Easy Refrigerator Dills

Alas the beach, and the FABULOUS cake Little Sis made for my birthday, are in the past… back to the grind of work and school (for me) and needing healthy snacks and sides.  I come from pickle people and pickles are a lovely and potentially healthy side or snack, but….. Yes, you know what’s coming next.  You just can’t find healthy pickles very easily.

Little Sis threw up her hands last year over the amount of sugar in processed sweet pickles and after asking you, our wonderful readers, for help and input, she offered up this very fine recipe that replaces those store bought pickles with something very tasty but much healthier.

We enjoy her pickles very much.  In fact I keep a large jar in the frig in which I started the pickles by following her recipe and to which I add another cucumber, another Tbsp of sugar and apple cider vinegar and a pinch of salt 3 or 4 times before following the recipe again.

But what about dill pickles?  They cost a bloody fortune!  So I’ve adapted Little Sis’ approach to dill pickles and although my son thought the results a little too garlicky – the beauty part is that I can change it next time!  In fact I’ve added another cucumber to the jar method without adding any more flavor and this has toned it down more to his liking.

Heck this is so easy, one could have several varieties going at the same time!

This is very much like the original recipe but with less sugar as well as the addition of garlic, dill and pepper flakes.

Easy Refrigerator Dills

1 large English cucumber or 2 medium cucumbers
2 c water
1 small clove garlic, minced or mashed (I used a fairly large clove and it was a bit strong – so use less for less garlic flavor)
1/2 c apple cider
1 Tbsp sugar
1 tsp salt
1/2 tsp mustard
1/2 – 1 tsp dill
pinch pepper flakes

Heat water, garlic, sugar, salt, and apple cider vinegar to almost boiling, or until sugar and salt are dissolved
Let cool to room temperature
Slice cucumber(s) and place in glass bowl or jar with a cover
When liquid is cooler, add the spices, stir and pour over cucumbers.

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Store in the refrigerator and give a couple of hours for flavor to develop.
Keep a sweet and a dill jar going in the frig – makes a great side dish, snack for school or work or on a hot day.  Nothing like a cool pickle on a hot day!

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Make note if you think one taste is too strong and reduce or increase for the next batch!

Although cucumbers are not summer-time cheap yet, I still find this less expensive than pickles….. and with less processing, less sugar and less other ingredients.  A whole lot easier to swallow!!

 

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20 responses

  1. I love quick pickles like this and there is certainly no need for them to have more than the merest hint of sugar. Your preparation sounds yummy. Love pickles!

    • I do too! A great snack for growing boys – along with a jar of peanut butter and a box of crackers or loaf of bread, right? ;-)

  2. I have wanted a good refrigerator pickle recipe! I have never made a pickle in my life and I always figured there’d be steps I’d leave out. :-) Thank you for this excellent recipe. I can’t wait to give it a try!

    • You are welcome! Pickles don’t have to be hard ;-) Of course these don’t keep as well as cooked / canned pickles, but we’ve had batches last over 2 weeks without a problem in the refrigerator.

    • Sorry for the lack of clarity Ann! Mustard seed and I used dry dill. Fresh would be lovely and generally is not as strong per measure as dry. Lovely thing is you can add more if you don’t get it right the first time. We just went out of town for 10 days and left jars of both sweet and dill from these recipes in the frig and they were fine when we returned and have all been eaten without any spoilage in a 2 week period.

  3. Pingback: Simply Natural Saturdays ~ Link Up 6/21 - Brittleby's Corner

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