Slightly Sweet Dill Refrigerator Pickles Food

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!

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.

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.

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.

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.

OH SO GOOD SWEET DILL PICKLES

Steps:

• Wash and scrub cucumbers, cut into 1/4" rounds.
• Thinly slice onion and put half in each 1 quart wide mouth jar.
• Chop fresh dill and add on top of onion in each jar.
• Use a plastic bag and crush mustard seeds and peppercorns.
• Place crushed spices in a saucepan.
• Add vinegar, water, sugar, salt and dill seeds.
• Boil over medium heat, stirring until sugar dissolves.
• Put one half cucumbers in each jar.
• Ladle vinegar mixture over cukes.
• Leave jars uncovered to cool.
• Chill in refrigerator for 24 hours.
• After 24 hours, cover pickle jars with lids.
• Keep refrigerated.

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! :).