Yummy Refrigerator Dill Pickles Recipes
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.
REFRIGERATED DILL PICKLES
Homemade dill pickles are the perfect combination of salty, sweet and tangy! Crunchy dill pickles made in about 20-minutes!
Provided by Jessica Robinson
Categories Home Canning
Time 15m
Number Of Ingredients 10
Steps:
- Sterilize your jars by either running them through the dishwasher or simmering in boiling water for 10 minutes.
- In a large pot heat the water, vinegar, sugar and salt over medium heat and bring to a boil.
- Add the pickling spice to a piece of cheesecloth or cheesecloth bag and let simmer for in the brine for about 10 minutes. Stir occasionally with a spoon.
- Wash the cucumbers in cold water and cut the ends off. Cut the cucumbers into spears, halves or 1/2-inch rounds.
- In each jar, add 1 teaspoon mustard seed, 1/4 teaspoon celery seeds, several peeled garlic cloves and several fresh dill pieces. (or use dill seeds)
- Divide the cucumbers between the jars. They should fit rather tightly.
- Ladle the hot pickling brine over the cucumbers, covering them completely. Leave about 1/2-inch head space.
- Wipe any brine from the edges of the jars with a clean damp paper towel. Put lids with rings on the jars.
- Let the jars cool to room temperature before placing them in the refrigerator.
- For the best flavor, let marinade in the fridge for about 3 or 4 days before enjoying. They will last in the fridge for about 2 months.
Nutrition Facts : Calories 48 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1316 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
REFRIGERATOR DILL PICKLES
Make and share this Refrigerator Dill Pickles recipe from Food.com.
Provided by Nana in the woods
Categories Vegetable
Time P2m29D
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the pint jar, lid and screwband. Wash them in hot soapy water, rinse well and drain. Combine the sliced cucumbers and
- 1-1/2 tsps. of the pickling salt. Toss well. Cover with cold water and let stand for 2 to 3 hours. Drain.
- In a clean, hot, 1 pint jar, put the dill, garlic, and remaining 1 teaspoons of pickling salt. Add the cucumber slices leaving 1/2 inch head space. Push slices down and firmly pack. Combine water and vinegar and bring to a boil. Pour hot vinegar solution over cucumbers.
- Use a plastic knife or spatula to release air bubbles. Insert knife down the side of the jar and gently push cucumber slices toward the center so that the vinegar solution gets between the slices. Pour on more hot vinegar solution if necessary. Leave 1/2 inch headspace. Wipe the rim. Put the lid and screwband in place. Refrigerate for six weeks before eating.
Nutrition Facts : Calories 15.4, Fat 0.1, Sodium 1456, Carbohydrate 2.4, Fiber 0.3, Sugar 0.9, Protein 0.4
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