Best 3 Sweet Dill Refrigerator Pickles Recipes
Whether you plan on enjoying these sweet dill refrigerator pickles with your family and friends at your next barbecue or enjoying them yourself for a crunchy, flavorful snack, they are sure to become a favorite. Dill pickles are a classic summer staple for many people. They have that perfect balance of sweet and tangy flavors that can elevate any meal. However, some people are not fans of the vinegar-based brine that is typically used to make dill pickles. If you are one of those people, then you will be happy to know that there is another way to make dill pickles: using a sweet brine. Sweet dill refrigerator pickles are just as delicious as traditional dill pickles, but they have a more mellow flavor that is sure to please everyone.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET DILL REFRIGERATOR PICKLES
Dill and cucumbers are natural companions in a number of dishes. I turn to this recipe every summer when my garden is in full bloom. My family can hardly wait to eat these pickles.-Kay Curtis, Guthrie, Oklahoma
Provided by Taste of Home
Time 30m
Yield 3-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 506mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
SLIGHTLY SWEET DILL REFRIGERATOR PICKLES
Provided by Amelia Saltsman
Categories Side Fourth of July Low Fat Vegetarian Low Cal Backyard BBQ Vinegar Cucumber Summer Healthy Low Cholesterol Vegan Dill Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 quarts
Number Of Ingredients 10
Steps:
- Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
- Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
- Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.
SLICED, SPICED AND ICED REFRIGERATOR SWEET DILL PICKLES
Feeling a little lazy and not wanting to can, I was looking for a good recipe for chilled dill pickles, but couldn't quite find the exact recipe I wanted so I have adapted a recipe from Group Recipes and Epicurious to fit my needs. It's slightly sweet with the lovely taste of dill. I hope this fits your needs too! :) Cooking time is marinating time. Thank you for the inspiration coconutlime and Amelia Saltsman!
Provided by Sharon123
Categories Vegetable
Time P7DT15m
Yield 4 pint jars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Evenly divide the garlic, fresh dill and sliced cucumbers among four wide mouthed pint jars.
- Before adding the mustard seed, red pepper flakes, peppercorns(if using) and dill seed, crush them slightly. You can use your hands, a mortar and pestle, or give then one quick whiz in the food processor(optional).
- In a saucepan, mix together vinegar, water, sugar, red pepper flakes, celery seed, salt, mustard seed and dill seed. Heat to just dissolve sugar, then remove and let cool. Use a funnel to fill each jar with the cooled brining liquid. The spices may float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars. Cap tightly and refrigerate at least one week before eating. Enjoy!
- It was suggested you do this over a large bowl. The cucumbers start to float and displace liquid. Add the overflow back into the brining mixture before you fill up the next jar. No mess! :).
Tips:
- Use a variety of cucumbers for different textures and flavors. Kirby cucumbers are a good choice because they are small and have a crisp texture, while pickling cucumbers are larger and have a milder flavor.
- Soak the cucumbers in ice water for at least 4 hours before pickling. This will help them to stay crisp.
- Use a clean, sterilized jar for pickling. This will help to prevent spoilage.
- Pack the cucumbers tightly into the jar, but do not overcrowd them. Leave about 1 inch of headspace at the top of the jar.
- Use a brine that is strong enough to preserve the cucumbers, but not too strong that it makes them too salty. A good rule of thumb is to use 1 cup of vinegar to 2 cups of water.
- Add sugar and spices to the brine to taste. Common spices used in dill pickles include dill weed, garlic, mustard seeds, and red pepper flakes.
- Cover the jar tightly and store it in a cool, dark place for at least 2 weeks before eating. The longer you let the pickles ferment, the more flavorful they will become.
Conclusion:
Sweet dill refrigerator pickles are a delicious and easy-to-make snack or side dish. They are perfect for summer picnics and potlucks. With a few simple ingredients and a little bit of time, you can make your own delicious dill pickles at home. So next time you're looking for a healthy and refreshing snack, reach for a sweet dill refrigerator pickle!
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