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.
DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
Steps:
- Combine the salt and water in a pitcher and stir until the salt has dissolved.
- Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
- Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
- Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
- The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
SALTWATER PICKLES WITH DILL
This is made with rye bread. I've never tried this but it sounds good. From the Weiss cookbook. If anyone has made pickles like this please rate it and tell me about it since I've never done this before, ok. Oh, Suzzanna has made these and she has more directions than were given so please read. Thanks.
Provided by Dienia B.
Categories Vegetable
Time P3DT45m
Yield 6 quarts
Number Of Ingredients 5
Steps:
- Wash 3 " cucumbers in hot water then cold water. Cut the ends off each cucumber and mark each with 3 small slits. Set aside in a large mixing bowl.
- Fill both saucepans with water and add salt to larger pan.
- When they both come to a boil, pour the 2 quarts over the cucumbers in the mixing bowl.
- Turn the heat off the 4 quarts of water.
- Put a slice of bread in the bottom of a 6 quart jar and add 2 sprigs of dill.
- Carefully fit in 1/3 of the cukes at time, with 2 sprigs dill between each layer;top with other slice bread.
- Pour other pan water, now cooled down a bit, into cukes.
- Cover with a plate. Keep jar in a warm place for 3 days.
- Pickles should be dark green and salty.
- Drain water into mixing bowl; discard dill and bread; pour water and cukes back into jar; refrigerate and serve cold.
Nutrition Facts : Calories 78.8, Fat 0.7, SaturatedFat 0.2, Sodium 3003.2, Carbohydrate 17.5, Fiber 2.3, Sugar 6.1, Protein 3.1
SUNSHINE DILL PICKLES
Years ago, our family received a jar of these as a house-warming gift when we moved. My five brothers and I made very short work of that jar--we loved 'em! My mother has made several hundred gallons of these over the years. And I still make at least one gallon every summer....and a few times I've even "canned" them (transferred to quart jars or left in the gallon jar) after they've gotten their sun-tan. They keep for MONTHS in the back of the fridge, or for longer if you "can" them. My folks refer to these as "Gramma Smart Pickles" --after the little old lady who lived next door in Eagle, Wisconsin.
Provided by Debber
Categories Fruit
Time P4DT15m
Yield 1 gallon
Number Of Ingredients 5
Steps:
- In a gallon glass jar with a tight-fitting lid, place a layer of dill in the bottom, then a layer of cukes; add garlic cloves if desired.
- Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
- Add vinegar and salt to the top of the jar; fill with cold tap water.
- Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
- Give the jar a few good shakes to distribute the salt.
- Set in a sunny spot outside for four days; mark the calendar with the "due date."
- Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
- Chill and eat.
- IDEA: Add green or red pepper slices along with the dill for a taste explosion!
- SUGGESTION: When scrubbing the fresh cukes, sort-as-you-go into piles of uniform size. This makes filling the jar go much quicker--looks prettier too.
HOMEMADE DILL PICKLES
If you make a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, you get some fairly delicious pickles. I'm pretty sure if you measure your salt right and store the fermenting pickles at an appropriate temperature you'll get crunchy pickles.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT15m
Yield 16
Number Of Ingredients 9
Steps:
- Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.
- Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.
- Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary.
- After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.
Nutrition Facts : Calories 12.4 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2886.8 mg, Sugar 1 g
SLIGHTLY SWEET DILL REFRIGERATOR PICKLES
Provided by Amelia Saltsman
Categories Side Fourth of July Low Fat Vegetarian Low Cal Backyard BBQ Vinegar Cucumber Summer Healthy Low Cholesterol Vegan Dill Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 quarts
Number Of Ingredients 10
Steps:
- Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
- Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
- Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.
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FERMENTED PICKLES – QUICK & EASY OLD-FASHIONED RECIPE
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4.9/5 (8)Estimated Reading Time 9 mins
- Make your brine, use 2 Tablespoons of salt to 1 quart of water (4 cups). Stir salt into water until it's dissolved.
- Pack your vegetables into the clean container leaving a 2 inch head space (space between top of jar and the top of the food). Just like any pickle making, the freshness and quality of ingredients going in determines the end product. As fresh as possible is best.
- Fill the jar with the brine a 1 inch head space. Place a weight into the jar to keep the food beneath the brine surface. This is very important, if it rises above, it may mold.
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