Best 2 No Vinegar Dill Pickles Recipes
Dive into a delectable journey of flavor with our extensive collection of no-vinegar dill pickle recipes, catering to various preferences and dietary needs. Discover the classic Lacto-fermented Dill Pickles, a time-honored method that relies on natural fermentation to create a tangy and sour taste. Experience the simplicity of Quick Dill Pickles, ready to relish in just a few hours, perfect for those craving a speedy pickle fix.
For a unique twist, try our Spicy Dill Pickles, which pack a fiery punch with the addition of chili peppers. Health-conscious individuals will appreciate the Low-Sodium Dill Pickles, crafted with reduced salt content without compromising on taste. Vegans can indulge in our Vegan Dill Pickles, which utilize a plant-based brine solution to achieve the beloved dill pickle flavor.
Our Air Fryer Dill Pickles offer a healthier alternative to traditional frying, resulting in crispy and flavorful pickles with minimal oil. If you prefer a sweeter pickle, our Sweet Dill Pickles are sure to satisfy your craving with a delightful balance of sweet and tangy notes.
Each recipe provides step-by-step instructions, ensuring success in your pickle-making endeavors. Whether you're a seasoned pickle aficionado or a novice venturing into the world of fermentation, our comprehensive guide has something for everyone. Embark on this culinary adventure and relish in the satisfying crunch and tang of homemade no-vinegar dill pickles.
FERMENTED KOSHER-STYLE DILL PICKLES
These old-fashioned deli-style pickles are created entirely by fermentation, without the use of vinegar. This recipe produces a quantity that fills a half-gallon Mason jar. If you like, add a few non-traditional chile de arbol peppers for their red visual appeal (and spiciness)!
Provided by Doug in Manhattan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT20m
Yield 16
Number Of Ingredients 7
Steps:
- Pour 1/2 gallon of water into a large container or pot. Cover loosely and allow to sit for 24 hour to allow dissolved chlorine to escape.
- Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
- Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
- Wash cucumbers in cold water and remove any blossoms that may be clinging to them. Quarter large cucumbers lengthwise. Cut medium cucumbers in half lengthwise. Leave gherkin-sized cucumbers whole.
- Peel and gently crush garlic cloves, but don't splinter them into fragments.
- Pour cooled salt water into a 1/2-gallon Mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with the dechlorinated water until cucumbers are just covered to avoid overly diluting the brine.
- Loosely cover the jar and set aside at room temperature. Set the jar on a dish if it is very full, to catch any dribbles. Give the pickles 12 to 24 hours to begin fermenting. Refrigerate them, in brine and loosely covered, as they approach the stage of pickling you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows, but does not stop, fermentation.
Nutrition Facts : Calories 29.5 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 1.2 g, Sodium 1906 mg, Sugar 1 g
OLD-FASHIONED GARLIC DILL PICKLES
When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 55m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
Tips:
- Use fresh pickling cucumbers for the best results.
- Wash the cucumbers thoroughly before pickling them.
- Use a clean, sterilized jar for pickling.
- Pack the cucumbers tightly into the jar, but do not overcrowd them.
- Cover the cucumbers with the pickling solution and seal the jar tightly.
- Store the pickles in a cool, dark place for at least 2 weeks before eating.
- Once the pickles are ready, store them in the refrigerator for up to 6 months.
Conclusion:
Making dill pickles without vinegar is a simple and rewarding process. By following these tips, you can make delicious pickles that are perfect for snacking, salads, and sandwiches. With a little patience, you can enjoy homemade pickles that are both flavorful and healthy. So next time you're looking for a quick and easy pickling recipe, give this no-vinegar dill pickle recipe a try. You won't be disappointed!
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