REFRIGERATOR PICKLES
Crisp and zesty, these refrigerator pickles are packed with a punch of amazing flavor - you have to try them!
Provided by The Chunky Chef
Categories Condiment
Time 15m
Number Of Ingredients 11
Steps:
- Slice cucumbers into slices about 1/4" thick, or into spears. Gather glass jars and lids. Set aside.
- In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved. Set aside to cool to room temperature.
- While brine is cooling, add cucumbers to jars. Make sure to leave enough room for the brine and other ingredients.
- Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.
- Pour in enough brine to cover the cucumbers, making sure to leave a 1/2" or so at the top. Seal jars to be airtight.
- Refrigerate for at least 5 days. Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their "shelf" life.
Nutrition Facts : Calories 161 kcal, Carbohydrate 26 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 3527 mg, Fiber 8 g, Sugar 14 g, ServingSize 1 serving
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 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
HOMEMADE SPICY DILL PICKLES
Steps:
- Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.
Nutrition Facts : Calories 4 calorie, Sodium 422 milligrams, Carbohydrate 4 grams
HOMEMADE PICKLES
Provided by Ree Drummond Bio & Top Recipes
Categories condiment
Time 12h15m
Yield 1 quart pickles
Number Of Ingredients 7
Steps:
- To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
- Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.
SPICY REFRIGERATOR DILL PICKLES
This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!
Provided by FAIRYFAHRENHOLZ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P10DT2h15m
Yield 12
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
- Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 728.1 mg, Sugar 11.7 g
ZESTY DILL PICKLES
Love these spicy garlic dill pickles
Provided by barbara lentz
Categories Vegetables
Time 25m
Number Of Ingredients 8
Steps:
- 1. Place the water, vinegar, and canning salt together in a pan and bring to a boil. Turn heat off and let sit while getting the jars ready.
- 2. Slice the cucumber with a mandelin. sanitize 4 quart jars place some dill in the bottom of each jar Place one half jalapeno in each jar
- 3. Add 1 tbsp of garlic and sugar in each jar. Place 1 tsp. each of celery seed, red pepper flakes, mustard seed in each jar. Pack the cucumbers in each jar.
- 4. Ladle the brine over the cucumbers Seal the jar and shake it. Place the jars in boiling waterbath. Turn off the heat and let sit at least 15 minutes. Wait at least one month before opening
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
NOTHIN' SWEET ABOUT THESE SPICY REFRIGERATOR PICKLES
A truly piquant pickle that will satisfy those of us who have a loose sweet tooth. I have been looking for a truly flavorful pickle recipe, not sweet, but not just spicy, either. The key is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT55m
Yield 12
Number Of Ingredients 12
Steps:
- Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.
- Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.
Nutrition Facts : Calories 25.9 calories, Carbohydrate 5.8 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 488.3 mg, Sugar 2.6 g
SPICY REFRIGERATOR DILL PICKLES
Plan well ahead these need to chill for a minimum of 12 days, but use with a month, adjust the red pepper flakes to taste, the amount listed with give you mild heat, I use about 3 teaspoons for extreme heat! ----- you will need 12 cucumbers and three 1-1/2-pint wide mouth jars, you may double this recipe but make two separate recipes in two large bowls (12 cucumbers for each bowl) this recipe can also be made to process. These dill pickles are spicy with a hint of sweetness, and worth making :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time P12D
Yield 4 (1-1/2-pint) jars
Number Of Ingredients 11
Steps:
- Thoroughly wash and scrub all the cucumbers under cold water.
- In a very large bowl add in water, vinegar, 1-1/2 cups chopped fresh dill, sugar, chopped garlic, salt, pickling spice, dill seed and red pepper flakes; stir well with a wooden spoon.
- Add in the pickles.
- Let stand at room temperature for 2 hours, stirring occasionally.
- Remove the cucumbers from the brine and divide into three 1-1/2-pint wide-mouth jars (4 cucumbers in each jar).
- Ladle the brine between the jars to cover the cucumbers completely (if you can make certain to get at least a few red pepper flakes in each jar).
- Place 1 sprig of fresh dill into each jar.
- Seal tightly with clean lids.
- Place in the refrigerator for a minimum of 12 days (gently shaking the jars every so often during the 12 days).
- Use before 1 month.
Nutrition Facts : Calories 293.7, Fat 1.6, SaturatedFat 0.3, Sodium 2667.3, Carbohydrate 66.4, Fiber 5.8, Sugar 40.6, Protein 8.2
SPICY DILL PICKLES
Provided by Food Network
Categories side-dish
Time 47m
Yield 6 pints of pickles
Number Of Ingredients 10
Steps:
- Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.
- Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.
- Bring a large pot or canner of water to a boil.
- In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.
- Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.
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
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