Hot Salty Dills Recipes
SPICY REFRIGERATOR DILL PICKLES
Plan well ahead these need to chill for a minimum of 12 days, but use with a month, adjust the red pepper flakes to taste, the amount listed with give you mild heat, I use about 3 teaspoons for extreme heat! ----- you will need 12 cucumbers and three 1-1/2-pint wide mouth jars, you may double this recipe but make two separate recipes in two large bowls (12 cucumbers for each bowl) this recipe can also be made to process. These dill pickles are spicy with a hint of sweetness, and worth making :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time P12D
Yield 4 (1-1/2-pint) jars
Number Of Ingredients 11
Steps:
- Thoroughly wash and scrub all the cucumbers under cold water.
- In a very large bowl add in water, vinegar, 1-1/2 cups chopped fresh dill, sugar, chopped garlic, salt, pickling spice, dill seed and red pepper flakes; stir well with a wooden spoon.
- Add in the pickles.
- Let stand at room temperature for 2 hours, stirring occasionally.
- Remove the cucumbers from the brine and divide into three 1-1/2-pint wide-mouth jars (4 cucumbers in each jar).
- Ladle the brine between the jars to cover the cucumbers completely (if you can make certain to get at least a few red pepper flakes in each jar).
- Place 1 sprig of fresh dill into each jar.
- Seal tightly with clean lids.
- Place in the refrigerator for a minimum of 12 days (gently shaking the jars every so often during the 12 days).
- Use before 1 month.
Nutrition Facts : Calories 293.7, Fat 1.6, SaturatedFat 0.3, Sodium 2667.3, Carbohydrate 66.4, Fiber 5.8, Sugar 40.6, Protein 8.2
DILLY SUN PICKLES
If you can boil water, you can make these. Just five ingredients and a warm, sunny spot will help you produce great crunchy dill pickles in just 3 days. The "secret" ingredient is bread!
Provided by kaytee533
Categories Hungarian
Time 10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Scrub cukes well.
- Cut off both ends of cukes and vertically score their skin on opposite sides.
- Place cukes in a glass or a high quality plastic container.
- Place sprigs of dill on top of each layer of cukes. This is the time to add the optional few peppercorns and/or cloves of garlic.
- Boil enough water to fill container.
- Add 1 level tbs. salt per 2 cups of water.
- Top with 2 thick slices of white or rye bread and pour enough salty water to cover the bread.
- Cover container loosely with a plate or plastic wrap. (This is very important: there needs to be space under the cover to contain the fermentation caused by the bread.).
- Place container in a warm, sunny place.
- Carefully stir contents once a day, keeping the bread on top.
- (If your pickle making location is hot and sunny the dill pickles could be ready in 2 - 2 1/2 days. If it isn't very warm, it might take more than 3 days).
- Taste test.
- When the pickles are sour enough strain and reserve their liquid.
- Rinse the pickles in cold water.
- Fill a clean container with your dill pickles and the reserved liquid. Cover tightly and refrigerate.
- The pickles could be stored in the fridge for a week.
Nutrition Facts : Calories 58.5, Fat 0.5, SaturatedFat 0.1, Sodium 40.1, Carbohydrate 13.5, Fiber 1.6, Sugar 5.2, Protein 2.3
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