Refrigerator Kosher Dill Pickles Food

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.

KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES

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 KOSHER DILL PICKLES

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.

REFRIGERATOR GARLIC DILL PICKLES

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.

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 PICKLES

Steps:

• Add cucumber, onion, and garlic to a large bowl. Sprinkle with dill seed and salt, then mix well (alternately you could layer directly into your mason jar).
• Pack mixture into mason jars. Pour vinegar into jar until it is about 1/4 - 1/3rd full. Fill remainder of the jar with water, screw on cap (tightly!) and give it a good shake. Taste your brine (no, SERIOUSLY) - this is your opportunity to make adjustments!
• Refrigerate overnight, then enjoy! (These will keep for about 2 weeks in the refrigerator, but I seriously doubt they will last that long.)

REFRIGERATOR DILL PICKLES

Steps:

• Cut pickles into discs, spears, or sandwich slices and add to the jar with all ingredients except the water.
• Once everything is in the jar, fill to the very top with distilled or filtered water and screw lid on very tightly. Shake the jar up to distribute flavors and leave on your countertop for 12 hours. Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage.
• After pickles have sat for a total of 24 hours go taste your creation - you won't believe how good they are! Store in refrigerator and enjoy within a month for maximum freshness.
• can also use other vegetables.

REFRIGERATOR DILL PICKLES

Steps:

• Place pickling solution ingredients in pot to a boil.
• Layer bottom of 1 gallon jar with spices.
• Wash and scrub cucumbers, trim blossom ends, cut lengthwise into spears. Put cucumbers in jar. Cucumbers arrange better in jar if they are cut to equal length. Trimmings can be sliced to fill pint jars with the spices adjusted accordingly.
• Add 1 fresh dill flower to top.
• Pour boiling pickling solution over pickles.
• Leave pickles at room temperature for 2 days. Refrigerate after that.
• These will keep in refrigerator until Christmas.

EASY 24 HOUR REFRIGERATOR DILL PICKLES

Steps:

• To make the brine combine all brine ingredients in a pot and bring to a rolling boil. Set aside and cool completely. Stand up your cucumber spears in 12 oz jars. Divide your garlic and dill equally among the jars and fill each jar with the cooled brine. Store in the refrigerator until read to serve. After 24 hours they are ready but will only get yummier the longer they sit.

REFRIGERATOR GARLIC PICKLES

Steps:

• Wash the mason jar and lid in hot soapy water, rinse, and let air dry.
• Quarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half.
• In an extra mason jar or covered container, combine 1 tablespoon coriander seeds, 1 tablespoon sugar, 1 1/2 tablespoons kosher salt and 2/3 cup white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
• In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and 8 sprigs of fresh dill.
• Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
• Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated (but they won't stick around that long in our house).