Refrigerator Garlic Dill Pickle Recipe | Smells Like Home (2024)

FAQs

What is the difference between canning pickles and refrigerator pickles? ›

Refrigerator pickles, or quick pickles. These guys aren't shelf-stable (meaning that they need to stay chilled in the refrigerator rather than at room temperature), and they won't last as long as canned pickles, but then again they don't need to because they are so delicious, crisp, and versatile.

Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.

If you are in a high-risk group for food-borne illness, treat refrigerator pickles as fresh food and consume them within 3 days. Otherwise, you should consume only fermented or canned pickles.

Sterilizing jars and standing over a steamy water bath for hours is not the most pleasurable way to spend a summer day! You can skip that whole process and make the next best thing – refrigerator pickles.

Even in two hours, pickles' texture can start to change. Warm temperatures cause pickles to soften and lose their crunchy texture. Keeping them cool keeps them crisp. Fridge-cold temperatures prevent mold and yeast from forming in the pickle jar, but other factors can affect the contents, too.

This is known as refrigerator pickling. Because the cucumber is neither cooked nor fermented, this is perhaps the crispiest pickle that can be made. However, it must be kept refrigerated at all times, so it is not as useful for preserving large batches of cukes at one time.

Olive all use the term on their websites, in advertisem*nts, and in the product descriptions of their pickle varieties. When asked why the word isn't on the front of the jars, all three companies provided nearly the same answer: They feel the word “pickle” isn't necessary on pickles packaged in clear glass containers.

Bring to a boil and turn off heat, if pickling in the refrigerator. If you are canning the pickles, keep the brine at a simmer. Fill each clean jar with 2 garlic cloves, 1/2 tsp mustard seed, 1 bay leaf, 2 dill flower heads, and 1/8 tsp Ball® pickle crisp.

Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature. These pickles are spoiled and should be discarded.

Making sure enough vinegar is added to the cucumbers is important to make safe pickles; Clostridium botulinum can grow in improperly canned, pickled foods with a pH higher than 4.6. It is critical to use scientifically tested recipes for making pickles to ensure their safety.

How much vinegar to prevent botulism? ›

For canning, a 5% acidity level is required for safety reasons. The recipe requiring 5% vinegar level is because the produce that is being used in the recipe is low acid food. Any less than a 5% level will not destroy the dangerous bacteria that cause botulism.

Is Pickle Juice the same as pickle brine? No. Whilst the base of both pickle brine and Pickle Juice is vinegar, that is where the similarity ends. Pickle brine contains sugar, protein and other nasty items which are not helpful for athletes.

Ideally, you'll want to sterilise your jars right before you intend to use them. This will reduce the likelihood of any toxins or dirt entering the container from the air around you or even spreading from your kitchen surfaces.

Wash jars in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover completely with hot water. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges from kettle. Turn off heat and let jars stand in hot water.

A peppery dill pickle flavor. This mix contains herb and spice components and all you need to do is just add vinegar and water through the canning process.

The pickles are brined and turned upside down on the counter for one hour. They are then stored right side up in the refrigerator where the heat and the pressure have created a seal on the jar. Pickles done this way can last a few months in the refrigerator, and … they stay crispy!

The major difference between quick pickling and regular pickling is that we're not canning anything, and the vegetables must be stored in the fridge and eaten within a month or two of making them. But you can make as small or large of a batch as you'd like!

While any cucumber can be pickled, pickling cucumbers, or Kirby cucumbers, work best. They have bumpy, spiny skins, are never waxed, and range in color from pale yellow to dark green. Burpless cucumbers are the sweetest type of cucumber. They have thin skins, are easier to digest, and are practically seedless.