Refrigeratordillpickles Recipes
REFRIGERATOR DILL PICKLES
Homemade quick pickles have never been easier! These refrigerator dill pickles are the perfect way to take advantage of crisp, fresh cucumbers -- without the hassle of canning.
Provided by Blair Lonergan
Categories condiment
Time P1DT15m
Number Of Ingredients 8
Steps:
- In a saucepan, bring water, vinegar, salt, sugar and garlic clove to a boil over medium-high heat. Whisk to make sure that the sugar and salt are completely dissolved. Remove from heat and let cool to room temperature. Discard the garlic clove.
- Divide cucumbers, onions, and dill sprigs between 3 (1-quart) jars. Add cooled vinegar mixture to cover; seal jars. Refrigerate for at least 24 hours before enjoying. The pickles will last in the fridge for up to 2 months.
Nutrition Facts : ServingSize 1 quart, Calories 129 kcal, Carbohydrate 25 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 7013 mg, Fiber 5 g, Sugar 16 g
REFRIGERATOR DILL PICKLES
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
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
QUICK REFRIGERATOR DILL PICKLES
These refrigerator cucumber pickles have a classic deli dill flavor and crunch. They are ready to eat in just a few days and don't require canning.
Provided by Leda Meredith
Categories Side Dish Snack Ingredient
Time P4DT20m
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Cut a thin sliver off of the flower end of each cucumber.
- Leave the cucumbers whole if they are small, or cut lengthwise into spears if big.
- Bring the water, vinegar, salt, and sugar or honey to a boil. Stir once or twice to dissolve the salt and sugar. Let cool to room temperature or place the brine into the refrigerator to speed up the process.
- Place the garlic cloves and one of the grape leaves, if using, into the bottom of a clean glass quart jar (or split garlic and leaves into two pint-sized jars).
- Pack the cucumbers vertically into the jar(s), adding the remaining spices and herbs as you do so. Be sure to pack the cucumbers in tightly so that they will not float up out of the brine.
- Pour the cooled brine over cucumbers, being sure to completely cover with liquid.
- Secure the lid and place jar(s) in the refrigerator. The pickles will be ready to eat in 4 days.
Nutrition Facts : Calories 44 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 2387 mg, Sugar 7 g, Fat 0 g, ServingSize 1 quart (4 servings), UnsaturatedFat 0 g
REFRIGERATOR DILL PICKLES
Using only a handful of pantry ingredients, a Mason jar, and a few hours in the refrigerator, you can make classic dill pickles that are just as tangy and flavorful as those prepared according to more traditional (and labor-intensive) canning techniques. Plus this recipe can be scaled with ease, meaning you can make just one jar or ten in a matter of minutes. So if you're a pickle lover but short on time, this method is for you.
Provided by Food Network Kitchen
Time 1h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
- Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
- Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.
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
DILL & GARLIC REFRIGERATOR PICKLES BY THE BUCKET-FULL
This is a recipe that I've already requested twice, so I'm posting it to avoid losing it. My husband's best friend's mother makes them every summer and everyone just loves them. She makes them in ice cream pails. I prefer to make them in large jars (like the gallon jars that commercial pickles come in for restaurant use). The pickled onions taste great too! My husband and step-daughter used to fight over them! My dad's wife loves to use the pickles and the onions together on buttered bread for a pickle sandwich! I saw some similar recipes that claimed to be ready earlier, but noticed most didn't have any sugar. These aren't sweet like bread and butter pickles. We have snitched some from the jar earlier than a week, and they were good, but the best flavor is after a week or two. If your cucumbers aren't producing fast enough to make the whole batch, you can refrigerate the extra brine until you have more cucumbers, and then just reheat before using. I've tried these with sliced pickles, but I felt they ended up too sour to be used as hamburger dills, at least for my taste. I think they're best as spears or, if you're using small cucumbers, left whole.
Provided by SrtaMaestra
Categories Lunch/Snacks
Time 20m
Yield 2 ice cream buckets
Number Of Ingredients 9
Steps:
- Combine water, vinegar, canning salt, and sugar in saucepan and bring to boil. Keep hot.
- In the meantime, scrub cucumbers, cutting into spears if using larger cucumbers. Mince or crush garlic. (The smaller the pieces, the stronger the flavor). Slice onion.
- Pack cucumbers into buckets or jars, layering with garlic, onion, and dill. Sprinkle alum over the top.
- Poor hot brine over the cucumbers.
- Refrigerate at least one week before sampling. If kept in airtight container, pickles will keep for months in the refrigerator.
Nutrition Facts : Calories 404, Fat 0.9, SaturatedFat 0.3, Sodium 56656, Carbohydrate 80.4, Fiber 4.2, Sugar 64, Protein 5.4
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
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