Monday, August 8, 2016

Super Easy Dill Refrigerator Pickles

Although I've made many jars of pickles in the past, I've never tried my hand at refrigerator pickles. SO easy! And SO delicious! I should've been making them for years. Gather the ingredients from your local farmers' market, and spend just a few minutes to make a jar for your family!



Super Easy Dill Refrigerator Pickles

-Makes 1 quart jar-

5 (3-4") pickling cucumbers
2 c. water
1 c. white vinegar
1 T. kosher salt
1/2 t. sugar
1 t. pickling spice
big bunch of fresh dill
3 large cloves garlic, peeled
10-20 peppercorn kernels
1 small onion, coarsely sliced
1/2 of a small green bell pepper, coarsely sliced

- Slice cucumbers into spears, OR cut them into bite-size circles. (I used a crinkle-cutter to give mine a wavy edge, which is kind of fun!) Set aside.

- In a heavy, stainless steel saucepan, combine: water, vinegar, salt, sugar, and pickling spice. Bring to a boil, stirring to dissolve salt and sugar. Remove and cool to room temperature.

- Layer cucumbers, sprigs of dill, garlic, peppercorns, onions slices, and bell pepper slices into a clean quart canning jar. Pour cooled liquid over all. Seal with a canning jar lid and place in refrigerator; allow to sit for 48 hours before tasting.

- Will last for at least a month!

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Super Easy Dill Refrigerator Pickles

Although I've made many jars of pickles in the past, I've never tried my hand at refrigerator pickles. SO easy! And SO delicious! I should've been making them for years. Gather the ingredients from your local farmers' market, and spend just a few minutes to make a jar for your family!



Super Easy Dill Refrigerator Pickles

-Makes 1 quart jar-

5 (3-4") pickling cucumbers
2 c. water
1 c. white vinegar
1 T. kosher salt
1/2 t. sugar
1 t. pickling spice
big bunch of fresh dill
3 large cloves garlic, peeled
10-20 peppercorn kernels
1 small onion, coarsely sliced
1/2 of a small green bell pepper, coarsely sliced

- Slice cucumbers into spears, OR cut them into bite-size circles. (I used a crinkle-cutter to give mine a wavy edge, which is kind of fun!) Set aside.

- In a heavy, stainless steel saucepan, combine: water, vinegar, salt, sugar, and pickling spice. Bring to a boil, stirring to dissolve salt and sugar. Remove and cool to room temperature.

- Layer cucumbers, sprigs of dill, garlic, peppercorns, onions slices, and bell pepper slices into a clean quart canning jar. Pour cooled liquid over all. Seal with a canning jar lid and place in refrigerator; allow to sit for 48 hours before tasting.

- Will last for at least a month!

No comments:

Post a Comment

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