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Spicy Dill Refrigerator Pickles

HM_000107 Yesterday, my Step Mother-In-Law gave us a bunch of cucumbers and I decided to make them into refrigerator pickles.  These are so yummy and my entire family loves them.  They are also SOOO easy, as there’s no canning involved!  This recipe makes 1 gallon sized jar and will last in the refrigerator for up to 6 months…if they last that long!  Well I tasted one this morning, after “pickling” for about 10 hours and they were so good!  These get better and better the longer you let them “pickle”.  They will also get hotter and hotter from the jalapenos, so if you don’t like them spicy, then cut back on the jalapenos or leave them out all together.  They are really good with or without them.

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Spicy Dill Refrigerator Pickles

You will need:
1 gallon sized jar (I use recycle glass pickle jars I got through Freecycle)

Vegetables (this is what I use, but feel free to use what you have or like.  You can certainly leave out the jalapenos if you just want dill pickles):

  • about 7 cucumbers, sliced thinly
  • 2 onions, sliced thinly
  • 2 Jalapenos, sliced
  • 1/2 bell pepper, sliced

Alternate layers of the veggies in the jar until full.  Then add the following spices to the jar:

  • 2 tbsp. garlic powder
  • 4 tbsp. dill seed
  • 2 tbsp. whole black pepper
  • 4 tbsp. pickling spice
  • 1 tbsp. red pepper flakes
  • 1 tbsp. celery seed

Now you will need to make the brine:

  • 6 cups water
  • 1 cup white vinegar (can use apple cider, but the flavor will be different)
  • 1/4 cup canning or kosher salt
  • 1/2 cup white sugar

Add all the brine ingredients into a saucepan and bring to a boil.  Pour the brine over the veggies in the jar and screw on the lid.  Let cool and then refrigerate.  Can be refrigerated for up to 6 months.

Susan_Si2