Small Batch Refrigerator Dill Pickles Recipes
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
SMALL-BATCH REFRIGERATOR DILL PICKLES
Just want a small amount of pickles with no cooking or processing? This recipe will fix you up with 3 to 4 half pint jars in about 10-15 minutes. The hard part is waiting the week until they are done! The recipe below calls for carrots, but you can use any fresh vegetable--my favorite is (canned) baby corn, but cucumber, green or jalapeño peppers, green beans or even legumes like chickpeas also work. I like making four different kinds with each batch I make. I use half pint canning jars with the plastic screw-on lids that you can buy separately, but you could use any leftover glass jar you have around, as long as it is sterilized before you use it.
Provided by Yobittles
Categories Vegetable
Time 15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- To make the brine, put water, vinegar, and salt in a small saucepan and heat to boiling. Remove from heat. (You can skip this step, but then your pickles will take longer to mature.).
- Pack each sterilized jar with prepared carrots, 1 sprig of dill, 1 clove of garlic, 1 bay leaf, and some of the mustard seeds, peppercorns, and chili flakes. I like to use miniature baby carrots (Green Giant kind) and just leave them whole. You can sterilize your jars by running them through the dishwasher and then not touching the insides or lip again.
- Pour the hot brine into the jars, filling the jar up to the inner lip (about 1/2" from the top). Screw on a lid and let them sit out on the counter for an hour or two to cool, then put in the fridge.
- Your pickles will be ready in about a week, depending on how thick the veggies are. Baby corn is usually ready in just a few days, but baby carrots take at least a week for the flavor to get to the center.
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- Heat the vinegar, kosher dalt, and sugar in a small saucepan. Bring to a boil over high heat and stir to dissolve the salt and sugar. Remove from the heat, add the water and stir. Cover the brine and place in the refrigerator until cool.
- While the brine is chilling, prepare the cucumbers by slicing into rounds, spears, or halves. Smash the garlic cloves in half but do not mince or chop.
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