Refrigerator Dill Pickles No Canning Recipes

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.

EASY GARLIC DILL PICKLES {NO CANNING NEEDED}

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.*

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.