Spicy garlic dill refrigerator pickles
- maybcrazygarlic
- Jul 31
- 1 min read
The garden giveth...slowly. Similar to many of you, we have had a wacky weather year so far. The maturing and ripening process has been limping along for most of our stuff. I go out with high hopes and end up with a small handful of beans, tomatoes and few pickling cukes. I'm not including the 10 zucchinis but hey, that happens to everyone who dares to plant zukes.
Rather than waste my tiny harvest, they will all be turned into a beautiful jar of pickles. Not the zucchini though, they will meet another fate.
Refrigerator pickles are an easy way to preserve your veggies for several weeks and make great accompaniments to all summer meals. This is an easy basic recipe that is easily adaptable to your tastes and what you have on hand. Add as much garlic as you like, pickled garlic is the best!
1
Recipe notes
This is a great basic brine that you can use with other vegetables also. Some others that pickle well are asparagus, carrots, sweet peppers, eggplant and radishes. Fresh herbs can also be added, such as rosemary, thyme, cilantro and tarragon.
Notes
1
Wash all veggies and cut into desired sizes. For this recipe, I cut the blossom end off of the cucumber and cut each cuke into 6 spears. Cut Jalapeno into quarters and remove seeds. I prefer to leave the garlic whole but it can be cut into smaller sizes. I also added some green and yellow beans trimmed and cherry tomatoes sliced in half. These are optional, feel free to add whatever veggies you like.
2
In a washed and dried quart canning jar; add to the bottom, your dried chili pepper, dill fronds and spices. Pack all of your vegetables in the jar as tight as possible leaving about 1/2 inch of headroom.
3
In a non-reactive saucepan add the vinegar, water, salt and sugar for your brine. Place on medium heat and stir several times until all the salt and sugar is dissolved and it begins to come to a boil.
4
Remove brine from heat and carefully pour into the prepared jar until the vegetables are covered. Place the lid on the jar and leave on the counter to cool for about 2 hours. After it is cooled, transfer to the refrigerator for storage. They are best after a day and last several weeks in the refrigerator.
Instructions
3-4 pickling cucumbers
5-6 cloves of peeled garlic
1 dried chili pepper
1 jalapeno peppers
2 cups of 5% acidity white vinegar
1 cup of water
1 tbsp pickling salt
1 tbsp sugar
1 tsp pickling spice
1/2 tsp celery seeds (optional)
1/2 tsp dried oregano (optional)
a few fresh dill fronds
Spicy garlic dill refrigerator pickles
Spicy garlic dill refrigerator pickles
Suzanne Countryman
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When your garden is overflowing with beautiful veggies and you don't want any to go to waste, refrigerator pickles are a quick and easy way to preserve the bounty. This basic pickling recipe is extremely flexible, experiment with different veggies and both fresh and dried herbs for a tasty treat. Refrigerator pickles will last for several weeks in the fridge, although not as long in my house!
Servings :
Calories:
Prep Time
15 min
Cooking Time
5 min
Rest Time
60 min
Total Time
1 hour 20 min
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