Refrigerator Kosher Dill Pickles Recipes

REFRIGERATOR DILL PICKLES

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.

KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES

Steps:

• Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
• Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
• Remove from heat; cool to room temperature.
• Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
• Store, covered in the the refrigerator.
• The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
• **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.

REFRIGERATOR KOSHER DILL PICKLES

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.

QUICK REFRIGERATOR DILL PICKLES

Steps:

• Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers into two clean 1-quart glass jars. Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside.
• In a medium saucepan, combine the water, salt and sugar. Set over moderate heat and bring to a simmer. Cook until the sugar and salt have dissolved. Remove from heat and cool down to room temperature.
• Once cooled, pour the mixture between both jars up to the very top. Seal tightly and place in the fridge for at least 1 week or up to 1 month.

KOSHER DILL PICKLES

Steps:

• Wash cucumbers.
• Mix vinegar and water in a pan and bring to a boil.
• To the bottom of each jar, add 2 heads dill, one garlic clove, one tablespoon salt, and the pepper (if desired).
• Pack cucumbers into jars, leaving 1/2 inch headspace.
• Pour boiling liquid over cucumbers, leaving 1/2 inch headspace.
• Wipe rims, place lids.
• Adjust bands fingertip tight, and process in boiling water bath for 20 minutes.
• Add one minute to processing time for every 1000 feet above sea level. Remove to a protected surface to cool completely.
• Makes 5 quarts.