Refrigerator Pickles Time Again :)

11 years ago

Hi everyone,

I found a refrigerator pickle recipe I really like the sound of. The only thing is I want to make dills at some point (the others will be bread and butter) but they didn't give the option of dill. I'll include the link to the recipe. I was thinking maybe 1 Tablespoon of dill seed (along with the other spices in the recipe) or 1 head of fresh dill to each jar would work. This recipe yields about 7 cups. They also include garlic cloves in the recipe, but I'll be leaving them out. It says 3/4 teaspoon salt, but to be safe, I changed it to canning/pickling salt since I read never to use regular salt when making pickles.

Brad AKA Moonwolf

Here is a link that might be useful: Refrigerator Pickles Recipe

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Comments (8)

coconut_nj
11 years ago
Hi Brad. Annie has a good recipe for refrigerator dills. I've just made my second batch of refrigerator dills. I don't like garlic in mine either and I want a really sour pickle. I make them really simply. I use dill weed, but dill seed or fresh dill heads would be great. I skip a lot of stuff in mine, like the sugar and other spices. I do like tumeric and mustard seed but I didn't have any that was fresh enough so I just skipped it. I really like how they came out.

1 quart of water
1 quart of distilled vinegar
4 tablespoons of dill weed
1/4 to 1/2 cup of pickling salt

Heat water, vinegar and salt together until salt dissolves. Cut cucumbers into 4 spears each. I put the cucumbers into a big jar, cover with the hot brine, let cool then put in refrigerator. They taste good almost right away, but are great within 2 days. I also use this same brine to put on steamed cauliflower or cooked carrots to make my own salad mix. Can put it on other veggies too like green beans. If I were doing them in individual quarts I'd use a tablespoon of dill weed per quart. Have fun and enjoy.

Here is Annie's recipe

Refrigerator Dill Pickles

100 Servings
Prep: 40 min. + chilling

6 to 8 pounds pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart white vinegar
3/4 cup sugar
1/2 cup canning salt

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.

Yield: 100 pickle spears.

1 pickle spear equals 6 calories, trace fat (trace saturated fat), 0 cholesterol, 103 mg sodium, 1 g carbohydrate, trace fiber, trace protein.

Annie
moonwolf_gw
Original Author
11 years ago
Hi coconut-nj,

Thank you for the recipes. I know I won't have that many cucumbers at once as I only have two plants but they are just blossoming like crazy! I only have two dill plants too. I like the idea of using the brine with other veggies and I have seen recipes for dilled green beans.

When I first made refrigerator pickles two years ago, I used the prepackaged mix from the store and those turned out really well and those who ate them loved them. I wanted to be different this time and make them from scratch.

I watched a video on YouTube where a lady who makes a lot of pickles washed her cucumbers in the washing machine! (no soap, softener or bleach) How creative! I won't be making as many as she did but still the idea surprises me.

Keep the comments coming everyone!

Brad AKA Moonwolf
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As mentioned. I have several options and sugestions. Nothing really tried and true. None of my stuff is actually any recipe, per se. I simply use what is most common in the flavors I want to get. The posts in other threads here are easy to find. I even supplied the exact amount of pickling salt to use per gallon of water. This measurment was taken from a recent Good Eats show with host Alton Brown. The salt is 5 1/2 ounces to 1 gallon of water. Instead, I do mine by taste and prefer to use the mixes from Ball and Mrs. Wages. These mixes contain the salt and spices. I add more fresh dill weed and fresh garlic to mine. I also am able to taste test the brine for the proper amount of salt. This isn't a measurement. Its simply the way my polish grandmother showed me. Suggest you do a bit more reading through the threads. Nothing is given on a silver platter and a little reading can help give you more insight and ideas. Refrigerator pickles are simply ones that reside in the fridge most of the time. They should be a salt brine type or a vinegar type. In both cases you use a little vinegar with the salt brine, and you use a little salt in the vingar brine. Flavors can be all kinds of pickling spices, sweet, or sour, or even hot and spicy. Why would we want to repost the same recipes or processes over and over again, especially if you had just read the last two weeks activity. Here is a link that might be useful: Refrigerator pickle searches
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This is the one I was thinking of using. It is from Minnesota Food Association. It mentions about not heating the brine, but also mentions that you can. So if heated is this one okay to use? Thanks Dave for answering my many questions just want my canning to be safe.c Refrigerator Dill Pickles (1 quart) Ingredients: 5 medium cucumbers 1 Tablespoon pickling salt, sea salt, or kosher salt (but not iodized table salt) 1 cup cider vinegar 1 cup water 1 head dill or small bunch dill leaves 1 clove garlic (optional) 3 black peppercorns (optional) Directions: For the crunchiest pickles, select firm, dark-green pickling cucumbers that have not started to ripen to white or yellow. Cut them into spears or slices, as desired (left whole, they will take a long time to pickle in the fridge). To increase the crunchiness, you can sprinkle the cut cucumbers with a couple of tablespoons of salt, let them sit for 2 hours, and then rinse and drain before proceeding, but this step isn't absolutely necessary. I rarely bother with it. Prepare a quart jar with a lid by running it through the dishwasher or washing it in very hot soapy water and letting it air-dry. Any jar with a lid will do; the wider the opening, the easier. Place the dill in the bottom of your jar, peel and crush the garlic clove (if using), and drop that in along with the peppercorns (if using), then put in the cut cucumber. Mix the salt, vinegar, and water in a separate container, stirring until the salt is dissolved, then pour it over the cucumbers, filling the jar right to the top. If you're in a hurry to enjoy your dillies, heat the vinegar, water, and salt to a boil before pouring it over the cucumbers (just know that heating unpasteurized vinegar kills off the healthy probiotic bacteria that make pickles good for you). Pop on the lid and put the jar in the fridge.
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coconut_nj
11 years ago
Yes, Brad, my wife Christy picked up some pickling cukes from the farmers market last time so I only made a half batch of the brine and had a little left so dis some cauliflower and such. Have fun. One of Christy's coworkers took a pickle home to her husband and he loved them so much I sent him a jam jar full of some of mine.
moonwolf_gw
Original Author
11 years ago
Wow! I will have to try your recipe! Instead of spears, I'll be making dill slices and putting them into half-pint (AKA jelly jars) or pint jars, I haven't decided yet. I might add a few more spices or try the pickling spice they sell at the store.

Brad AKA Moonwolf
annie1992
11 years ago
Have fun, Brad, I just canned 9 pints of 10 day sweet pickles, I got the recipe from Linda Lou on Harvest and I love the darned things. I just took a blue ribbon at the county fair with a jar of them too, so the judges must have liked them as well.

I never can dills any more, I only make the refrigerator type. My dill pickles always get soft when I can them, even when I remove the blossom end, use distilled water, use pickle crisp. So, I quit making them and just went for refrigerator dills.

Annie
moonwolf_gw
Original Author
11 years ago
Annie, congrats on the blue ribbon! I'll share a secret I learned a couple years ago when I first made my refrigerator pickles: After I picked my cukes, I soaked them in ice water for about 4 hours to make the cukes crisp. I used water from out of our faucet too.

Pickling is always fun. Just wish my mom was more into canning and preserving like I was lol. Although, my sister said she'd like me to make some picalilli/green tomato relish. I could turn that into a fun day and see if my nieces and nephew want to help.

Brad AKA Moonwolf
traceeo
8 years ago
This is a really old thread but any chance I can slice the cucumbers instead of spears? I like the looks of this recipe but prefer the slices.
annie1992
8 years ago
Yes, Traceeo, you can certainly slice the cucumbers instead of making spears. That's what I do, as my family wants them for burgers and such.

Annie

Refrigerator Pickles Time Again :)

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Refrigerator Pickles Time Again :)

Comments (8)

coconut_nj

moonwolf_gwOriginal Author

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