Refrigeratorkosherdillpickles Recipes
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
KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES
I make these every year when my pickling cucumbers are ready in my garden, they are really great pickles and so easy to make, add in more garlic and adjust the dill if desired --- these pickles develop in flavor with refrigeration time so allow them to chill at least 7 days or even longer before using, the longer the better, the pickles will keep for months in the refrigerator, use only kosher salt for this not table salt, and make certain to wash the outsides of the cucumbers thoroughly, see note on bottom --- for soaking the pickles in firstly to remove bacteria see my recipe#300387
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time P7DT15m
Yield 2 pds pickles
Number Of Ingredients 7
Steps:
- Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
- Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
- Remove from heat; cool to room temperature.
- Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
- Store, covered in the the refrigerator.
- The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
- **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.
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
REFRIGERATOR KOSHER DILL PICKLES
I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.
Provided by PAUL P.
Categories < 15 Mins
Time 5m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 10
Steps:
- Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top.
- Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.
- Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.
Nutrition Facts : Calories 15.8, Fat 0.3, Sodium 438.9, Carbohydrate 2.9, Fiber 0.5, Sugar 1, Protein 0.6
YUMMY REFRIGERATOR DILL PICKLES
Make and share this Yummy Refrigerator Dill Pickles recipe from Food.com.
Provided by yogabead
Categories Potluck
Time 25m
Yield 2-3 jars
Number Of Ingredients 8
Steps:
- Use large canning jar.
- Place 2-3 cloves garlic, grape leaves (optional), and a couple sprigs of dill on the bottom of each jar.
- Boil together 2 quarts water, vinegar, salt, and sugar.
- Stir, turn off and let cool.
- Pack jars with cucumbers and pour cooled solution to completely cover cucumbers.
- Refrigerate and ready in 3-4 days.
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