Making refrigerator dill pickles is a great option for those who are just starting to learn the art of home
pickling. Before you proceed with the advanced pickle recipes, you can start with this one first. The whole process
only takes about 15 minutes and there are only a few ingredients involved.
Dill pickles are widely available in many local stores. This is one of the all-time favorites of many
people, both the young and adult. If you love dill pickles and don’t want to be going in and out of the grocery
shop just to buy one, making your own pickles is a good idea. In this recipe, the pickles don’t have to be
processed in boiling water. You only need to keep it in a fridge and wait for several hours (minimum of one day)
and it’s ready to eat.
Making pickles out of cucumbers is one of the most exciting food preservation methods. If you grow cucumbers in
your backyard, you have all the opportunity to make your own dill pickles. There are a variety of cucumbers that
can be pickled but the smaller ones work the best.
Dill – the ‘Two For’ Plant
Dill is a perennial plant that is referred to as ‘two-for’ plant because it has two primary uses. It looks like
a cucumber. The leaves are used as an herb while the seeds are used as spice. Dill is very easy to grow and you
don’t have to pay close attention to it while it’s growing. However, you need to make sure it receives a lot of
sunlight. You can grow it in your backyard or anywhere in your garden as long as it gets enough heat coming from
the sun. Usually, this plant is used together with cucumber. Dill is known for its flavorful taste and it’s widely
used in enhancing the flavor of different dishes such as salads. It is also used to enhance flavors of vinegars and
Making refrigerator dill pickles is plain and simple. It’s crisp, crunchy and truly delicious. First, you
need to prepare all the ingredients and they are the following:
2 large onions, sliced thinly
1 cup of vinegar
40 sprigs of fresh dills
5 cloves of garlic, sliced thinly
A cup of canning salt
4 cups of water
15 cucumbers of smaller price
Here’s how you do it. Cut the cucumber into four (lengthwise) and place them in a large bowl. Make sure that
it’s clean since you’re going to store the refrigerator dill pickles for a long time. Otherwise, bacteria may grow
and proliferate. Next, add the dill sprigs, garlic and the onion. Let it sit still. Then, in a large saucepan, put
all the remaining ingredients over high heat and wait until it boils. You need to stir it constantly until the salt
has dissolved properly. Once the mixture has been entirely cooked, it’s time that you pour it on the sliced
cucumber. Cover the bowl with plastic wrap then place it in the fridge. After 24 hours in the refrigerator, it’s
ready to be served.
You can transfer the mixture in a smaller jar that is sealed with a lid. You can keep it up to three months in
the fridge. The most important reason why you need to strictly follow the recipe is to keep the balance between the
ingredients. Unless you have been pickling for so long now, you might find it really difficult to estimate the
This refrigerator dill pickles recipe can be paired with fried fish and meat, vegetables, roasted and grilled
Some other Techniques on Making Refrigerator dill pickles
If you plan to give some homemade dill pickles to your friends and relatives as a present, you can prepare
individual jars where you can directly put the mixture. The same cooking instructions would apply but this time,
instead of storing them all in a bowl, you can divide the mixture into several amounts and fit them in individual
jars. But make sure you the jars are clean and dry before placing the cucumbers. You may need to put them in a sub
boiling water bath canner. Bring it to a boil but remove the jars immediately to avoid any cracks. Don’t forget to
label these jars, put the expiry date so the people who will accept your gift would know until when the pickles is
good to eat.
Nutrition Facts on Refrigerator dill pickles
If you’re into a strict diet, you must be interested on the nutrients you will get from refrigerator dill
pickles. Well, you might be tempted to make your own after reading this article because this delicious recipe is
highly advisable for individuals who are observing low-fat living.
Refrigerator dill pickles only contain a very few calories! So even if you overeat, you’re not likely to gain a
lot. Only the dill has calories. All other ingredients including the garlic, vinegar, canning salt, etc. have zero
calories. Basically, one cup of chopped pickles has 17.2. Out of this amount, 13.4 came from carbohydrates, 1.7
come from fat, and the remaining 2.1 are from protein.
Dill is rich in vitamin K. One serving of refrigerator dill pickles can provide
you with 70% of vitamin K your body needs. This particular type of vitamin is very essential as it plays different
functions. It’s usually linked to blood clotting. Vitamin K contains glutamic acid, a chemical compound that
prevents blood clotting. People who suffer from nose bleeding, hemorrhaging, anemia, heavy menstrual flow are said
to be deficient in vitamin K. It also helps keep the bones healthy. Furthermore, vitamin K is has anti-inflammatory
properties. It also improves brain function.
Refrigerator dill pickles contain 52% of your daily requirement of sodium. It also contains other nutrients in
smaller amounts such as iron, magnesium, potassium and calcium.
Fats and Cholesterol
One serving of this recipe contains 200mg of fat which is equivalent to 1% of your body’s daily requirement. It
also contains 34.3 of omega-6 fatty acids. These are essential fatty acids that our body need. Omega-6 fatty acids
trigger inflammation which reduces that blood flow. This important nutrient is mostly found in plant products.
Pickles don’t have cholesterol so you can eat it without worrying about your heart.
So what are you waiting for? It’s time to make your own refrigerator dill pickles! Not only that it’s easy, it’s
also good for your health!
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