This quick brined refrigerator dill pickle recipe is combined with salt, crushed red pepper, mustard seed, a bit of garlic and water and vinegar. They are a flavorful snack with a lot of punch and crunch.
This is a fast and easy recipe to make so don't be intimidated! Quick brining means that you don't boil the brine and you place them in the refrigerator. They are not shelf stable.
This recipe is modified from a version of the lovely ladies Barr and Kimberly at Flavorista.
Don't feel like waiting a couple hours for the salt to work it's on the cucumbers. Just throw everything in the jar and be done with it. Still gonna be delicious and pickled and won't last long in your house anyway!
Can't find pickling cucumbers? Use the smallest cucumbers you can find or a kind that doesn't have very many seeds or has tiny seeds like the English cucumber
Use 2 tsp dried dill if you don't have fresh dill on hand.
Like pickled veggies? Substitute your favorite vegetable: green beans, okra, carrots, onions, etc...
Don't like it so vinegary? Play with water and vinegar ratio and try less vinegar.
Like pickled foods? Check out these recipes:
Like Cucumbers? Check out these recipes:
Things In My Kitchen
- Quart Wide Mouth Mason Jars - Put the pickles in it!
Quick Brined Refrigerator Pickles
EatSimpleFood.com
-Makes 2 Quart jars
Quick Brined Refrigerator Dill Pickles are a flavorful snack with a lot of punch. It's a fast and easy recipe to make so don't be intimidated!
- Author: beckie
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 2 Quart Sized Jars
- Category: Condiment
- Method: No Cooking Involved
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 10 small pickling cucumbers, sliced into 1/2" rounds
- 2 tsp garlic, minced
- 1 tsp crushed red pepper - optional for heat
- 1 tsp mustard seeds
- 4 1/2 Tbsp salt
- 1/3 cup fresh loosely packed dill
- ~ 5 cups white vinegar
- ~ 3 cups water
- 2 quart size jars
Instructions
- Place the cucumber slices in a bowl with 1 1/2 Tbsp sea salt. Cover and set aside for 2 hours.
- Grab two quart size jars. Add to each jar: ~ 2 1/2 Tbsp dill, 1 tsp minced garlic, 1/2 tsp crushed red pepper, 1/2 tsp mustard seed, 1 1/2 Tbsp Sea Salt, and whatever other spices strike your fancy.
- Drain and rinse cucumbers. Pack slices in quart size jars atop the herbs/spices and fill 2/3 cup way with white vinegar and 1/3 way with water. Make sure to cover the cukes in liquid. More vinegar will make them more sour.
- Put in the refrigerator for 24 hours. Good for 1 month in the refrigerator. Easy and Tangy! Happy Picklin'! Beckie
Notes
- Don't feel like waiting a couple hours for the salt to work it's on the cucumbers. Just throw everything in the jar and be done with it. Still gonna be delicious and pickled and won't last long in your house anyway!
- Can't find pickling cucumbers? Use the smallest cucumbers you can find or a kind that doesn't have very many seeds or has tiny seeds like the English cucumber
- Use 2 tsp dried dill if you don't have fresh dill on hand.
- Don't like it so vinegary? Play with water and vinegar ratio and try less vinegar.
Keywords: Brined, Quick Brined, Pickles, Cucumbers, Condiments, Snacks, Vegetarian, Vegan, Gluten Free, Dairy Free, Keto, Low Carb, Paleo, Whole 30
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