Best 5 Yummy Refrigerator Dill Pickles Recipes
**Dill pickles, a classic American condiment, are a delicious and easy-to-make snack or addition to any meal. Made with cucumbers, vinegar, water, sugar, salt, and dill, these pickles are a great way to preserve cucumbers and enjoy them all year round. This article provides two recipes for refrigerator dill pickles: a classic recipe and a spicy recipe. Both recipes are easy to follow and require minimal ingredients, making them a great option for beginners and experienced canners alike.**
**The classic recipe yields a mild, flavorful pickle that is perfect for sandwiches, salads, and as a snack. The spicy recipe adds a kick of heat with the addition of red pepper flakes, making it a great choice for those who like a little extra spice. Both recipes can be made in just a few hours and can be stored in the refrigerator for up to 2 months.**
**In addition to the two recipes, this article also includes tips on how to choose the best cucumbers for pickling, how to sterilize your jars and lids, and how to troubleshoot common problems that can occur during the pickling process. With this article, you'll have everything you need to make delicious and crispy refrigerator dill pickles at home.**
QUICK & EASY REFRIGERATOR PICKLES
Refrigerator pickles are quick and easy to make -- no sterilizing jars or special equipment required.
Provided by Jennifer Segal
Categories Snacks
Yield About 24 spears, or two 1-quart jars
Number Of Ingredients 10
Steps:
- 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.
- Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.
Nutrition Facts :
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.
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.
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
PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
Tips:
- Choose the right cucumbers. Pickling cucumbers are the best choice for making refrigerator dill pickles, as they are small and have a firm texture. English cucumbers can also be used, but they may be less flavorful.
- Use fresh dill. Fresh dill is essential for giving refrigerator dill pickles their characteristic flavor. If you don't have fresh dill, you can use dried dill, but it will not be as flavorful.
- Make sure the brine is strong enough. The brine is what flavors the pickles, so it's important to make sure it's strong enough. The brine should be able to float an egg.
- Let the pickles ferment for at least 3 days. The longer the pickles ferment, the more flavorful they will be. However, you can start eating them after just 3 days if you're impatient.
- Store the pickles in a cool place. Once the pickles are fermented, they can be stored in a cool place, such as the refrigerator, for up to 6 months.
Conclusion:
Refrigerator dill pickles are a delicious and easy-to-make snack or condiment. They are a great way to use up fresh cucumbers and dill, and they can be enjoyed all year long. With a little planning and effort, you can easily make your own refrigerator dill pickles at home.
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