Super Simple Refrigerator Dill Pickles

I’ve never made pickles before but was a little intimidated by canning, so I figured the fridge variety would start me off… and it definitely paid out. These are amazing and just what I was looking for: super crisp, dilly, tangy (but not too tangy), and garlic-free (low-fodmap). I analyzed a lot of recipes then settled on a combo based on the flavors I was looking for and the ingredients that were easily accessible. My only regret is that fresh cuke season is over!

The recipe might seem a little vague, but I’ll explain it based on exactly what I did, and most measurements are exact. I might get some terms incorrect here — I’m no canning expert — so please let me know and I’ll fix it.

Though the photo shows three jars and one small one, it actually made four large and one small one — the fourth one just went to my mom before I snapped the picture.

refrigerator-pickles

Super Simple Refrigerator Dill Pickles

  • Servings: 4 large jars plus 1 small jar
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For the jars:
1 (3L) basket size two cucumbers (this fit into 3 of the jars)
1 small pile of miscellany veggies (this fit into the final jar, and included peppers, green beans, a couple cukes, carrots, and radishes
~2 teaspoons per jar mustard seeds
Large handful fresh dill weed
Turmeric (see instructions)

For the brine:
3 cups water
1 1/2 cups cider vinegar
1 1/2 cups white vinegar
1 1/2 tablespoons coarse/pickling salt
1 1/2 tablespoons white sugar

Cut the ends off of the cucumbers, then stuff them into the jars. Trim the stems from the veggies and do the same. Add the mustard seeds and dill weed to the jar. For one of the cucumber jars, I sliced them in half. For the veggies, I nixed the mustard seeds and added about a teaspoon turmeric. I didn’t really notice any difference.

Put the water, cider vinegar, white vinegar, salt, and sugar in a saucepan. Bring to a boil on medium heat, stirring until the salt and sugar dissolve. Remove from heat and pour into the jars, leaving 1-inch headspace.  Put on the lids and lightly screw the tops. Let cool completely, then refrigerate.

Notes:

  • As mentioned, I didn’t really notice much difference adding the turmeric. That jar is more vinegary, but the peppers and beans might just absorb more.
  • I read that you pretty much want to do a 1:1 ratio with vinegar and water. I was going to do all cider vinegar but the store only had small bottles, so I went with some white.
  • I added the sugar because I knew I wouldn’t eat them if they were TOO sour. The amount seemed perfect! My mom (who also got a jar) mentioned they could have had more salt, but I found them salty enough (and I really like salt… so maybe it was just her jar?)
  • love dill, and definitely could have added more!
  • I had a tiny jar and a couple pickles left, and love bread and butter pickles, so added more sugar (about a tablespoon) just into that jar. They are good — still quite sour — but I love the originals so much that I would just make them from here forward.
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Picnic Potato Salad

The addition of pickle juice is what sets this potato salad apart. I use a vinegar-free and preservative-free kosher dill pickle that has garlic and dill in the ingredients. The brand is Bubbies, and I’m a fan because (a) they’re really, really good and (b) they don’t have vinegar, which normally overpowers the average pickle (for me). They have a fantastic zing and a delicious garlic flavor. If the pickles you are using lack garlic, you might want to add a minced clove or two to taste. For this salad, served right away at room temperature, straight from the fridge, or on a paper plate in the afternoon sun are the best ways to enjoy it. Without having to worry about the mayo, it makes for the picnic side dish.

potato salad (dill pickle)2

Picnic Potato Salad

2 1/2 pounds (1135g) waxy potatoes, cut into 1 1/2-inch pieces
1 1/2 teaspoons (7mL) fine sea or Himalayan salt, plus more to taste
3 tablespoons (45mL) pickle juice
1 tablespoon (15mL) brown mustard
Freshly ground black pepper, to taste
4 1/2 tablespoons (67mL) mild extra-virgin olive oil
1/4 cup (60mL) finely chopped red onion
3 tablespoons (45mL) finely chopped fresh dill
2 stalks celery, finely chopped
1 kosher pickle, finely chopped

Put the potatoes in a saucepan and cover with water by about 1-inch. Bring to a boil with 1 teaspoon (5mL) of the salt. Reduce to a simmer and cook until potatoes are tender, about 10 minutes. Drain and cool for about 10 minutes.

Put the pickle juice, mustard, remaining salt, and a few grinds of black pepper in a large bowl. Add the oil in a steady stream, whisking to emulsify. Mix in the onion, dill, celery, and pickle. Once the potatoes are cool, add them to the mixture. Toss to combine. Refrigerate until serving or packing for a picnic.

potato salad (dill pickle)4