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Tuesday, August 5, 2014

How to Make Refrigerated Dill Pickles


If you have a garden right now you are probably knee deep in either cucumbers or zucchini.  Both of these veggies take off like wild fire in the right conditions, of which we've had here in the Midwest.
I have one child who will gladly chomp on a cucumber and I have one child that will only eat them after I beg and pledge and let her dip them in ranch dressing.  The husband and I both like them, but honestly when you have so many you have to find other things to do with them.
One of god's greatest gifts was turning a cucumber into a pickle.  I've loved dill pickles for as long as I can remember.  {Sweet pickles, not so much, sorry all you sweet pickle fans}.
Making my own?  Ha.  I had never even thought about doing that till this year.  Not being a huge fan of canning {I know....} I thought I'd try my hat at refrigerator pickles.  Sounded simple enough!
One night after I had all three kids in bed, I took to the kitchen and got started.  Shockingly, just about 30 minutes later I was done!  I was surprised at how quick it went, not to mention very easy.
I made another batch today and gave them to a good friend as we will be on vacation this week.  I hope she likes them as much as we do!
I will admit they taste a bit different than store bought ones, but they are very good.  Super crunchy, vinegary, with that taste of dill and garlic that I love.  And what is even better?  None of that fake junk you will often read on your pickle jar ingredients.  {Seriously, read what is in your pickle jar, I was shocked to read mine the other day}.
Give these beauties a try!

Refrigerated Dill Pickles
Print this Recipe!

3-4 medium sized cucumbers
1/4 c. dried minced onion
3 cloves of garlic
1/4 T. whole mustard seeds
1 T. dried dill weed
1/8 c. canning salt
1 c. apple cider vinegar
3 c. water

1.  Over low heat, in a saucepan dissolve all of the spices in the water and apple cider vinegar, stirring to combine.
2.  Sanitize 2 quarts jars and lids.
3.  Cut cucumbers into spears and place in the jars, squeezing the spears in tight.
4.  When liquid mixture is hot and spices have somewhat dissolved, pour into the jars, covering the cucumbers, filling to the top.
5.  Place seals and lids onto the jars and let sit at room temperature for 3 days.
6.  Invert jars once a day to mix up the spices.
7.  On day 4 place pickle jars in the fridge.  They will stay fresh for 6 months.

How else do you use up your cucumbers?

Would you like to comment?

  1. Can you tell im in catch up mode with all the comments? ;)

    I have many cucumbers getting done right about now plus one pile in my kitchen already. I think i found an easy solution! :)