More pickles please….I tried a new pickle recipe, refrigerator dill pickles, and these guys were a hit!
I did a post about them a week ago but didn’t give the recipe. Â I hate giving out a recipe before I’ve had a chance to taste them….well the pickles have been sufficiently tasted and pass the family taste testing….they are a hit…so much so that they are GONE!!
The thing I love about these is that they can be in the refrigerator. Â No canning required. Â I made the original batch when the Midwest was bogged down in a heat wave. Â I didn’t want to heat up the house so the recipe was perfect.
Here’s the original recipe:
Slice cucumbers lengthwise into a gallon jar. Â Add 1/2 large onion sliced and some dill. Â (I put in 4 dill tops per 1.5 quart jar in the bottom and 2 heads on top) Â Boil 1 quart water, 1 pint cider vinegar, 1/4 Â cup salt and 3/4 cup sugar. Â Pour this slowly into jars over the cucumbers, dill and onions. Â These will keep for a year in the refrigerator, covered but not sealed.
I made 3~ 1.5 quart  jars and they are gone already.  This time around I am making 5 jars.  I put 1 tsp minced garlic in two of the jars….just for fun because I love garlic dill pickles.
We made 41 quarts worth of sauerkraut too….hubby was a fabulous help!
I use a recipe that does not require a crock. Â They ferment right in the jars. Â You can check out the recipe for the kraut here. Â Today I have dozens of ears of corn in my future….I don’t think anyone will be home to help me so I’ll have the mess all to myself…anyone want to come help!?! Â I’ll pay you in garden produce and farm fresh eggs.
Don’t forget to check yesterday’s post. Â You can win a gift certificate from Fat Quarter Shop.
I would love to come and help you but by the time I got there from NY, I think you would be finished. I just tried refrigerator bread and butter pickles and they were really good.
I just spent the last 3 days getting over 30 dozen ears of corn in the freezer. Good luck to you. It will be wonderful to have this winter!
I will be home tomorrow.
In the meantime, you can make good use of my fabulous pressure canner- a must for low-acid vegetables! :)
Although… your frozen corn is quite good.
I started to read your post and thought “she just tried a new pickle recipe recently” then of course I read further. So they are a bit hit! With your crowd in last weekend I guess 3 1.5 quarts of pickles could be consumed as good as they sound. It would take DH and I forever. I’ll check out the kraut recipe next. I’ve been thinking about you and recipes that use up lots of eggs. Is a recipe that uses 4 eggs appeal to you? I’ve got a good, fast, and easy French desert that starts on the stove and ends in the oven with fruit if you are interested. Sandi
I make the refrig dill pickles…. They are wonderful.
I used to can tomatoes, but got lazy over the years. This year I got a late start and everything in coming in and lots of it. The good thing is my kids will be happy to come over and take half of it;)
Debbie
All your canned stuff looks wonderful! I think I will try the pickles. I’ve never made pickles before, but they sound good and easy. I usually make jam, but haven’t even done that this year! Wish I had more time!
These look great! I can’t wait to try them.
I have a question about the sauerkraut recipe — it looks so good, too! It says “After the six weeks cold pack the jars for 30 minutes.” and I wasn’t sure what that meant? Do you mean to put them in a hot water bath or…? I’d be ever so grateful if you could help me out with more instructions!
Thank you!!!
~Angela~