SMALL-BATCH REFRIGERATOR DILL PICKLES
Just want a small amount of pickles with no cooking or processing? This recipe will fix you up with 3 to 4 half pint jars in about 10-15 minutes. The hard part is waiting the week until they are done! The recipe below calls for carrots, but you can use any fresh vegetable--my favorite is (canned) baby corn, but cucumber, green or jalapeño peppers, green beans or even legumes like chickpeas also work. I like making four different kinds with each batch I make. I use half pint canning jars with the plastic screw-on lids that you can buy separately, but you could use any leftover glass jar you have around, as long as it is sterilized before you use it.
Provided by Yobittles
Categories Vegetable
Time 15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- To make the brine, put water, vinegar, and salt in a small saucepan and heat to boiling. Remove from heat. (You can skip this step, but then your pickles will take longer to mature.).
- Pack each sterilized jar with prepared carrots, 1 sprig of dill, 1 clove of garlic, 1 bay leaf, and some of the mustard seeds, peppercorns, and chili flakes. I like to use miniature baby carrots (Green Giant kind) and just leave them whole. You can sterilize your jars by running them through the dishwasher and then not touching the insides or lip again.
- Pour the hot brine into the jars, filling the jar up to the inner lip (about 1/2" from the top). Screw on a lid and let them sit out on the counter for an hour or two to cool, then put in the fridge.
- Your pickles will be ready in about a week, depending on how thick the veggies are. Baby corn is usually ready in just a few days, but baby carrots take at least a week for the flavor to get to the center.
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osazee odumamwen
[email protected]I've been making these pickles for years and they're always a favorite. They're the perfect addition to any picnic or potluck.
Maraitza Maravilla
[email protected]These pickles are so easy to make and they're always a hit at parties. I highly recommend them!
King Markas
[email protected]I think I added too much vinegar to my pickles. They're way too sour.
Alinoor Abdullahi
[email protected]I followed the recipe exactly but my pickles didn't turn out as crispy as I would have liked.
Wasim Hassan Sheikh
[email protected]These pickles are a little too sour for my taste.
Mark Sullivan
[email protected]I'm not a big fan of pickles but these ones are really good.
Jocelyn Estrada
[email protected]These pickles are a great way to use up extra cucumbers from the garden.
Motin Hossain
[email protected]I love the flavor of these pickles! They're so tangy and flavorful.
Sibongiseni Michael
[email protected]These pickles are perfect for a quick snack or to add to salads and sandwiches.
Taiwo Akinyemi
[email protected]I've tried a lot of different pickle recipes but this one is my favorite. The pickles are always crispy and flavorful.
iam tj256
[email protected]These pickles are so easy to make and they taste delicious! I love that I can make a small batch so I don't have a ton of leftovers.
RL Gamers
[email protected]Made these pickles last night and they were a huge hit! The flavor was amazing and they were so crispy.