Great Crispy Dill Pickles Ready To Eat In 2 Days Recipes

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GREAT , CRISPY, DILL PICKLES, READY TO EAT IN 2 DAYS



Great , Crispy, Dill Pickles, Ready to Eat in 2 Days image

Make and share this Great , Crispy, Dill Pickles, Ready to Eat in 2 Days recipe from Food.com.

Provided by RobertRLB

Categories     < 60 Mins

Time 1h

Yield 10 Qts

Number Of Ingredients 7

10 lbs pickles, scrubed
1 bunch fresh dill
1/2 cup mustard seeds
30 peppercorns
15 fresh garlic cloves
25 tablespoons pickling salt
1 cup vinegar

Steps:

  • Bring to boil 4 to 5 quarts water.
  • add 2 1/2 TLB pickling salt per quart.
  • and 1 cup vinager.
  • let cool.
  • In clean quart jars add
  • 1 tsp muster seed.
  • 3 peppercorns.
  • 1-2 cloves garlic sliced or choped.
  • 1-2 spigs dill.
  • Quarter the pickles and fill jars.
  • Pour water mixture to top of jars and place in refrig.
  • Ready to eat in two days.
  • Will keep up to 2 months in refrig.
  • very crispy.

Nutrition Facts : Calories 134.7, Fat 3.5, SaturatedFat 0.3, Sodium 23263.1, Carbohydrate 23.3, Fiber 6.9, Sugar 16.6, Protein 5.3

REFRIGERATOR DILL PICKLES



Refrigerator Dill Pickles image

These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Provided by Tammy Gulgren

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P3DT25m

Yield 12

Number Of Ingredients 7

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

Steps:

  • Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
  • Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g

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