REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
EASY GARLIC DILL PICKLES {NO CANNING NEEDED}
These quick & delicious garlic refrigerator dill pickles require no processing, stay crisp for a year, and make it easy to keep up with the harvest by putting up a few quarts at a time.
Provided by Jami Boys
Categories Preserving
Time 20m
Number Of Ingredients 9
Steps:
- Prepare the number of quart jars equal to amount of pickles you have by running through the dishwasher or boiling for 10 minutes in a pot of water to sterilize.
- Place the garlic and dill in the bottom of each jar, along with optional red pepper flakes. Pack the cucumbers on top, leaving a 1/2 to 1 inch of head space.
- In a large saucepan, combine water, vinegar, spices, salt and sugar. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Ladle the brine into the jar leaving 1/4 inch of head space. Attach lids.
- Let cool to room temperature, label the lids with day and year and then store in the refrigerator.
- The pickles can be eaten after 3-4 weeks and continue to improve over the months of storage.*
Nutrition Facts : ServingSize 1 medium pickle, Calories 19 kcal, Sugar 2 g, Sodium 587 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 3 g, Fiber 1 g, Protein 1 g
EASY GARLIC DILL PICKLES RECIPE
If you loved the taste of grandmas old fashioned pickles when you were a kid then you will love this garlic dill pickle recipe! Packed with just the right amount of garlic, dill, and spice to give it a classic taste that you will love on hamburgers, sandwiches and more! Learn how to make these easy pickles in 40 minutes or less!
Provided by Kim Mills @ Homestead Acres
Time 40m
Number Of Ingredients 7
Steps:
- Wash and remove the spines on the pickling cucumbers. Cut into rounds or icicles if desired or leave them whole.
- Combine vinegar and water in a large stockpot and bring to a boil.
- In each quart-sized canning jar place 1 head of dill, 2 cloves of garlic, 1 tsp. of pickling spice, 1 tbs. of pickling salt.
- Pack the cucumbers into the canning jars, then cover with hot brine leaving 1/2 inch of headroom.
- Remove any air bubbles from the jars, wipe the rims clean and place the jar lids on finger tight.
- Process in a water bath canner for 15 minutes or according to your altitude.
- After canning remove the jars and place on a towel in a draft-free place to sit for 24 hours. Any jars that have not seeled in 24 hours need to be reprocessed or placed into the refrigerator.
EASY PEASY DILL PICKLES
I love dill pickles; they're cool, crunchy and wonderfully sour... And they are a cinch to make... no special tools required. As a matter of fact, you can whip up a batch of dill pickle pints in thirty minutes or less. And they make excellent gifts to give out during the holidays. So you ready... Let's get into the...
Provided by Andy Anderson !
Categories Vegetables
Time 25m
Number Of Ingredients 11
Steps:
- 1. PICKLE BRINE
- 2. Gather your ingredients.
- 3. Thoroughly, clean out the containers that you are going to use for your pickles.
- 4. Chef's Note: These are not "canned" pickles. These are keep 'em in the refrigerator and eat within a week or two pickles.
- 5. Place all the brine ingredients in a saucepan, and bring to a slow simmer, allow to simmer for about 10 minutes.
- 6. Chef's Note: If you want Bread-and-Butter type pickles add 1-1/2 cups sugar, or honey. Skip this for dill pickles.
- 7. While the brine is simmering, wash and dry the cucumbers, and cut off the blossom end.
- 8. Chef's Tip: The blossom end of a cucumber contains enzymes that, over time, cause your pickles to go limp. And if there's anything that I hate... It's a limp pickle.
- 9. Slice the pickles into spears or ovals... Up to you.
- 10. Remove the brine solution from the heat and allow it to cool to about 110-115f/43-46c.
- 11. Chef's Note: You can fully cool the brine down, and then add it to the cucumbers, but then you'll need to put them in the fridge for a couple of days before digging in. If you use really hot brine, you'll wind up making limp pickles... And you KNOW how I feel about limp pickles. 110f/43c is a balance between waiting a few days or a few hours...
- 12. Divide the dill weed, and garlic between two 1-pint containers. Or whatever container you choose to use.
- 13. Chef's Tip: Dill isn't all you can make! Swap out the dill seed for tumeric, black peppercorns, mustard seeds, or any other spices that sound good to you.
- 14. Put as many sliced cucumbers into the jars as can fit without smashing.
- 15. Pour in the brine, making sure that you cover all the cucumbers, and then allow the containers to cool to room temperature before refrigerating.
- 16. Chef's Tip: A handful of fresh grape, raspberry, oak, blackberry or cherry leaves (these types of leaves supply tannins, which help keep the pickles crispy and crunchy)
- 17. Chef's Note: They should last in the refrigerator for about two weeks... assuming they don't get gobbled up first.
- 18. Keep the faith, and keep cooking.
EASY DILL PICKLES
When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.
Provided by kimbearly
Categories Vegetable
Time 12h30m
Yield 12 Pints, 12 serving(s)
Number Of Ingredients 6
Steps:
- Wash the cucumbers and remove any stems.
- Cover with cold water and refrigerate overnight or for several hours.
- Pack the cucumbers into pint jars as tightly as possible.
- Poke in 2 springs of dill.
- Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
- Boil for 2 minutes.
- Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
- Pour the hot brine into the jars and seal.
Nutrition Facts : Calories 197.8, Fat 1.3, SaturatedFat 0.5, Sodium 9464.1, Carbohydrate 44.5, Fiber 6, Sugar 20.4, Protein 7.8
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