Easy Refrigerator Dill Pickles
 |
Hey, I have a great idea!
Let’s talk politics!
I mean, it’s not like any of of us have gotten enough of that from facebook, right?
Actually, let’s talk about something that doesn’t make me want to rip my hair out and stab my eyeballs with a needle.
Let’s talk about pickles. Homemade refrigerator pickles.
No canning, no water baths, no Ebola or E. Coli or listeria or zombie juice. Just pickles. From the refrigerator. Easy peasy.
I am not, not, not a fan of sweet pickles. There is a certain drive through chain that serves these big, juicy cheeseburgers and then they ruin them with sweet pickles. It’s ridiculous. Dill pickles, baby. Dill pickles all the way.
Go make some magic. Take an icky, gross, totally disgusting vegetable and chop it, pop it in the brine, and let it sit in your fridge for 48 hours. Ta-da! Pickles. Sour, vinegar-y, dill pickles.
Print
SaveRefrigerator Dill Pickles
Ingredients:
2 pounds of kirby cucumbers
1 1/2 cups white vinegar
1/8 cup sugar
4 teaspoons kosher salt
2 teaspoons mustard seeds
2 cups hot water
1 cup chopped fresh dill
1/4 teaspoon red pepper flakes
5 garlic cloves, peeled and crushed
Directions:
Wash the cucumbers. Slice them thinly into chips or into quarters or halves, depending on your preference.
Stir together the vinegar, sugar, salt, mustard seeds, and hot water. Let cool five minutes.
In a large bowl, toss together the cucumbers, dill, and garlic. Pour the brine over the cucumbers.
Place a lid or plate on top of the cucumbers to keep them submerged under the brine. Cover with plastic wrap and refrigerate for 48 hours.
Remove from the fridge and transfer the pickles to a mason jar. Pour the brine to the top of the jar to cover the pickles.
Store in the fridge.
recipe from Framed Cooks
|
I looooove pickles! I’ve made them before but it’s been years! I need to do it again. Yours are calling me!
Yes friggin’ please. Pickles are my jam. The PB to my jelly. The Ryan to my Rachel. The rainbow to my unicorn. I freaking love them and always order extra of them, on the side, whenever I go out. Who would have thought making them at home was so simple? I’m so doing this and then promptly eating the entire jar in one sitting, cause I’m a boss like that.
lydia — October 23rd, 2012 @ 11:36 am
@Hayley @ The Domestic Rebel, you are too funny. My two daughters esp. the oldest is exactly like you. We end up half way through a meal ordering even more! We made pickles this summer for the first time and shes even more in love and kids at school are super jealous of her lunches!
My husband loves pickles. I never thought about making my own because it seemed like so much trouble – but these, these look so easy! I’m going to have to try it
Well, I guess I’m gonna make pickles today.
I am not a canner either. Very skeery.
These are basically a pregnant woman’s dream!!!
Never tried making pickles – need to change that!!
Hey, I take offense- I LOVE cucumbers, like really can and have eaten a whole one as if it’s, we’ll a pickle. I also LOVE pickles, didn’t know they were so easy so these are must try now because I bet homemade (non-sweet, why does everyone who makes pickles make sweet pickles?) ones are so good.
I HATE cucumbers but LOVE pickles. There are very few things that can’t be made better with lots of salt. And vinegar. These sound awesome.
These look great! I will have try this. I don’t mind sweet pickles on their own, but hate them in stuff. I hate when I order fish and chips and my tartar sauce is made with sweet relish. The nerve!
I’m with you–sweet pickles have no place in my life. But DILL pickles, oh boy, I can eat ‘em by the jar full. And how easy is this?? I’m in pickle heaven.
I’ve never had to make pickles because I’ve got a grandma in my life who keeps our pantry pretty stocked! But the next time I’m feeling extra domestic, I should give these a whirl. They look great!
Hi! These look great! Do you know if you can use a sugar substitute (i.e. Splenda) in lieu of white sugar?
Karly — October 25th, 2012 @ 8:08 pm
@Cathy,
I’m honestly not sure. I don’t use sugar substitutes, so I have no idea how it’d work. Let us know if you try it!
I love this idea!!!! Do you know how long they keep in the fridge generally?
Karly — October 30th, 2012 @ 8:17 am
@Amanda,
They don’t last that long in my house, but you’d be safe keeping them up to a month.
I made these substituting fresh dill for dried dill weed spice and they still came out fantastic.
Learned a valuable lesson however: 1 cup fresh dill does NOT equal 1 cup of dried. I turned my first attempt into pickle sludge. lol
I did much better on the second attempt!
Pickles can be hard to find in Peru and when you find them, they’re always rubbery and flavorless. I’ve only heard of sweet refrigerator pickles and, like you, I’m not a fan. So these sound fabulous and easy. How do you get better than that? Thanks you!
Glad you liked my recipe…I always, always have a jar of these in my fridge. Well, whenever I can find Kirby cukes, which are the very best kind for this. Enjoy!