So I Cheated Refrigerator Dills Recipes

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REFRIGERATOR DILL PICKLES



Refrigerator Dill Pickles image

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

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

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

"SO I CHEATED" REFRIGERATOR DILLS



Ya so it is kinda cheating- BUT these come out so good everytime. Fast, simple and easy. Just don't tell 'em you cheated! They keep for 6 months in the fridge but always disappear faster than that! A family recipe here in TX.

Provided by Mamas Kitchen Hope

Categories     Vegetable

Time 20m

Yield 1 gallon

Number Of Ingredients 8

1 gallon dill pickle, whole
1 large onion, chopped
1 teaspoon cayenne
8 garlic cloves
1 cup vinegar
1/3 cup canning salt
4 1/2 cups water
1 bunch dill

Steps:

  • Remove pickles from jar and discard juice.
  • Put some dill in bottom of empty pickly jar.
  • Slice pickles into circles and add to jar along with onion and garlic cloves.
  • Top jar with remaining dill.
  • Boil vinegar salt and water and pour over pickles in jar.
  • Replace jar top and let cool.
  • Store in refrigerator.

Nutrition Facts : Calories 432.4, Fat 4, SaturatedFat 1, Sodium 58675.7, Carbohydrate 85.2, Fiber 29.9, Sugar 38.2, Protein 17.8

REFRIGERATOR DILLS



Refrigerator Dills image

I got this recipe from a friend, who got it from a friend, who got it from a friend,... you get the picture. I like these pickles because they are so easy and very good. You can leave out the peppers if you don't like the "bite". They keep a long time, I've had mine in the extra fridge since last year and I'm just finishing them up. They do have to be stored in the fridge, though. Hope you like them!!

Provided by Bonnie Shortie Ris

Categories     Lunch/Snacks

Time 25m

Yield 1 gallion, 18-24 serving(s)

Number Of Ingredients 8

1 gallon cucumber, cut into chunks
2 red onions, sliced
4 jalapeno peppers, seeded & sliced
6 cloves garlic, minced
2 1/2 tablespoons dill weed or 1 -2 head fresh dill
1 cup cider vinegar
1/3 cup pickling salt
4 cups water

Steps:

  • Pack the vegetables into a gallon jar in layers with the dill and garlic scattered throughout.
  • Bring the brine ingredients to a boil and then pour over the vegetables in the jar.
  • Let stand at room temperature till cool, then refrigerate for 48 hours.
  • Then eat.

Nutrition Facts : Calories 24, Fat 0.1, Sodium 2097.9, Carbohydrate 5.2, Fiber 0.7, Sugar 2.2, Protein 0.8

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