Soicheatedrefrigeratordills Recipes

EASY REFRIGERATOR DILL PICKLES

Steps:

• Combine water, vinegar, salt, and sugar in a medium saucepan (see notes). Bring to a boil over medium-high heat. Whisk the solution to ensure sugar and salt have dissolved before turning off the heat.
• Turn off the heat and whisk in the turmeric.
• Allow the brine solution to cool to room temperature.
• Meanwhile, wash and slice the cucumbers into ¼-inch slices or spears (see notes).
• Add the cucumber slices fresh dill, smashed garlic clove, peppercorns, mustard seeds, and whole coriander to a clean quart-size jar (see note).
• Finish the jar by pouring enough brine solution into the jar making sure to cover the cucumbers (see note). Seal with an airtight lid and store in the refrigerator for at least one week for best results.
• Pickles should be good for at least 4 to 6 weeks after that.
• Make sure not to pack the cucumbers too tight, so there is enough room for the brine solution to do its magic.
• For uniform pickle slices, use a mandoline or even a crinkle-cut knife if you want to get fancy about how they are cut.
• Add the cucumber slices fresh dill, smashed garlic clove, peppercorns, mustard seeds, and whole coriander to a clean quart-size jar (see note).
• Finish the jar by pouring enough of the cooled brine solution into the jar making sure to cover the cucumbers. You should have more than enough of the brine solution to cover the cucumbers, but if you don't you can add equal amounts of water and vinegar to make up the difference.
• Seal with an airtight lid and store in the refrigerator for at least one week for best results.
• Pickles should be good for at least 4-6 weeks after that.

NOTHIN' SWEET ABOUT THESE SPICY REFRIGERATOR PICKLES

Steps:

• Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.
• Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.