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
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
GARLIC JALAPENO DILL REFRIGERATOR PICKLES
These Garlic Jalapeño Dill Refrigerator Pickles are the perfect summer snack. No canning required and they make great sandwich toppers.
Provided by Wendie
Categories Appetizer
Time 35m
Number Of Ingredients 11
Steps:
- Slice cucumbers in half or quarters, place in a colander sprinkle kosher salt over them. Set aside 20-30 minutes. Rinse salt from cucumbers.
- In a small pot boil water vinegar, onion, garlic, jalapeno, kosher salt, peppercorns and mustard seeds for 5 minutes. let cool
- Place cucumbers in a jar or glass dish, fresh dill sprigs. Pour mixture over cucumbers let cool to room temperature, cover and place in refrigerator for 1 week.
- Store in refrigerator for several months
Nutrition Facts : Calories 38 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 pickle, Sodium 1055 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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.
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
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
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