we like things very spicy at my house so I also add in one small jalapeno pepper or a small teaspoonful of dried chili flakes into each jar but that is only optional, if you like spicy then you might want to give that a try in a few jars only--- you will need a lot of garlic for this recipe as you are using 4-5 cloves per jar, so purchase lots of garlic, peeling the garlic cloves takes some time so you might want to start days in advance you can store the peeled cloves in glass bowls covered tightly with plastic wrap in the refrigerator they will stay well for up to 3 days, use *only* a good-quality vinegar for this as it will make a difference to the taste of you pickles--- *enjoy* and happy canning! :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time P14D
Yield 22 pounds pickles
Number Of Ingredients 8
Steps:
- Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
- I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
- Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
- Wash and scrub the cucumbers well under cold water.
- Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
- For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
- To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
- Ladle the HOT brine into each jar up to 1/2-inch from the top.
- Immediately place the lids on but DO NOT tighten completely.
- TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
- Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
- Remove the jars; set aside.
- As they cool you should hear the lids popping and they should have a small "dip" in the middle.
- The lids may NOW be tightened securely.
- Store in a cool dry place.
- Allow at least 2 weeks before opening.
Nutrition Facts : Calories 93.6, Fat 0.6, SaturatedFat 0.2, Sodium 5157.6, Carbohydrate 20.5, Fiber 2.5, Sugar 7.9, Protein 3.7
QUICK REFRIGERATOR DILL PICKLES
In just one week you can have some of the best homemade pickles you'll ever taste. These are incredibly easy to make and will last for a month in the refrigerator. The best part is that no special equipment is needed!
Provided by Jonathan Melendez
Categories Vegetable
Time P7DT10m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers into two clean 1-quart glass jars. Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside.
- In a medium saucepan, combine the water, salt and sugar. Set over moderate heat and bring to a simmer. Cook until the sugar and salt have dissolved. Remove from heat and cool down to room temperature.
- Once cooled, pour the mixture between both jars up to the very top. Seal tightly and place in the fridge for at least 1 week or up to 1 month.
Nutrition Facts : Calories 317.9, Fat 2.6, SaturatedFat 0.6, Sodium 7021.7, Carbohydrate 75.8, Fiber 9.5, Sugar 38, Protein 11.7
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