Garlic Jalapeno Dill Refrigerator Pickles Recipes

REFRIGERATOR PICKLES

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.

REFRIGERATOR JALAPENO DILL PICKLES

Steps:

• Cut each cucumber lengthwise into 4 spears. In a very large bowl, combine cucumbers, onion, dill, jalapenos and garlic. In a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil; cook and stir just until salt and sugar are dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

REFRIGERATOR DILL PICKLES (NO-CANNING)

Steps:

• Each quart holds 32 ounces. Clean and sterilize your glass jars in the dishwasher.
• OR, in a pot of boiling water, sterilize for 10 minutes. Then sterlize the lids and rings in a pan of simmering water on the stove.
• Wash cucumbers and jalapenos in water with a splash of vinegar.
• Slice jalapeno into 1/4" slices and set aside.
• Lay cucumbers on a clean cutting board, slice cucumbers into spears, halves, or 1/2" round chips. You can even cut the chips using a crinkle cutter so they look like commercial pickles.
• Place cut cucumbers in a colander, sprinkle 1 tablespoon sea salt all over the cut cucumbers and toss gently. This helps draw out the water in the cucumbers to keep them crunchy.
• Don't rinse off the salt and let cucumbers rest while making pickling liquid. If you have time, let the cut cucumbers rest with salt on them for up to 3 hours so they are crisp and the flavor is better. (Even better if you leave them overnight salted in the fridge, but that is totally optional for 10-12 hours.)
• In a large pot, bring vinegar and 6 cups of water to a boil.
• Add 2 tablespoons salt, mustard seeds, coriander seeds, and whole peppercorns.
• Bring pickling liquid to a boil, stirring occasionally, then reduce to a simmer for 5 minutes.
• Remove from heat and cool till lukewarm.
• In each jar, place 2 peeled garlic cloves, 2 fresh dill pieces (or dry dill seeds), and 5-8 jalapeno slices.
• Divide the cucumbers between the jars, they should fit in tight.
• Pour the lukewarm brine into jars and cover the cucumbers completely, fill within 1/2" of jar rim. Use a clean funnel and ladle it into the jars.
• Let jars rest on the counter uncovered for an hour.
• Put lids and rings on jars and keep the pickles in the refrigerator.
• Wait 24 hours before eating the pickles for best flavor.
• Store in the fridge for up to 1 month.

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.

REFRIGERATOR GARLIC DILL PICKLES

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.