Homemade 24 Hour Dill Pickles No Canning Needed Recipes
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
HOMEMADE 24 HOUR DILL PICKLES (NO CANNING NEEDED)
Make your own dill pickles with this simple method that let's you soak sliced cucumbers with the addition of your own natural ingredients. This mixture can sit on the countertop or in the refrigerator for 24 hours while the flavors infuse, and then they're ready to enjoy!
Provided by Beverly
Number Of Ingredients 8
Steps:
- Begin by slicing your cucumber. I like to slice an average sized cucumber into 16 spears. Also finely chop the garlic cloves.
- Place about half the fresh dill and some of the chopped garlic into the bottom of the quart canning jar.
- Add the cucumber slices to the jar. You can add more of the dill during this step too.
- Then add the remaining dill and garlic, and also add in the salt, peppercorns, and white vinegar.
- Pour the filtered water over everything, adding just enough water to cover the contents of the jar.
- Screw a lid onto the jar and then let the jar set for 12 hours. I just do this on my countertop, but you could also do this in the refrigerator.
- After 12 hours, give the jar a little shake to mix things up a bit again, and then turn the jar over (make sure the lid is on tight!) and let it set for another 12 hours in this upside position.
- At this point your cucumber slices should be infused and are ready to be enjoyed as pickles. Keep the jar in the refrigerator as you use up your pickles.
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