Refrigerator dill pickles recipe. How to make small batch refrigerator pickles with your cucumber harvest that are ready to eat the next day. This small batch, homemade refrigerator pickle recipe is a great way to make pickles using apple cider vinegar that contains the mother. These refrigerator dill pickles not only taste great,they also don't require any special equipment to make. Eat them the next day or store your homemade refrigerator pickles for up to two weeks in your refrigerator.

Easy Homemade Refrigerator Dill Pickles

May 25, 2011
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Refrigerator dill pickles are an easy and delicious way to use up those extra cucumbers in your garden. They also make healthy addition to your diet. Learn how to make my easy, small batch, homemade refrigerator pickles at home. Plus discover the health benefits of fermented foods and the difference between pickled and fermented foods.

Refrigerator dill pickles recipe. How to make small batch refrigerator pickles with your cucumber harvest that are ready to eat the next day. Refrigerator dill pickles are an easy and delicious way to use up those extra cucumbers in your garden. They also make healthy addition to your diet. Learn how to make my easy, small batch, homemade refrigerator pickles at home. Plus discover the health benefits of fermented foods and the difference between pickled and fermented foods.

Now that we have our cucumber plants in the ground I’m already thinking about all of the ways I can use them in salads and other recipes to consume them. My favorite way to eat cucumbers though is as pickles. Making homemade refrigerator dill pickles is a great way to preserve your cucumber harvest past its shelf life. Plus pickling cucumbers is a lot easier than you may think.

Health Benefits of Fermented Foods

Eating fermented foods is a great way to naturally boost your body’s immunity and improve gut health. Fermented foods contain probiotic bacteria that benefits the body in a number of ways.

Fermented foods offer a number of health benefits. They are as follows:

  • They support the gut lining for a more robust immune system and help prevent inflammation from forming. 
  • Our bodies are more easily able to absorb necessary vitamins and minerals when we consume fermented foods. This also improves our gut’s ability to manufacture B vitamins and synthesise vitamin K.
  • Fermented foods are easier to digest than sugars and starches. It also helps to breakdown lactose found in dairy products into simpler sugar to improve digestion.
  • A healthy gut, aided by the ingestion of probiotics, such as those found in fermented foods, benefit the enteric nervous system. This in turn helps our gut create more serotonin which has a positive impact on mood and emotions.

Refrigerator dill pickles recipe. How to make small batch refrigerator pickles with your cucumber harvest that are ready to eat the next day. Refrigerator dill pickles are an easy and delicious way to use up those extra cucumbers in your garden. They also make healthy addition to your diet. Learn how to make my easy, small batch, homemade refrigerator pickles at home. Plus discover the health benefits of fermented foods and the difference between pickled and fermented foods.

Nutritional Benefits of Pickled Foods vs. Fermented Foods

Pickles are often thought of as a fermented food as they are made using vinegar, which undergoes the fermentation process. Pickled vegetables and fermented vegetables, however, aren’t quite the same thing.

While cucumbers are preserved in vinegar to make pickles, they don’t offer the same exact health benefits as true fermented foods. These foods include kombucha, kefir, sauerkraut, miso, kimchi, lassi, tempeh and yogurt. There are several reasons why pickled vegetables and fermented vegetables differ nutritionally.

When you pickle cucumbers in vinegar to make homemade refrigerator pickles, the cucumbers in this case have not been fermented. Therefore, when you consume refrigerator dill pickles you make a home, you are actually receiving the health benefits of food fermentation from the vinegar only.

Additionally, while vinegar is rich in probiotics, like other fermented foods, adding food to vinegar kills some of the good bacteria present. As vinegar is typically used to preserve foods from spoiling, it thereby destroys bacterial growth that causes food to go bad. This in turn kills not only the bad bacteria, but also some of the good bacteria naturally present in fermented food.

Further, when heat is added to fermented foods, it can further destroy the beneficial probiotics found in them. Therefore, adding heat to the pickling process to make dill pickles for canning, further diminishes their health benefits. (Learn more.)

Probiotic Benefits of Refrigerator Dill Pickles

However, by making refrigerator dill pickles with vinegar that still contains live bacteria, or the “mother” you can still support a healthy gut and immune health. Also, as homemade refrigerator pickles aren’t exposed to prolong or high heat, more of the benefits of the vinegar remain intact. 

Following is an easy recipe for making refrigerator dill pickles.

Refrigerator dill pickles recipe. How to make small batch refrigerator pickles with your cucumber harvest that are ready to eat the next day. This small batch, homemade refrigerator pickle recipe is a great way to make pickles using apple cider vinegar that contains the mother. These refrigerator dill pickles not only taste great,they also don't require any special equipment to make. Eat them the next day or store your homemade refrigerator pickles for up to two weeks in your refrigerator.

Homemade Refrigerator Dill Pickles Recipe

This small batch, homemade refrigerator pickle recipe is a great way to make pickles using apple cider vinegar that contains the mother. These refrigerator dill pickles not only taste great,they also don’t require any special equipment to make. Eat them the next day or store your homemade refrigerator pickles for up to two weeks in your refrigerator. 

Ingredients:

3/4 Cup Bragg’s Apple Cider Vinegar
2 Tablespoons granulated sugar
1/2 teaspoon sea salt
1 1/2 teaspoons Mountain Rose Herbs Pickling Spice
1 Cup hot water
1 pound Kirby cucumbers, sliced 1/4-inch thick
1/3 Cup fresh dill, chopped
2 cloves garlic, chopped

Refrigerator dill pickles recipe. How to make small batch refrigerator pickles with your cucumber harvest that are ready to eat the next day. This small batch, homemade refrigerator pickle recipe is a great way to make pickles using apple cider vinegar that contains the mother. These refrigerator dill pickles not only taste great,they also don't require any special equipment to make. Eat them the next day or store your homemade refrigerator pickles for up to two weeks in your refrigerator.

Directions:

Combine the vinegar, sugar, salt and pickling spice in a large glass bowl. Mix to combine.

Now add the hot water to the mixture, stirring until the sugar dissolves completely. Once fully dissolved, allow the pickle brine to cool to room temperature.

Once cooled, add the sliced cucumbers, chopped dill and garlic to a large bowl, then toss to combine.

Refrigerator dill pickles recipe. How to make small batch refrigerator pickles with your cucumber harvest that are ready to eat the next day. This small batch, homemade refrigerator pickle recipe is a great way to make pickles using apple cider vinegar that contains the mother. These refrigerator dill pickles not only taste great,they also don't require any special equipment to make. Eat them the next day or store your homemade refrigerator pickles for up to two weeks in your refrigerator.

Pour the cooled pickle brine over the garlic and cucumber slices. Turn to coat.

Transfer the cucumbers and brine to an airtight container, ensuring the cucumbers stay immersed in the brine. Then refrigerate overnight.

Your refrigerator dill pickles will be ready to eat the next day. You can store your homemade refrigerator pickles in your fridge for up to two weeks, in an airtight container.

Yield: 1/2 quart

Homemade Refrigerator Pickles

This recipe for homemade refrigerator pickles is a great way to make pickles using probiotic rich apple cider vinegar. These refrigerator dill pickles taste great, and don't require any special equipment to make.

This recipe for homemade refrigerator pickles is a great way to make pickles using probiotic rich apple cider vinegar. These small batch refrigerator dill pickles taste great, and don't require any special equipment to make.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 1 day
Total Time 1 day 10 minutes

Ingredients

  • 3/4 Cup Bragg’s Apple Cider Vinegar
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons Mountain Rose Herbs Pickling Spice
  • 1 Cup hot water
  • 1 pound Kirby cucumbers, sliced 1/4-inch thick
  • 1/3 Cup fresh dill, chopped
  • 2 cloves garlic, chopped

Instructions

Combine the vinegar, sugar, salt and pickling spice in a large glass bowl. Mix to combine.

Now add the hot water to the mixture, stirring until the sugar dissolves completely. Once fully dissolved, allow the pickle brine to cool to room temperature.

Once cooled, add the sliced cucumbers, chopped dill and garlic to a large bowl, then toss to combine.

Pour the cooled pickle brine over the garlic, dill and cucumber slices. Turn to coat.

Transfer the cucumbers and brine to an airtight container, ensuring the cucumbers stay immersed in the brine. Then refrigerate overnight.

Your refrigerator dill pickles will be ready to eat the next day. You can store your homemade refrigerator pickles in your fridge for up to two weeks, in an airtight container.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 91mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g

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4 Comments

  • janyclaire

    May 25, 2011 at 7:27 pm

    Mmmmmm.. love pickles! Just bought a house and planning on having a small veggie garden. I am going to be making these pickles. Thanks for sharing!

  • Naimah

    May 25, 2011 at 6:21 pm

    Wow I would’ve never thought they were so easy to make! Thank you so much for blogging about this! I will definitely pass this recipe along to my mom. 🙂

  • Mary

    May 28, 2011 at 5:08 am

    Thank you so much for the link to my blog. It really is appreciated. I hope you have a wonderful weekend. Blessings…Mary

  • Kathy

    November 13, 2011 at 8:33 am

    LOVE this! I have a son who is allergic to cucumbers and I miss pickles:( I could TOTALLY do this with zuchini.

Comments are closed.

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