Best 4 Kittencals Easy Refrigerator Kosher Garlic Dill Pickles Recipes
**Discover the Zesty Delight of Kosher Garlic Dill Pickles: A Culinary Journey into Refreshing Flavors**
Embark on a culinary adventure with our comprehensive guide to Kosher Garlic Dill Pickles, a beloved delicacy that tantalizes taste buds with its harmonious blend of tangy, garlicky, and herbaceous flavors. This collection of meticulously curated recipes offers a diverse range of options, catering to every palate and skill level. Whether you're a seasoned pickle-making enthusiast or a curious home cook seeking a new culinary challenge, our guide has everything you need to create this refreshing summertime staple in the comfort of your own kitchen.
From the classic full-sour pickles, bursting with a vibrant sourness that cuts through the richness of your favorite sandwiches, to the milder refrigerator pickles, ready to enjoy in just a few days, our recipes provide a spectrum of flavors to suit your preferences. We'll also delve into the art of making spears and slices, ensuring you have the perfect pickle accompaniment for every occasion.
Along the way, you'll discover the secrets behind perfectly balanced brine solutions, the importance of choosing the right cucumbers, and the techniques for achieving the ideal crispness and flavor. Our guide also includes tips for experimenting with different herbs and spices, allowing you to personalize your pickles and create unique flavor combinations that reflect your culinary creativity.
Join us on this delectable journey into the world of Kosher Garlic Dill Pickles. With our comprehensive recipes and expert guidance, you'll soon be delighting your family and friends with this tangy, savory treat, perfect for snacking, adding a zesty crunch to your favorite dishes, or enjoying as a refreshing side to your summer gatherings.
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
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
QUICK REFRIGERATOR DILL PICKLES
In just one week you can have some of the best homemade pickles you'll ever taste. These are incredibly easy to make and will last for a month in the refrigerator. The best part is that no special equipment is needed!
Provided by Jonathan Melendez
Categories Vegetable
Time P7DT10m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers into two clean 1-quart glass jars. Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside.
- In a medium saucepan, combine the water, salt and sugar. Set over moderate heat and bring to a simmer. Cook until the sugar and salt have dissolved. Remove from heat and cool down to room temperature.
- Once cooled, pour the mixture between both jars up to the very top. Seal tightly and place in the fridge for at least 1 week or up to 1 month.
Nutrition Facts : Calories 317.9, Fat 2.6, SaturatedFat 0.6, Sodium 7021.7, Carbohydrate 75.8, Fiber 9.5, Sugar 38, Protein 11.7
KOSHER STYLE GARLIC DILL PICKLES
These are quick to make. use either small whole cucumbers or cut large ones into quarters. for an additional interesting flavor, tuck a small dried hot red pepper into each jar. Complete Book of Small Batch Preserving.
Provided by Olha7397
Categories < 30 Mins
Time 30m
Yield 4 pints
Number Of Ingredients 6
Steps:
- CUT A THIN SLICE FROM THE ENDS OF EACH CUCUMBER.
- MEANWHILE, COMBINE VINEGAR, WATER AND SALT IN A SAUCEPAN AND BRING TO A BOIL.
- REMOVE HOT JARS FROM CANNER.
- PLACE 1 HEAD FRESH DILL OR 1 teaspoons DILL SEEDS AND 1 CLOVE GARLIC INTO EACH JAR; PACK IN CUCUMBERS.
- POUR BOILING VINEGAR MIXTURE OVER CUCUMBERS TO WITHIN 1/2 INCH OF RIM (HEAD SPACE).
- PROCESS 10 MINUTES FOR PINT JARS AND 15 MINUTES FOR QUART JARS.
- TIP: Garlic may turn blue or green in the jar.
- Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
Nutrition Facts : Calories 80.7, Fat 0.4, SaturatedFat 0.1, Sodium 3504, Carbohydrate 14.5, Fiber 1.8, Sugar 6.2, Protein 2.4
Tips:
- For the best flavor, use fresh cucumbers. English or Persian cucumbers are ideal as they have a thin skin and fewer seeds. - Wash the cucumbers thoroughly before using them. This will remove any dirt or bacteria. - Use a sharp knife to thinly slice the cucumbers. This will help them absorb the pickling liquid more easily. - If you don't have a mandoline, you can use a sharp knife to slice the cucumbers thinly. Be careful not to cut yourself. - Pack the cucumber slices tightly into the jars. This will help them stay submerged in the pickling liquid. - Use a variety of spices and herbs to flavor the pickles. Garlic, dill, and mustard seeds are all classic choices, but you can also experiment with other flavors, such as chili peppers, ginger, or cumin. - Be sure to use enough pickling liquid to cover the cucumbers completely. This will help them pickle evenly. - Let the pickles ferment in a cool, dark place for at least 2 weeks before eating them. This will allow the flavors to develop fully. - Once the pickles are fermented, they can be stored in the refrigerator for up to 6 months.Conclusion:
These easy refrigerator kosher garlic dill pickles are a delicious and crunchy snack that's perfect for any occasion. They're also a great way to use up extra cucumbers from your garden. With just a few simple ingredients and a little bit of time, you can make your own delicious pickles at home. So what are you waiting for? Give this recipe a try today!
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