Best Kittencals Easy Refrigerator Kosher Garlic Dill Pickles Recipes
REFRIGERATOR KOSHER DILL PICKLES
I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.
Provided by PAUL P.
Categories < 15 Mins
Time 5m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 10
Steps:
- Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top.
- Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.
- Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.
Nutrition Facts : Calories 15.8, Fat 0.3, Sodium 438.9, Carbohydrate 2.9, Fiber 0.5, Sugar 1, Protein 0.6
KOSHER DILL PICKLES
From an old Better Homes and Gardens Home Canning Cookbook. I've been making these pickles for over 20 years now, and the key is getting the pickles from vine to jar ASAP-- no more than a week, and store in the fridge. Smaller pickles tend to stay crisper than larger ones, whole more than slices or spears.
Provided by OldWino
Categories Very Low Carbs
Time 50m
Yield 5 quarts, 50 serving(s)
Number Of Ingredients 7
Steps:
- Wash cucumbers.
- Mix vinegar and water in a pan and bring to a boil.
- To the bottom of each jar, add 2 heads dill, one garlic clove, one tablespoon salt, and the pepper (if desired).
- Pack cucumbers into jars, leaving 1/2 inch headspace.
- Pour boiling liquid over cucumbers, leaving 1/2 inch headspace.
- Wipe rims, place lids.
- Adjust bands fingertip tight, and process in boiling water bath for 20 minutes.
- Add one minute to processing time for every 1000 feet above sea level. Remove to a protected surface to cool completely.
- Makes 5 quarts.
Nutrition Facts : Calories 8, Sodium 700.9, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 0.2
DILL REFRIGERATOR PICKLES
Make and share this Dill Refrigerator Pickles recipe from Food.com.
Provided by Wendelina
Categories Vegetable
Time 40m
Yield 4 quarts, 16 serving(s)
Number Of Ingredients 7
Steps:
- Combine cider vinegar, water and pickling salt in a large pan. Bring to a boil while stirring occasionally. Cool to room temperature.
- Prepare 4 quart jars by putting your desired amount of dill, garlic and onions inside. Fill each jar with cucumbers. Cucumbers can be whole if they are very small ones.
- Pour the cooled brine into the 4 jars.
- Put covers on the jars and refrigerate at least 24 hours before tasting.
Nutrition Facts : Calories 27.9, Fat 0.1, Sodium 4726.4, Carbohydrate 4.8, Fiber 0.6, Sugar 1.7, Protein 0.7
REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
KOSHER STYLE GARLIC DILL PICKLES
These are quick to make. use either small whole cucumbers or cut large ones into quarters. for an additional interesting flavor, tuck a small dried hot red pepper into each jar. Complete Book of Small Batch Preserving.
Provided by Olha7397
Categories < 30 Mins
Time 30m
Yield 4 pints
Number Of Ingredients 6
Steps:
- CUT A THIN SLICE FROM THE ENDS OF EACH CUCUMBER.
- MEANWHILE, COMBINE VINEGAR, WATER AND SALT IN A SAUCEPAN AND BRING TO A BOIL.
- REMOVE HOT JARS FROM CANNER.
- PLACE 1 HEAD FRESH DILL OR 1 teaspoons DILL SEEDS AND 1 CLOVE GARLIC INTO EACH JAR; PACK IN CUCUMBERS.
- POUR BOILING VINEGAR MIXTURE OVER CUCUMBERS TO WITHIN 1/2 INCH OF RIM (HEAD SPACE).
- PROCESS 10 MINUTES FOR PINT JARS AND 15 MINUTES FOR QUART JARS.
- TIP: Garlic may turn blue or green in the jar.
- Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
Nutrition Facts : Calories 80.7, Fat 0.4, SaturatedFat 0.1, Sodium 3504, Carbohydrate 14.5, Fiber 1.8, Sugar 6.2, Protein 2.4
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