REFRIGERATOR GARLIC DILL SPEARS
These dill spears are excellent on sandwiches, eaten plain, or chopped up for a hot dog topping.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2D
Yield 20
Number Of Ingredients 7
Steps:
- Divide garlic, dill, and peppercorns between 2 clean quart jars. Wash cucumbers and trim away blossom ends. Cut each into 6 to 8 spears. Pack spears vertically and snugly into jars.
- Stir together vinegar, water, and salt in a small nonreactive pot, and bring to a boil over high heat. Stir and reduce heat, if necessary, until salt dissolves. Remove from heat. Pour or ladle hot brine into jars, covering cucumbers and leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more brine if necessary to leave 1/2 inch headspace. Wipe rims clean with a damp paper towel.
- Let cool completely to room temperature, about 1 hour. Apply clean lids. Refrigerate at least 48 hours before eating for best flavor. (Flavor improves with time.) Store in refrigerator up to 1 month.
Nutrition Facts : Calories 18.9 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 788.7 mg, Sugar 1.3 g
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
REFRIGERATOR GARLIC DILL PICKLES
Also called "Deli Dills Refrigerator Pickles." These are the BEST dill pickles ever! You don't need to can/process these pickles, as they keep in your frig for up 9 - 12 months. This is my most-requested recipe. Everybody LOVES them.
Provided by Shel Seifert
Categories Vegetable
Time 20m
Yield 4 Quarts
Number Of Ingredients 7
Steps:
- Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
- In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
- Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months.
- NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.
Nutrition Facts : Calories 93.1, Fat 0.5, SaturatedFat 0.2, Sodium 14171.7, Carbohydrate 17.3, Fiber 2.4, Sugar 7.8, Protein 3
OLD-FASHIONED GARLIC DILL PICKLES
When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 55m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
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
REFRIGERATOR GARLIC PICKLES
This refrigerator garlic pickle recipe is easy to make and lasts for about a month in the fridge (but you'll likely eat them before then!).
Provided by a Couple Cooks
Categories Snack
Time P1DT10m
Number Of Ingredients 9
Steps:
- Wash the mason jar and lid in hot soapy water, rinse, and let air dry.
- Quarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half.
- In an extra mason jar or covered container, combine 1 tablespoon coriander seeds, 1 tablespoon sugar, 1 1/2 tablespoons kosher salt and 2/3 cup white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
- In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and 8 sprigs of fresh dill.
- Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
- Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated (but they won't stick around that long in our house).
HOMEMADE SPICY GARLIC DILL PICKLES RECIPE
A healthy dose of fresh, peeled garlic cloves, homemade pickling spice, and chili peppers give these homemade pickles a seriously delicious spicy kick.
Provided by Heidi
Categories Snack
Time 40m
Number Of Ingredients 16
Steps:
- Add all of the ingredients to a small bowl and stir to mix.
- Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
- In a large stock pot to avoid contaminationbring the vinegars, water and salt to a simmer.
- To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren't damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they're poking up too high.
- Pour the brine into the jars leaving 1/2 inch headspace, just covering the cucumbers.
- Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
- Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
- Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.
Nutrition Facts : Calories 114 kcal, Carbohydrate 14 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 7006 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
REFRIGERATOR PICKLES
Crisp and zesty, these refrigerator pickles are packed with a punch of amazing flavor - you have to try them!
Provided by The Chunky Chef
Categories Condiment
Time 15m
Number Of Ingredients 11
Steps:
- Slice cucumbers into slices about 1/4" thick, or into spears. Gather glass jars and lids. Set aside.
- In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved. Set aside to cool to room temperature.
- While brine is cooling, add cucumbers to jars. Make sure to leave enough room for the brine and other ingredients.
- Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.
- Pour in enough brine to cover the cucumbers, making sure to leave a 1/2" or so at the top. Seal jars to be airtight.
- Refrigerate for at least 5 days. Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their "shelf" life.
Nutrition Facts : Calories 161 kcal, Carbohydrate 26 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 3527 mg, Fiber 8 g, Sugar 14 g, ServingSize 1 serving
REFRIGERATOR PICKLES
Refrigerator Pickles are a simple pickle recipe made with vinegar, dill, and garlic. This no boil pickle recipe will become a family favorite in no time!
Provided by April Woods
Categories Snack
Time 10m
Number Of Ingredients 7
Steps:
- Add cucumber, onion, and garlic to a large bowl. Sprinkle with dill seed and salt, then mix well (alternately you could layer directly into your mason jar).
- Pack mixture into mason jars. Pour vinegar into jar until it is about 1/4 - 1/3rd full. Fill remainder of the jar with water, screw on cap (tightly!) and give it a good shake. Taste your brine (no, SERIOUSLY) - this is your opportunity to make adjustments!
- Refrigerate overnight, then enjoy! (These will keep for about 2 weeks in the refrigerator, but I seriously doubt they will last that long.)
Nutrition Facts : Calories 8 kcal, ServingSize 1 serving
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GARLIC DILL PICKLES RECIPE: HOME CANNED OR QUICK PICKLED
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5/5 (1)Total Time 24 hrs 30 minsCategory SnackCalories 90 per serving
- Wash jars in warm, soapy water and rinse them well, or run them through the dishwasher. If you will be canning these, get your water bath canner simmering and add the freshly-washed jars to keep them warm. Meanwhile, in a small saucepan, bring a few inches of water to a low simmer and add the canning lids.
- Divide the garlic cloves, dill seeds, and peppercorns equally between the hot jars. Pack the cucumbers into the jars tightly, leaving one-half of inch space between the cucumbers and the top of the jar. Pour the hot vinegar brine over the cucumbers, leaving 1/4 inch of headspace at the top.
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- Wash cucumbers and cut into spears or slices. Pack into a wide-mouth pint-sized canning jar, or any clean glass jar. Since these are refrigerator pickles a canning jar is not necessary. Tuck several sprigs of dill in between the cucumbers.
- In a non-reactive saucepan (see note), combine the vinegar, water, garlic cloves, salt, sugar, mustard seeds, and peppercorns. Bring to a boil and stir until the salt and sugar are dissolved. Remove from heat and cool to room temperature.
- Pour liquid over cucumbers in the jar. Make sure to include all the mustard seeds, peppercorns, and garlic. (If making multiple jars, include two cloves of garlic per jar and divide the mustard seeds and peppercorns approximately evenly between jars.) If you are using a slightly larger jar and the liquid doesn't fully cover the pickles, fill the rest of the jar up with water.
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- In a large saucepan, bring the water, vinegar, onion, garlic, mustard seed, canning salt and dill seed (if using) to a rapid boil. Cook until the salt has completely dissolved. Set the mixture aside and allow to cool to room temperature.
- Prepare six wide-mouth quart canning jars and lids. Wash the jars, lids, and rings thoroughly in hot, soapy water. Rinse well. Keep the lids warm in barely simmering water until ready to fill the jars.
- To sterilize the jars, place the jars in a large pot and fill with water just to cover the jars. Bring to a boil. Boil 10 minutes. Remove the jars from the water using a canning jar lifter and place upside down on a kitchen towel to cool.
- Prepare the cucumbers by washing in cool water being careful to remove any dirt that may cling to the skin. Remove a 1/16” slice from the blossom end of each cucumber. Slice the cucumbers lengthwise into halves or quarters.
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- In the bottom of each mason jar, place a few sprigs of dill. Place half of the sliced garlic, mustard seeds, coriander seeds and peppercorns in the bottoms of each mason jar. Top with sliced cucumbers. And then top with the remaining dill and spices.
- Combine water, vinegar, salt and sugar in a large sauce pan. Bring to a boil, stirring often until salt and sugar have dissolved.
- Carefully fill each jar with the boiling water/vinegar/salt mixture, making sure to get the cucumbers completely covered.
- Screw on the lids and let cool on counter. Once cooled, transfer to refrigerator and let chill for 12 hours (you can eat them sooner, they will just be crisper and have not taken on all the flavor yet).
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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.
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- Wash the cucumbers, slice a piece off of each end (stem and bottom) of the cucumber, and discard, then slice your cucumbers into spears, chips, or lengthwise into sandwich slices. Pack the pickle slices into the hot jars (be careful when removing hot jars. I recommend canning tongs to hold the jars securely). I find it helpful to turn the jar sideways and slip the sandwich slices in... it helps them to stand up better in the jar.
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