Best 3 Refrigerator Garlic Dill Pickles Recipes
**Garlic Dill Pickles: A Tangy, Flavorful Addition to Your Meals**
Homemade pickles are a delightful treat that can elevate any meal with their tangy, savory, and slightly sweet flavor. Garlic dill pickles, in particular, stand out with their aromatic blend of garlic and dill, creating a taste sensation that is both classic and refreshing. These pickles are not only a delicious snack but also a versatile ingredient that can be used in a variety of dishes, from sandwiches and salads to burgers and even martinis. With this collection of garlic dill pickle recipes, you'll discover the ease and satisfaction of making your own pickles at home, ensuring a crisp, flavorful addition to your culinary creations. From quick refrigerator pickles that are ready in just a few days to traditional fermented pickles that develop a complex depth of flavor over time, there's a recipe here for every taste and occasion. Whether you're a pickle aficionado or simply looking to expand your culinary horizons, this comprehensive guide to garlic dill pickles will provide you with all the knowledge and inspiration you need to create pickles that will tantalize your taste buds and impress your friends and family.
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
KITTENCAL'S EASY REFRIGERATOR KOSHER GARLIC-DILL PICKLES
I make these every year when my pickling cucumbers are ready in my garden, they are really great pickles and so easy to make, add in more garlic and adjust the dill if desired --- these pickles develop in flavor with refrigeration time so allow them to chill at least 7 days or even longer before using, the longer the better, the pickles will keep for months in the refrigerator, use only kosher salt for this not table salt, and make certain to wash the outsides of the cucumbers thoroughly, see note on bottom --- for soaking the pickles in firstly to remove bacteria see my recipe#300387
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time P7DT15m
Yield 2 pds pickles
Number Of Ingredients 7
Steps:
- Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
- Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
- Remove from heat; cool to room temperature.
- Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
- Store, covered in the the refrigerator.
- The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
- **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.
CRUNCHY REFRIGERATOR GARLIC DILL PICKLES
I LOVE garlic dill pickles. I make these every year around the 4th of July to have on hane for picnics. They're crunchy, juicy, dill-y, garlicy........they're the best!
Provided by Susan Bickta
Categories Other Appetizers
Time 40m
Number Of Ingredients 10
Steps:
- 1. Place cucumbers and onions in a plastic gallon container (I used an ice cream container), layering with the dill and garlic.
- 2. Bring water, vinegar, salt, sugar and pickling spice to a boil in a large pot. Add the alum and stir until dissolved.
- 3. Carefully pour boiling mixture over cucumbers and onions. Let cool for at least 1 hour.
- 4. Cover and refrigerate for 1 1/2 to 2 days, but no longer than 2 weeks.
Tips:
- For the best flavor, use fresh garlic and dill. If you don't have fresh dill, you can use 1 tablespoon of dried dill.
- Make sure to use a clean jar and lid. This will help to prevent the pickles from spoiling.
- If you want the pickles to be more sour, you can add more vinegar to the brine. You can also add other spices, such as red pepper flakes or mustard seeds, to taste.
- The pickles will be ready to eat in about 3 days. However, they will continue to improve in flavor the longer they are stored in the refrigerator.
- These pickles are a great way to use up extra cucumbers. They are also a healthy and delicious snack.
Conclusion:
Refrigerator garlic dill pickles are a quick and easy way to make a delicious and healthy snack. They are also a great way to use up extra cucumbers. With just a few simple ingredients, you can make a batch of pickles that will last for weeks in the refrigerator. So next time you're looking for a healthy and delicious snack, give these pickles a try. You won't be disappointed!
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