Refrigerator Dills Recipes

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

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.

Steps:

• Divide garlic, dill, and peppercorns between 2 clean quart jars. Wash cucumbers and trim away blossom ends. Cut each into 6 to 8 spears. Pack spears vertically and snugly into jars.
• Stir together vinegar, water, and salt in a small nonreactive pot, and bring to a boil over high heat. Stir and reduce heat, if necessary, until salt dissolves. Remove from heat. Pour or ladle hot brine into jars, covering cucumbers and leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more brine if necessary to leave 1/2 inch headspace. Wipe rims clean with a damp paper towel.
• Let cool completely to room temperature, about 1 hour. Apply clean lids. Refrigerate at least 48 hours before eating for best flavor. (Flavor improves with time.) Store in refrigerator up to 1 month.

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.

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.

Steps:

• Pack the vegetables into a gallon jar in layers with the dill and garlic scattered throughout.
• Bring the brine ingredients to a boil and then pour over the vegetables in the jar.
• Let stand at room temperature till cool, then refrigerate for 48 hours.
• Then eat.

Steps:

• Remove pickles from jar and discard juice.
• Put some dill in bottom of empty pickly jar.
• Slice pickles into circles and add to jar along with onion and garlic cloves.
• Top jar with remaining dill.
• Boil vinegar salt and water and pour over pickles in jar.
• Replace jar top and let cool.
• Store in refrigerator.

Steps:

• Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers into two clean 1-quart glass jars. Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside.
• In a medium saucepan, combine the water, salt and sugar. Set over moderate heat and bring to a simmer. Cook until the sugar and salt have dissolved. Remove from heat and cool down to room temperature.
• Once cooled, pour the mixture between both jars up to the very top. Seal tightly and place in the fridge for at least 1 week or up to 1 month.