Refrigerator Pickles Time Again :)

14 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

Sort by:Oldest

Comments (8)

coconut_nj
14 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
14 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
Related Discussions
refrigerator pickles
Q
Comments (12)
"Cucumbers fermented in salt brine without added herbs or spices are called salt stock.They may be stored in the brine for several months and then made into sour or sweet pickles." I am curious about this statement from the Wisconsin booklet. They give no further specific information. I have an old canning book from the 1950's that also alluded to doing something like this. The reason I ask is that everyone raves about the wonderful taste of salt fermented pickles. I have tried making them several times using conventional directions like the dill pickle recipe in the Wisconsin booklet, and we found them very very salty. My old canning book talks about "desalting" the salt stock, them placing the cucumbers in a flavored/herbed brine (like something with dill) to finish the pickle. Anyone have more specific directions? Would this get me the taste of fermented pickles without the extremely salty taste? Our previous fermented pickles had a good taste and a pleasing crunch, but they were just so so so salty that we couldn't eat them. Sharon
...See More
Vinegar and Salt for Refrigerator Pickled Peppers
Q
Comments (21)
This is just a little bit of info I found. Being diabetic I really am careful with my food. Elizabeth Andress did not give any information about the refrigerator pickles at the conference. One of the things I wanted to ask was about that subject. LISTERIA What is Listeria monocytogenes? Listeria monocytogenes (Listeria) is a pathogenic (disease-causing) bacterium that is food borne and causes an illness called listeriosis1. It is frequently overlooked as a possible cause of illness due to its unique growth capabilities. First, it is somewhat difficult for laboratories to grow, and when they do so, Listeria can be confused with common harmless contaminants and disregarded. Second, most bacteria grow poorly when temperatures fall below 40Â°F, while Listeria survives in temperatures from below freezing (20Â°F) to body temperature and it grows best at 0Â°F to 50Â°F,1 including the temperature range that we use for refrigeration. As a result, Listeria may be transmitted in ready-to-eat foods that have been kept properly refrigerated. Its ability to grow in such diverse environments is just one of the many challenges presented by this dangerous bacterium. It is estimated that Listeria causes approximately 1,600 cases of listeriosis annually, resulting in 415 deaths. Where does Listeria monocytogenes come from? There are many opportunities for contamination with Listeria during the process of food production because Listeria monocytogenes is ubiquitous in the environment.1 For example, it can be grown from wild and domestic animals, birds, insects, soil and wastewater, and vegetation. As it is a bacterium found in soil and vegetation, it is easily contracted and transmitted by herd animals. Listeria is found in grazing areas, stale water supplies, and poorly prepared animal feed. It can live in the intestines of humans, animals, and birds for long periods of time without causing infection. The bacterium is often isolated in cattle, sheep, and fowl, and is also found in dairy products, fruits, and vegetables. Here is a link that might be useful: About listeria.
...See More
first time canning - dill pickles... fridge life after opening?
Q
Comments (9)
If you like dill pickles, you really really need to try these. They're the old time salt pickles, also known as half sours, full sours, deli pickles, refrigerator pickles, lacto fermented pickles, and I don't know what else they may be called, but they're NOT intended to be processed by canning. They'll keep in the fridge in their prime for about six maybe eight weeks (depending on the quality and how fresh they were when pickled), after that the texture begins to get soft because the fermentation process is still ongoing (you're eating live food when you eat these pickles). You need as fresh as possible pickling cukes; best to bring them straight in from the garden and immediately pickle them. Select the appropriate sized clean jar(s) to hold the cukes,, not necessary to sterilize but do so if you wish. Sacrifice a small cuke and dice fine, smash, pound, pulverize into the bottom of the jar; make it's juices flow. Garlic cloves do the same, about 6-8 per qt; not necessary to peel the cloves but do so if you wish. Whole peppercorns 1 tsp per qt. Dill, IF you want. I'm a dill pickle lover but I actually prefer this very simple delicious recipe without dill now. Dill is not necessary to make a good pickle. Pack washed WHOLE cukes TIGHTLY into the jars with the intent to keep them all submerged in the brine. Salt, NOT iodized, 1 TBSP per qt. No whey required, the crushed cucumber & garlic supplies the necessary bacteria to start the ferment. Water, over the top enough to submerge everything, agitate jar to mix things around some, let it sit for TWO days then stick it in the fridge for one more day, and then enjoy. They'll keep getting better for the next two weeks (if you like pickles, trust me, these won't last long Cukes, garlic, black peppercorns, salt, is really all you need to make an outstanding deli pickle. Don't let the simplicity of this recipe fool you, they're great. I grew Burpee Picklebush this year (I've got a second planting in bloom now) and I was very pleased with the quality of pickle I get from it. But I NEVER pick cukes until I'm ready to bring them in and immediately put them up. Freshness is everything in making a good salt pickle. This post was edited by sidhartha0209 on Sat, Aug 17, 13 at 3:32
...See More
Refrigerator pickle recipes
Q
Comments (8)
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
...See More
coconut_nj
14 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
14 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
14 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
14 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
11 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
11 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 :)

Comments (8)

coconut_nj

moonwolf_gw
Original Author

Related Discussions

coconut_nj

moonwolf_gw
Original Author

annie1992

moonwolf_gw
Original Author

traceeo

annie1992

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Refrigerator Pickles Time Again :)

Comments (8)

coconut_nj

moonwolf_gwOriginal Author

Related Discussions

coconut_nj

moonwolf_gwOriginal Author

annie1992

moonwolf_gwOriginal Author

traceeo

annie1992

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

moonwolf_gw
Original Author

moonwolf_gw
Original Author

moonwolf_gw
Original Author