Refrigerator Sweet Dill Pickles Food

REFRIGERATOR SWEET PICKLES

Steps:

• Place dill, garlic, and onion in a large mason jar. Fill jar to top with cucumbers.
• Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil and sugar has dissolved. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight. Shake occasionally.

REFRIGERATOR SWEET DILL PICKLES

Steps:

• Combine vinegar, water, sugar, salt, celery seed, and garlic in a small pot and bring to a boil, stirring until the sugar and salt dissolves. Turn off the heat and allow to cool.
• Meanwhile, mix cucumbers, onion, and dill in a bowl. Stir together and pack into mason jars (I used two).
• When the liquid is cool, pour over cucumber mixture in jars until completely full. Shake to combine well.
• Refrigerate for at least one day- three days ideally!

SWEET REFRIGERATOR PICKLES

Steps:

• Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
• Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
• Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
• Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

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.

SWEET DILL REFRIGERATOR PICKLES

Steps:

• In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally.

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.

SLIGHTLY SWEET DILL REFRIGERATOR PICKLES

Steps:

• Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
• Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
• Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.

REFRIGERATOR PICKLES

Steps:

• Thinly slice cucumbers until you have about a gallon. Set aside.
• Thinly slice onions and set aside.
• Combine remaining ingredients in a large bowl and stir until sugar and salt is nearly dissolved.
• Add cucumbers and onions. When adding onion, separate into rings a bit. Stir until well mixed.
• Place into a gallon container and refrigerate.
• Can be eaten immediately and keeps a long time (they won't last long though).
• HINTS: A mandolin is a great tool if you plan to make lots. It speeds the process greatly.

SLICED, SPICED AND ICED REFRIGERATOR SWEET DILL PICKLES

Steps:

• Evenly divide the garlic, fresh dill and sliced cucumbers among four wide mouthed pint jars.
• Before adding the mustard seed, red pepper flakes, peppercorns(if using) and dill seed, crush them slightly. You can use your hands, a mortar and pestle, or give then one quick whiz in the food processor(optional).
• In a saucepan, mix together vinegar, water, sugar, red pepper flakes, celery seed, salt, mustard seed and dill seed. Heat to just dissolve sugar, then remove and let cool. Use a funnel to fill each jar with the cooled brining liquid. The spices may float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars. Cap tightly and refrigerate at least one week before eating. Enjoy!
• It was suggested you do this over a large bowl. The cucumbers start to float and displace liquid. Add the overflow back into the brining mixture before you fill up the next jar. No mess! :).

SWEET KOSHER DILL PICKLES

Steps:

• Drain all pickle juice from jar into a bowl, leaving pickles in jar and reserving pickle juice.
• Into sauce pan pour ¼ cup of reserved pickle juice, ¼ cup white vinegar, 1 ½ cups sugar and ,while stirring constantly with a whisk, bring to simmer over medium low heat. Immediately remove from heat, add 2 tsp pickling spice, and allow to steep for 10 minutes.
• Place pickle jar in plate (in case it runs over) and pour vinegar/pickle juice/sugar mixture over pickles. Replace lid on jar and allow to cool completely.
• Place jar in refrigerator and allow to marinate for about three days for full flavor.