Pickles

tami_ohioAugust 5, 2014

We stopped at a nursery yesterday that had fresh produce. DH bought 10# of tomatoes, I bought 3 small zucchini and a qt of pickling cukes. We made 2 pint jars of refrigerator pickles. DH decided to put some fresh dill in one jar. I wouldn't let him put it in both jars in case it didn't work. His mom made the refrigerator pickles all summer.

Does anyone have a good recipe for refrigerator DILL pickles? I don't want to do any I have to crock, ect.

Tami

Thank you for reporting this comment. Undo
LKZZ

Refrigerator Dill Pickles

Ingredients:

pickling cucumber
4-9 cloves garlic, 2 to 3 per jar [slice in half]
1 T McCormick Pickling Spice
1 head dill [several sprigs per jar]
2 quarts water
1 cup vinegar
1/3 cup salt
1/4 cup sugar

Directions:

1. Use large canning jar. [filled 4 - 32 oz (1 quart) mason jars with about 1 cup left over]

2. Place 2-3 cloves garlic, pickling spice, and a couple sprigs of dill on the bottom of each jar.

3. Boil together 2 quarts water, vinegar, salt, and sugar.

4. Stir, turn off and let cool.

5. Pack jars with cucumbers and pour cooled solution to completely cover cucumbers.

6. Refrigerate and ready in 3-4 days.

    Bookmark   August 5, 2014 at 8:37PM
Thank you for reporting this comment. Undo
annie1992

Tami, I like this one. It's higher in vinegar than LKZZ' pickles and comes from skeip, who posts here sometimes. I'm not a huge fan of dill pickles but Elery and Ashley both love these. I know you can't have the garlic, I'd leave that out.

THE BEST REFRIGERATOR PICKLES

4 Cups thinly sliced Cucumbers
1/2 Medium Onion, thinly sliced
3 Cloves Garlic, sliced
1 Teaspoon Whole Black Peppercorns
1 Tablespoon Kosher Salt
1/4 Cup Granulated Sugar
1/2 Cup White Vinegar
1/2 Cup Water
3 Tablespoons Chopped Fresh Dill, or three Dill Heads

In a small saucepan, combine Water, Vinegar, Sugar and Salt, bring just to a boil and shut off heat.

In a quart jar place Peppercorns, Garlic, half the sliced Cucumbers, the Onion and Dill, and the rest of the Cucumbers, in that order. Pour in the hot Brine, leaving 1/4 inch headroom. Use a chopstick or knife to remove air bubbles. Store in the refrigerator. Best if allowed to stand a day for the flavors to come together. Makes one quart.

Annie

    Bookmark   August 5, 2014 at 10:46PM
Thank you for reporting this comment. Undo
tami_ohio

Well I lost that post.

Thank you both! I will give them a try. Our batch is ready to try. Maybe tonight. The only dill pickles I can buy are Mt Olive brand. Good old Vlassic uses garlic but doesn't list it in the ingredients. Opened a jar a couple of years ago and the whole kitchen reeked.

Tami

    Bookmark   August 6, 2014 at 1:48PM
Sign Up to comment
More Discussions
Another kitchen science accidental experiment
The other day I made a soup with potatoes, tomatoes,...
sally2_gw
Help me speak "mexican"
I have little familiarity with Mexican food...or the...
Annie Deighnaugh
Does this Nutella frosting on my cake need to be refrigerated?
I finally found a Nutella frosting recipe that I really...
sooz
Monkey Princess makes pretzels
The Monkey Princess decided that we needed to learn...
annie1992
What's For Dinner #337
Annie, you and Elery are doing a wonderful job on the...
ann_t
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™