Tuesday, August 15, 2017

Sweet and Spicy Refrigerator Dill Pickles


We just love our sweet and spicy pickles with pulled pork sandwiches or any kind of sandwich for that matter.  These pickles take no time at all to put in a jar to cure for a few days.  
I store mine in a large pickle jar that I once got pickles in from a big box store but any kind of large jar with a lid will work.  If you don't have one jar big enough, divide ingredients between several quart sized jars. 

  • 7 - 8 cups thinly sliced cucumbers  (a mandolin works well)
  • 1 cup thinly sliced and quartered onions
  • 1 cup thinly sliced and quartered green peppers
  • 1 tablespoon pickling salt
  • 4 cups sugar
  • 2 cups white vinegar
  • 2 teaspoons celery seed
  • 1 teaspoon crushed red chili pepper
  • 1 teaspoon mustard seed
  • 2 sprigs fresh dill heads (the umbrella looking part)
  1. Combine the cucumbers, onions, green peppers and salt in a large bowl and allow to sit for one hour.  Drain well.
  2. Put one dill head in the bottom of the jar and fill with cucumbers right to the top, packing down a bit to fit in as many as possible.  Add one more dill sprig to the top.
  3. In a large saucepan, combine the sugar, vinegar, and spices.  Bring to a boil and stir until the sugar has melted.
  4. Pour the hot brine over the cucumbers, covering all the cucumbers.
  5. Put on the lid and refrigerate a few days to allow the cucumbers to cure before eating.
Once cured, the pickles stay well in the refrigerator a few weeks. 



8 comments:

  1. Is it possible to seal the jars after the hot brine is poured in the jars and then process so they will last longer than a few weeks?

    ReplyDelete
    Replies
    1. I haven't ever tried to process them properly. I found this information on a canning website.
      Refrigerator pickles
      Some pickle recipes that call for
      enough vinegar (5 percent acetic
      acid) can be stored safely in the
      refrigerator at 40° F or colder for up
      to 1 month.
      These pickles do not require heat
      processing, but they must be kept
      refrigerated.Do not decrease the
      amount of vinegar in these recipes;
      an unsafe product may result.

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  2. This comment has been removed by the author.

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  3. This sounds so delicious and quick to do. I have tried a similar recipe in the past with zucchini and they were delicious. I must try this pickle one.

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    Replies
    1. Rosella, Is there a link to your zucchini recipe? I love pickled zucchini and would love a refrigerator recipe. Thanks.

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  4. Hi Lovella, Does the jar need to be glass or would plastic be okay?

    ReplyDelete
    Replies
    1. I will respond for Lovella as she is away. Just a few thoughts ... you should be okay if the plastic is "food grade" and able to withstand the hot liquid. Also as plastic containers can take on the pickled scent, you may not be able to use them for other food later.

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  5. I just opened my first jar of these today. They are delicious. So easy to make and tasty. I will be making more in the future. Thanks for posting. It's too bad we don't have fresh cucumbers year round. It would be nice to have these in the fridge in the winter.

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