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Pickles

12 years ago

We stopped at a nursery yesterday that had fresh produce. DH bought 10# of tomatoes, I bought 3 small zucchini and a qt of pickling cukes. We made 2 pint jars of refrigerator pickles. DH decided to put some fresh dill in one jar. I wouldn't let him put it in both jars in case it didn't work. His mom made the refrigerator pickles all summer.

Does anyone have a good recipe for refrigerator DILL pickles? I don't want to do any I have to crock, ect.

Tami

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Comments (3)

lkzz
12 years ago
Refrigerator Dill Pickles

Ingredients:

pickling cucumber
4-9 cloves garlic, 2 to 3 per jar [slice in half]
1 T McCormick Pickling Spice
1 head dill [several sprigs per jar]
2 quarts water
1 cup vinegar
1/3 cup salt
1/4 cup sugar

Directions:

1. Use large canning jar. [filled 4 - 32 oz (1 quart) mason jars with about 1 cup left over]

2. Place 2-3 cloves garlic, pickling spice, and a couple sprigs of dill on the bottom of each jar.

3. Boil together 2 quarts water, vinegar, salt, and sugar.

4. Stir, turn off and let cool.

5. Pack jars with cucumbers and pour cooled solution to completely cover cucumbers.

6. Refrigerate and ready in 3-4 days.
annie1992
12 years ago
Tami, I like this one. It's higher in vinegar than LKZZ' pickles and comes from skeip, who posts here sometimes. I'm not a huge fan of dill pickles but Elery and Ashley both love these. I know you can't have the garlic, I'd leave that out.

THE BEST REFRIGERATOR PICKLES

4 Cups thinly sliced Cucumbers
1/2 Medium Onion, thinly sliced
3 Cloves Garlic, sliced
1 Teaspoon Whole Black Peppercorns
1 Tablespoon Kosher Salt
1/4 Cup Granulated Sugar
1/2 Cup White Vinegar
1/2 Cup Water
3 Tablespoons Chopped Fresh Dill, or three Dill Heads

In a small saucepan, combine Water, Vinegar, Sugar and Salt, bring just to a boil and shut off heat.

In a quart jar place Peppercorns, Garlic, half the sliced Cucumbers, the Onion and Dill, and the rest of the Cucumbers, in that order. Pour in the hot Brine, leaving 1/4 inch headroom. Use a chopstick or knife to remove air bubbles. Store in the refrigerator. Best if allowed to stand a day for the flavors to come together. Makes one quart.

Annie
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I have no pickling pickles.
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Comments (15)
I understand that you don't want to do any canning but pickling is also food preservation and it has safety concerns attached to it. That's why the Harvest forum - the food preservation forum - exists for discussions such as this and is full of info on how to do it properly and safely. The problem with using slicing cukes for pickles, and this is discussed in great detail on the Harvest forum, is they contain 2-3x as much water as pickling cukes do and have a thinner rind. The result is mushy pickles. Experienced pickle makers will not use them to make any kind of pickles just for that reason. You can off-set some of that mushiness by using Pickle Crisp (calcium chloride). The Mrs. Wages and Ball pickling mixes have it added to them. They also contain citric acid to make the pickles even safer. If using other recipes you have to add your own Ca chloride and citric acid. But the pickles will still be softer if you use slicing cukes and many have sadly discovered that the hard way. You may be happy with the result but most pickle makers are not. Second, since the discovery of listeria, a bacteria which grows even under refrigeration, many of the old 'fridge pickle' recipes are no longer considered safe because they contain too little vinegar, they are not acidic enough for even fridge storage. Cukes are a low-acid vegetable so botulism, in addition to the listeria, is a potential problem when refrigerator pickles are made improperly. Thus the citric acid in the Mrs. Wages mixes. Dave
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This NCHFP brochure has a recipe for Quick Sweet Pickle slices you could try. It does call for Pickling Lime. The recipe is on page 4, but if you haven't used Pickling Lime previously, review the instructions on the preceding pages. Carol Here is a link that might be useful: Quick Sweet Pickle Slices with Lime
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Comments (4)
Sure you can Astrid. ;) I'll even stick my neck out and say that most don't use pickling cukes to make their pickles with - especially sliced varieties. Regular cucumbers make great bread and butter, dill slices or slabs or spears, sweet slices or chunks, relishes, etc. The slices may be a little bigger than those from pickling varieties but just as good. We like dill slabs for hamburgers so I cut the cuke on the diagonal (degree is your choice) into about 3/8 inch slices and stack them in quart jars with a head of dill, pour on the boiling dill mix (3 c sugar, 2 T canning salt, 6 c vinegar, 2 T pickling spice) and process 10 min. in BWB. Just one idea. ;) Dave PS: I soak the cuke slabs in heavily iced water for 2 hours before putting them in jars. Keeps them crisper.
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Comments (2)
Dave, I will try it and find let you know how it works. I will be in Arkansas first week of October for vacation. we will be going to diamond state park and Mount Ida ti mine crystals. Have you been to any of these places, and If so any tips on which mines to go to , or other attractions? Thanks, Lee
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tami_ohio
Original Author
12 years ago
Well I lost that post.

Thank you both! I will give them a try. Our batch is ready to try. Maybe tonight. The only dill pickles I can buy are Mt Olive brand. Good old Vlassic uses garlic but doesn't list it in the ingredients. Opened a jar a couple of years ago and the whole kitchen reeked.

Tami

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