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
HOW TO MAKE EASY REFRIGERATOR PICKLES
Steps:
- Wash and dry the jars and cucumbers: Wash 2 wide-mouth pint jars and their lids in hot, soapy water. Set them aside to dry. Rinse the cucumbers well under cold water, pat them dry, and then set them on a towel to dry completely.
- Slice the cucumbers and onion, then pack them in the jars: With a sharp knife or a mandoline slicer, slice the cucumbers and onion into slices 1/8- to 1/4-inch thick. Firmly pack the cucumbers and onions into the jars, fitting in as many as you can without smashing the vegetables. Leave 1/2 inch or so of headspace at the top of the jars.
- Make the brine: In a small non-reactive saucepan over medium-high heat, bring the vinegar, water, sugar, salt, and pickling spice up to a simmer. Stir occasionally and continue simmering until the sugar and salt are dissolved.
- Pour the brine over the vegetables: If you have a canning funnel, use it here to make it easier to fill the jars. Carefully pour or ladle the hot brine into each jar, filling the jars until the cucumbers and onions are covered. It's okay if a few small pieces poke out the top.
- Cool and refrigerate for 24 hours: Screw on the lids, then let the jars cool to room temperature (about 1 hour). The cucumbers will start off bright green, but will become darker and more "pickle-colored" as they cool. Place them in the refrigerator. Wait at least 24 hours before eating the pickles in order to let the flavors develop. Enjoy them within 1 month.
Nutrition Facts : Calories 8 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 42 mg, Sugar 1 g, Fat 0 g, ServingSize 2 pint jars of pickles, UnsaturatedFat 0 g
QUICK SPICY GARDEN MIX PICKLES (REFRIGERATOR METHOD)
I just love this. It is so much better than what they sell at the market. Nice and crisp, too. Be sure to mix this in a bowl that can take some heat, such as stainless steel. Yummy! TNT
Provided by PalatablePastime
Categories Vegetable
Time P7DT25m
Yield 2 quarts
Number Of Ingredients 13
Steps:
- Place cucumbers, cauliflower, and jalapenos (if using pickled ones) in a mixing bowl.
- If using fresh jalapenos, place them in a large saucepan with the onions, carrots, celery, pickle juice, sugar, jalapeno brine, chile peppers, garlic, celery seeds, and mustard seed and bring to a boil.
- Mix hot brine mixture with cucumbers in the mixing bowl, stirring to blend.
- Pack mixture into a large container or jars and refrigerate for 1-2 weeks, stirring daily, until cucumbers are pickled but still crisp.
- Pickles not suitable for canning or freezing. Store unused pickles in the refrigerator.
Nutrition Facts : Calories 511.4, Fat 2.2, SaturatedFat 0.5, Sodium 128.5, Carbohydrate 124.4, Fiber 11.1, Sugar 96.9, Protein 9.3
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