Easy 24 Hour Refrigerator Dill Pickles Recipes

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REFRIGERATOR DILL PICKLES



Refrigerator Dill Pickles image

Easy and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself! -Jake Haen, Ocala, Florida

Provided by Taste of Home

Time 40m

Yield about 100 pickle spears.

Number Of Ingredients 8

6 to 8 pounds pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart white vinegar
3/4 cup sugar
1/2 cup canning salt

Steps:

  • Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

Nutrition Facts : Calories 6 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

24-HOUR REFRIGERATOR PICKLES



24-Hour Refrigerator Pickles image

Pickles are a refreshing addition to any meal--and they are surprisingly easy to make! All you need is your refrigerator and 24 hours.

Provided by Leda Meredith

Categories     Condiment

Time P1DT15m

Number Of Ingredients 8

1 1/4 cups water
1/3 cup apple cider vinegar (or white wine vinegar)
1 1/2 tablespoons salt (Kosher, or non-iodized salt)
1 tablespoon honey
2 small cloves garlic (peeled)
2 lbs. cucumbers (cut into spears or 1/4-inch thick rounds)
2 sprigs of dill (or 1 dill flowerhead or 2 teaspoons dried dill leaves)
1/2 teaspoon chili pepper (red flakes)

Steps:

  • Gather the ingredients.
  • Make a brine by combining the water, vinegar, salt and honey and bringing them to a boil.
  • Pack two clean glass pint jars with the cucumbers (it is not necessary to sterilize the jars for this recipe). Add one clove of garlic, one sprig of dill, and a pinch of red pepper flakes to each jar as you pack in the cucumbers. Pack the cucumbers (or other vegetables) in tightly - you don't want them to float when you add the brine.
  • Pour the hot brine over the other ingredients. The vegetables should be completely immersed in the brine. Since these refrigerator pickles will not be canned, it is not necessary to leave head space between the surface of the food and the rims of the jars.
  • Fasten lids and store in the refrigerator for at least 24 hours before eating.

Nutrition Facts : Calories 8 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 318 mg, Sugar 1 g, Fat 0 g, ServingSize 2 to 3 pints (30 servings), UnsaturatedFat 0 g

EASY 24 HOUR REFRIGERATOR DILL PICKLES



Easy 24 Hour Refrigerator Dill Pickles image

This dill pickle recipe can't be beat! These 24 hour refrigerator dill pickles are quick, easy, and delicious! It only takes about 15 minutes to prep these homemade pickles and all you'll need are cucumbers, garlic cloves, fresh dill, and water, vinegar, sugar and salt for the brine.

Provided by Kara

Categories     Side Dish

Time P1DT15m

Yield 40 servings

Number Of Ingredients 7

1 cup white vinegar
5 cups water
1/2 cup sugar
1/3 cup Kosher salt
Cucumbers, if using full-size, cut in 1/2 lengthwise and then cut in spears
1 bulb garlic, peeled & sliced thin
5 or 6 heads fresh dill

Steps:

  • To make the brine combine all brine ingredients in a pot and bring to a rolling boil. Set aside and cool completely. Stand up your cucumber spears in 12 oz jars. Divide your garlic and dill equally among the jars and fill each jar with the cooled brine. Store in the refrigerator until read to serve. After 24 hours they are ready but will only get yummier the longer they sit.

REFRIGERATOR DILL PICKLES



Refrigerator Dill Pickles image

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

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

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

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