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
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
SPICY REFRIGERATOR DILL PICKLES
This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!
Provided by FAIRYFAHRENHOLZ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P10DT2h15m
Yield 12
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
- Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 728.1 mg, Sugar 11.7 g
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Ratings 18Calories 46 per servingCategory Condiment, Snack
- In a 2-quart sauce pan, combine VINEGAR, WATER, SALT, and SUGAR. Heat over medium heat until dissolved, stirring as needed. Set aside to cool completely.
- In a 1 quart jar, layer in the CUCUMBERS, DILL, ONION, GARLIC, PEPPERCORNS, and MUSTARD SEED.
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Cuisine AmericanCategory SnacksServings 24Estimated Reading Time 3 mins
- Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
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