Saturday, August 3, 2013

10 Minute Refrigerator Dill Pickles



Friends. Hi.

It's been a zoo around here. What? You, too?
Well, I have a lot of updates, or at least several.

But we have a VIP guest coming in from out of state for the weekend and there're zucchinis to sweat (that sounds gross) and chocolate souffles to bake, so I'll make this quick.

Somewhere around Monday night, just get ready for photo overload and the like. I have pretty pictures to share.

For now?

More pickles. These are the refrigerator kind, which means you don't have to can them. In fact, they required NO COOKING AT ALL. Just a few spices, some cukes, and 10 minutes of your time. Tops.

My friend Jess brought these to our Monday night Church group a couple weeks ago and I wanted to dive into the jar and swim the brine like it was the Dead Sea.

And that's no exaggeration.

She found the recipe in our local Edible Michiana mag, and as fate would have it, I had already dog-eared the recipe myself! I went with her modifications, because the pickles were perfection. I wouldn't dare mess with 'em. They are dilly and garlicky and not at all sweet.

Take a quart jar and add 1 T salt*, 1.5 T sugar, 1/4 t black peppercorns (heaping), 1/4 t mustard seed (heaping), 1 T chopped garlic (about 4 cloves), 1/2 cup white vinegar, and "fresh dill to taste" (I used one head of dill and a 3" section of the feathery stuff).

Note: If you don't grow your own dill, you can usually find it at a farmer's market or stand this time of year. Or ask a gardener friend. She will probably give you some. :)

*EDIT: I recommend using regular table salt. If using canning salt, cut the amount by up to half. 

Add sliced cucumbers. (This was about 4 pickling cucumbers from my garden, each about 4" long. You could also use the English cucumbers from the store, but not the regular larger kind because the skin would be too tough.) (Again, now is a great time to buy these at a farmer's market for dirt cheap!)

Fill the jar with warm water, screw a lid on, and shake until the sugar and salt have dissolved.

 Stick the jar in the fridge for about 24 hours, but don't beat yourself up if you can't wait that long.

You're probably going to suffer immediate and intense pickle hoarding tendencies and you may be tempted to tell your kids that they wouldn't like them so you can have more for yourself. Again, we're all only human.

Pickles will keep for up to 3 weeks, but empirical evidence shows that they generally only last about 2.2 days, on average.

What do you have planned for the rest of the weekend? What have I missed while I was out?

Vinegarly Yours,
FPFG

PS - Looking to can some pickles? I've got the best, easiest, most DELISH recipe for Amish dills. You can do it! I know you can!

38 comments:

  1. Couple questions.. for the cooking challenged ..

    T = tablespoon and
    t= teaspoon

    is that correct?

    and when you say 4 cloves of garlic... do you mean 4 little pieces of the clove or four full cloves?? TY :)

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    1. Good questions!
      T = tablespoon
      t = teaspoon
      Bingo!

      And cloves of garlic = the little pieces. The whole big thing is the bulb. I do love garlic, but 4 bulbs might be a bit intense! haha

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    2. My sister made these for our yearly beach vaca. We ate every single one. I am now making this recipe for a salad!

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  2. I'm so glad they turned out for you! I really don't measure much, and sometimes fudge when I don't have everything in the pantry, so I was hoping everyone's turned out like mine! I keep adding new cukes to the brine every few days, but it's time to do it again! I have extra cukes in the garden everyone! Take a number!

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  3. I love pickles! If they taste as good as they look yours are going to be amazing. I'm pinning this now.

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  4. Who knew you could make pickles in the refrigerator? Not me! I'm pretty cookingly challenged, so these will be right up my alley.

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    1. Your life will be forever changed. I personally guarantee it.

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  5. Oh my, going to make these for sure! I like the notion of a jar of fresh pickles within 24 hours (or so, tee hee,). If I get myself in gear, a jar could be waiting for our camping trip on Monday! Hmm....

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  6. Looks yummy!

    I will likely be reading, taking a nice walk and quite possibly... Eating my way through Sunday.

    Have a beautiful day!
    Xo

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  7. Yum. Yum. Yum. Too bad I am at the hospital this morning taking pictures of babies or I would whip these up at once. My favorite farmer in all the world just happened to give me some cucumbers last night. He doesn't have dill on his farm though and if I asked him for some he would no doubt tell me he doesn't grow fancy things like that. #farmerdaddy

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  8. Why oh why did I only plant regular cucumbers? In my defense I thought they were english. Next year I'm going to do better. Putting a note in my garden journal asap: plant english/pickling cucumbers and dill. Dang.it.

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  9. These sound much more fun to make on a hot day than canning for sure! Happy Sunday!

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  10. We're just about to finish off a jar of refrigerator sweet pickles and I have a feeling my whole family wanted dill. These are up next. Thanks, FPFG!

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  11. so thank you for another reason to eat sugar with my vegetables- and yeah, I bought some squirrely little cukes at my farmers market yesterday. they will meet a happy ending.
    you got any recipes for sugar and corn and sugar and tomatoes????
    thank you ahead of time.
    Oh, I love the bowl...Pier 1...I got one too.

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  12. I cannot wait to try these!! They look exactly like my Grandma's jars of pickles, and no one in the family has the recipe! Hoping they taste the same! I like exclamation points!!

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  13. Trying this today. Last year's recipe was a flop. Keeping my fingers crossed this is better. It looks great!

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  14. Just wondering what would happen if I didn't use fresh dill? Would it still work??

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    1. I haven't tried it, but let me know. I'm curious and will be even more-so come November. :/

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  15. Alright-I read this a mere 10 minutes ago and I now have a jar in my refrigerator! Cant wait to taste! Thank you!!

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  16. These are absolutely perfect! I love anything with vinegar. Thanks for a great recipe to add to my collection.

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  17. Your "pin it" button just made my life easier! Thank you FPFG!

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  18. I have made these twice now! And one time after we ate the first batch, I refilled the jar with more cucumbers and the second batch was just as good! I made spears instead of "chips" because my cakes were longer and skinnier than round :-)

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    1. I told you!

      Any girl that loves a pungent pickle as much as me is a guaranteed soul sister. :)

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  19. I made these last week and just cracked open the first jar tonight (I had enough cucumbers to do one & half jars). I had run out of white vinegar, so used only red-wine on the half jar and half white/red on the first full jar (which we haven't opened yet), so I can't report a comparison, possibly just a bit more potent?

    Anyways, oh so yummy and I shared it on my blog tonight, sending them all to you to look at your pics because they are so gorgeous and I had none :)

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    1. And to be clear, by "all", I mean the one or two people that actually read my blog!

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  20. Thank you so much for share this post .. i had a fabulous experience with this refrigretor

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  21. Been making these - 2 jars per week - in the midst of our snow and cold (ingredients from the store). Partly, because they are sooo good and partly because they make me hopeful that one day again I will be able to go to the garden and make them from the contents of my yard. My boys love them and when they put them in their school lunches, they ask if they count as a vegetable. Totally, right?!

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  22. Just made my first batch of these from the garden this year. Yippee!

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  23. Would it still be ok without the sugar?

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  24. Would it still work without the mustard seeds? I have everything else on hand but that item. I am anxious to try these, but definitely want to make sure they are done correctly. Thank you :)

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  25. Cleaning a refrigerator is really easy if you pour the cleaner into a spray bottle, or use from a bowl with a sponge. Try using a cleaner that prevents mold and mildew.
    best refrigerator brand

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  26. Anyone have a bread and butter pickle version?

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  27. Did you use regular salt or canning salt?

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  28. Did this with banana peppers and they turned out great. They stayed crispy and crunchy. Delicious.

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