Best Kittencals Easy Refrigerator Kosher Garlic Dill Pickles Recipes

KOSHER STYLE GARLIC DILL PICKLES

Kosher Style Garlic Dill Pickles image

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

Ingredients

3 lbs small pickling cucumbers
2 cups white vinegar
2 cups water
2 tablespoons pickling salt
4 heads fresh dill or 4 teaspoons dill seeds
4 cloves garlic

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

REFRIGERATOR KOSHER DILL PICKLES

Refrigerator Kosher Dill Pickles image

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

Ingredients

1 1/2 cups water, boiled and cooled
1 cup white vinegar, 5% acidity
1 tablespoon kosher salt
2 tablespoons dill seeds
1/4 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon red pepper flakes
1 bay leaf
2 garlic cloves, minced
3 -6 cucumbers (depending on size)

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

REFRIGERATOR GARLIC DILL PICKLES

Refrigerator Garlic Dill Pickles image

Also called "Deli Dills Refrigerator Pickles." These are the BEST dill pickles ever! You don't need to can/process these pickles, as they keep in your frig for up 9 - 12 months. This is my most-requested recipe. Everybody LOVES them.

Provided by Shel Seifert

Categories Vegetable

Time 20m

Yield 4 Quarts

Number Of Ingredients 7

Ingredients

4 -5 quarts cucumbers (enough to fill an ice cream bucket)
2 -4 heads dill
2 -4 garlic cloves
1 small onion
7 1/2 cups water
2 cups vinegar
1/2 cup salt (I use just a bit less than 1/2 c.)

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.

Nutrition Facts : Calories 93.1, Fat 0.5, SaturatedFat 0.2, Sodium 14171.7, Carbohydrate 17.3, Fiber 2.4, Sugar 7.8, Protein 3

DILL REFRIGERATOR PICKLES

Dill Refrigerator Pickles image

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

Ingredients

3 cups apple cider vinegar
9 cups water
2/3 cup pickling salt
2 -4 sliced onions (depending on size and strength)
16 -24 fresh garlic cloves, peeled
fresh dill
2 -3 lbs cucumbers, sliced

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

CLAUSSEN-LIKE REFRIGERATOR PICKLES

Claussen-Like Refrigerator Pickles image

Make and share this Claussen-Like Refrigerator Pickles recipe from Food.com.

Provided by Para_chan

Categories Lunch/Snacks

Time P6DT22h59m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups distilled water
1 cup white vinegar
1 tablespoon non-iodine kosher salt
1/2 teaspoon minced dried garlic
1/4 teaspoon yellow mustard seeds
2 -4 black peppercorns
2 -4 whole allspice
1/2-1 whole dried cayenne pepper
1 pinch dill seed
1 pinch dill weed
1 pinch turmeric
1/4 teaspoon sugar or 1 whole carrot
washed cucumber

Steps:

Combine the water, vinegar and salt and bring it to a boil.
Put the spices and cucumbers in quart jars.
Pour the brine mixture over the cucumbers and spices in the jars and seal.
Put them in the refrigerator: Ready in 7-10 days. Keeps 8 - 19 weeks.
Brine can be re used.
This recipe can be multiplied by keeping these proportions: 3 parts water, 1 part vinegar and the spices are for a quart jar.

Nutrition Facts : Calories 17.4, Fat 0.1, Sodium 1750.3, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.2