REFRIGERATED DILL PICKLES
Making pickles from cucumbers sounds like it would be a long process, but it doesn't have to be! Refrigerator pickles are an easy method of pickling cucumbers. Especially if you have a large crop of cucumbers to use up! They have all the taste, and none of the work of canning. It's the best of both worlds!
Provided by Rada Cutlery
Number Of Ingredients 7
Steps:
- In a large saucepan over medium-high heat, combine 5 1/2 cups water, both types of vinegar, and salt. Bring to a boil, stirring several times; boil for 3 minutes. Remove from heat and let cool.
- Wash cucumbers and slice in half crosswise. Cut pieces in half lengthwise and then cut into spears (approximately 12 spears from each cucumber, depending on the size of the cucumber).
- Place half of dill springs in a clean plastic 5-quart ice cream pail or large jar. Add the cucumber spears, pickling spice, and remaining dill sprigs.
- Slice the garlic cloves in half and add to pail.
- Pour the cooled vinegar mixture over cucumbers. Set a plate on top and press down lightly to submerge cucumbers in liquid. This ensures that each cucumber will soak in the brine and turn into a delicious pickle!
- Cover and let the pickles sit at room temperature for 24 hours, stirring once or twice. Place the pail the the refrigerator to store pickles for up to 1 month.
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
Steps:
- In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
REFRIGERATOR GARLIC DILL SPEARS
These dill spears are excellent on sandwiches, eaten plain, or chopped up for a hot dog topping.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2D
Yield 20
Number Of Ingredients 7
Steps:
- Divide garlic, dill, and peppercorns between 2 clean quart jars. Wash cucumbers and trim away blossom ends. Cut each into 6 to 8 spears. Pack spears vertically and snugly into jars.
- Stir together vinegar, water, and salt in a small nonreactive pot, and bring to a boil over high heat. Stir and reduce heat, if necessary, until salt dissolves. Remove from heat. Pour or ladle hot brine into jars, covering cucumbers and leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more brine if necessary to leave 1/2 inch headspace. Wipe rims clean with a damp paper towel.
- Let cool completely to room temperature, about 1 hour. Apply clean lids. Refrigerate at least 48 hours before eating for best flavor. (Flavor improves with time.) Store in refrigerator up to 1 month.
Nutrition Facts : Calories 18.9 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 788.7 mg, Sugar 1.3 g
CUCUMBER DILL SPEARS AND CHIPS
Processing your pickles in a hot-water bath rather than a boiling-water bath will give you a firmer texture. It follows that if you want pickles with real snap, don't process them at all. These dill-pickle spears-or sandwich chips, depending on how you slice them-can be processed, if you want, for long-term shelf storage, but first try making a batch to keep in the refrigerator. They will be crisp, and the flavor of raw cucumber comes through. It's the freshest-tasting pickle in this book, and perhaps my favorite. The recipe can be scaled up.
Provided by Kevin West
Yield Yields 2 quarts
Number Of Ingredients 8
Steps:
- 1. Dissolve the salt in the water, and add the coriander, fennel, and dill. Set aside.
- 2. Scrub the cucumbers well, rubbing off any spines. Cut away a thin round from the stem and blossom ends, and slice lengthwise into quarters. Put the spears in a large bowl, and cover with the brine. Weight the cucumbers with a plate, cover the bowl with a kitchen towel, and set aside for 24 hours. If the bowl won't fit in your refrigerator, it's fine to leave it out at room temperature.
- 3. The next day, pack the cucumber spears into two scalded quart jars, saving the brine. Measure out 2 cups of the brine and reserve. Strain the remaining brine through a fine sieve to capture the aromatics, and divide them between the jars. Tuck a dill head and two cloves of garlic into each jar.
- 4. Mix the vinegar and the 2 cups reserved brine, and bring to a boil. Pour it over the pickles to cover. Seal the jars, and store in the refrigerator for a week before using. For long-term shelf storage, leave 1/2 inch headspace when filling the jars, then seal. Process in a boiling-water bath for 10 minutes, or in a hot-water bath, between 180 and 185 degrees, for 30 minutes.
DILLED CUCUMBERS
I especially appreciate this recipe in summer when I have a bumper crop of cucumbers. Everyone likes this cool and crunchy side dish.-Kathryn Awe, International Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place cucumber slices in a medium bowl; sprinkle with salt and pepper. Stir in dill and sour cream. Chill until ready to serve.
Nutrition Facts :
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CRUNCHY DILL PICKLE SPEARS RECIPE - TODAY.COM
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4.2/5 (10)Author Grace ParisiServings 1Total Time 20 mins
- 1. Trim both ends of the cucumbers, then cut them into spears. Transfer to a bowl of ice water and let soak for 10 minutes.
- 2. Meanwhile, combine the coriander seeds, mustard seeds and peppercorns in a small bowl. Add half of the spice mixture, garlic and dill to a quart-sized jar.
- 3. Drain the cucumber spears and tightly pack them into the jar. Add the remaining spice mixture, garlic slices and dill. Tuck the bay leaves into the jar.
- 4. In a small saucepan, combine the salt, vinegar and water, and bring to a boil. Carefully pour the brine into the jar, cover and let cool to room temperature. Refrigerate overnight.
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