Apple Cider Vinegar Dill Pickles Recipe
Refrigerator dill pickles using apple cider vinegar and dill seeds are a delicious and easy way to enjoy homemade pickles without the need for any canning equipment.
The recipe is also versatile as you can adjust the amounts of ingredients to your liking.
Ingredients:
2-3 cucumbers, thinly sliced
1 cup water
1 cup apple cider vinegar
1 tablespoon salt
2 tablespoons sugar
1 tablespoon dill seeds
3-4 cloves garlic, sliced
1/2 teaspoon black peppercorns
Instructions:
Prepare the vinegar mixture
In a medium saucepan, combine the water, apple cider vinegar, salt, sugar, dill seeds, sliced garlic, and black peppercorns. Bring the mixture to a boil over medium heat, stirring occasionally. Once the mixture has come to a boil, remove it from heat and let it cool to room temperature.
2. Slice the cucumbers
While the vinegar mixture cools, slice the cucumbers thinly and place them into a large jar with a tight-fitting lid.
3. Combine the cucumbers and vinegar mixture
Once the vinegar mixture has cooled, pour it over the cucumbers in the jar. Use a spoon to gently press down on the cucumbers to ensure they are fully covered in the vinegar mixture.
4. Refrigerate the pickles
Seal the jar tightly with its lid and refrigerate for at least 2-3 hours or until the cucumbers have absorbed the vinegar mixture and taken on a pickled flavor. These pickles can be stored in the refrigerator for up to 2 weeks.
5. Serve the pickles
Serve the pickles chilled as a snack or a side dish. These refrigerator dill pickles are great on sandwiches, burgers, or with cheese and crackers.
Tips and Variations
If you prefer your pickles less sweet, you can reduce the amount of sugar in the recipe.
For a spicier pickle, add a sliced jalapeño pepper to the vinegar mixture.
You can also experiment with different spices and herbs such as mustard seeds, coriander seeds, or fresh dill.
To make your pickles extra crunchy, add a teaspoon of calcium chloride to the vinegar mixture. Calcium chloride is a natural mineral salt that helps to keep pickles firm.
Why Apple Cider Vinegar?
Apple cider vinegar is a popular choice for pickling due to its mellow flavor and health benefits. It contains acetic acid, which is a natural preservative that helps to prevent the growth of harmful bacteria. Apple cider vinegar also has a lower acidity level than regular white vinegar, which makes it a good choice for pickling vegetables.
Why Dill Seeds?
Dill seeds are a traditional ingredient in dill pickles and add a unique flavor to the vinegar mixture. They have a slightly sweet and tangy flavor with a hint of citrus and are often used in Scandinavian and Eastern European cuisine. Dill seeds are also a good source of antioxidants and have been shown to have antibacterial and anti-inflammatory properties.
Final Thoughts
Refrigerator dill pickles using apple cider vinegar and dill seeds are a quick and easy way to enjoy homemade pickles without any special equipment or canning skills. They are also a healthy snack that can be customized to your liking by adjusting the amounts of sugar, salt, and spices. Give this recipe a try and see how easy it is to make your own delicious pickles at home.
Pickling is a great way to preserve vegetables, fruits, and other foods. However, it is important to follow some safety practices to ensure that the pickled foods are safe to eat.
Here are some safe practices to keep in mind when pickling any kind of foods:
Start with fresh and high-quality ingredients. Make sure the fruits or vegetables are free from any signs of spoilage or rotting. Wash them thoroughly with water before pickling.
Use the right equipment. Use clean and sanitized jars, lids, and utensils for pickling. It is best to use jars that are specifically made for canning and have been designed to withstand the high temperatures of the canning process.
Follow the recipe carefully. Always follow the recipe when pickling. This includes using the correct amount of vinegar, salt, and sugar as specified in the recipe. Avoid making any substitutions or changes that could alter the acidity of the pickling solution.
Use the correct amount of acid. The acidity of the pickling solution is important for preventing the growth of harmful bacteria. Use vinegar with a minimum of 5% acidity for pickling. Do not reduce the amount of vinegar in the recipe or dilute it with water, as this could reduce the acidity and make the pickled foods unsafe.
Boil the pickling solution. Boil the pickling solution before adding it to the jars to ensure that it is hot enough to sterilize the jars and kill any bacteria that may be present.
Process the jars properly. Processing the jars in a boiling water bath is important for creating a vacuum seal that will prevent the growth of bacteria. Follow the recipe for the recommended processing time and altitude adjustments.
Store the pickled foods properly. Store the pickled foods in a cool, dark place. Check the seals on the jars regularly to ensure that they are still intact. Discard any jars that have a broken or loose seal.
By following these safe practices, you can enjoy delicious and safe pickled foods. If you are new to pickling, it is recommended to start with small batches and experiment with different recipes until you find your favorites.
The History of The Pickles
Pickling has a long history that dates back thousands of years, with evidence of pickled foods found in ancient civilizations such as Rome, Egypt, and China. The process of pickling involves preserving food in a solution of vinegar or brine, which contains salt, spices, and other flavorings.
Refrigerator pickles, which are pickles that are not processed in a canning bath and instead rely on refrigeration for preservation, are a relatively modern invention. These pickles are often made in small batches and are popular for their fresh taste and crisp texture.
The use of apple cider vinegar in pickling is also a relatively recent trend. While vinegar has been used for pickling for centuries, apple cider vinegar has gained popularity in recent years due to its health benefits and unique flavor profile.
Dill seeds, which are a common ingredient in refrigerator dill pickles, have been used in pickling for centuries. Dill pickles have been a popular snack in the United States since the early 20th century, with many people enjoying them on sandwiches, burgers, or as a side dish.
The recipe for refrigerator dill pickles using apple cider vinegar and dill seeds is a modern take on traditional pickling techniques. It is a simple and easy recipe that can be made with minimal equipment and is perfect for those who are new to pickling.
Overall, pickling is a traditional technique that has evolved over the centuries to include a wide range of ingredients and flavor combinations. The use of apple cider vinegar and dill seeds in refrigerator pickles is just one example of how this ancient preservation technique continues to evolve and adapt to modern tastes and preferences.
How Long Can They Be Stored?
Refrigerator dill pickles using apple cider vinegar and dill seeds are best stored in the refrigerator. They can be stored in the jar they were pickled in or transferred to an airtight container. It is important to ensure that the pickles are fully submerged in the pickling solution to prevent spoilage.
When stored properly in the refrigerator, these pickles can last for up to two weeks. However, the pickles may begin to lose their crisp texture and flavor after the first week.
If you want to preserve your pickles for a longer period of time, you can consider canning them using a water bath canning process. This involves processing the jars in a boiling water bath to create a vacuum seal that prevents bacteria growth. Canned pickles can last for up to a year when stored in a cool, dark place.
Pay Attention To Your Pickles!
It is important to note that if you notice any signs of spoilage, such as a cloudy appearance, an off odor, or a slimy texture, you should discard the pickles immediately. These are signs that the pickles have become contaminated with harmful bacteria and are no longer safe to eat.
Crispy & Tangy Dill Pickles
Refrigerator dill pickles using apple cider vinegar and dill seeds are a delicious and easy way to enjoy the crisp, tangy flavor of pickles at home. With just a few simple ingredients and a bit of patience, you can create a batch of homemade pickles that are sure to impress.
After preparing the pickling solution and pouring it over the sliced cucumbers, it is recommended to let the pickles sit in the refrigerator for at least 2-3 hours before enjoying. This will give the cucumbers enough time to fully absorb the flavors of the pickling solution and develop that classic pickle taste.
If you're new to pickling, this recipe is a great place to start. It's easy to follow and requires minimal equipment, making it perfect for beginners. Once you've mastered this recipe, you can experiment with different ingredients and flavor combinations to create your own unique pickles.
So, if you're a fan of pickles, why not try making your own at home?
Not only is it a fun and rewarding activity, but it also allows you to control the ingredients and ensure that your pickles are made with high-quality, fresh ingredients. Plus, there's nothing quite like the taste of homemade pickles!
Easy Refrigerator Dill Pickles
Ingredients
- 2-3 cucumbers, thinly sliced
- 1 cup water
- 1 cup apple cider vinegar
- 1 tablespoon salt
- 2 tablespoons sugar
- 1 tablespoon dill seeds
- 3-4 cloves garlic, sliced
- 1/2 teaspoon black peppercorns
Instructions
- In a medium saucepan, combine the water, apple cider vinegar, salt, sugar, dill seeds, sliced garlic, and black peppercorns. Bring the mixture to a boil over medium heat, stirring occasionally.
- Once the mixture has come to a boil, remove it from heat and let it cool to room temperature.
- While the mixture cools, slice the cucumbers thinly and place them into a large jar with a tight-fitting lid.
- Once the vinegar mixture has cooled, pour it over the cucumbers in the jar.
- Use a spoon to gently press down on the cucumbers to ensure they are fully covered in the vinegar mixture.
- Seal the jar tightly with its lid and refrigerate for at least 2-3 hours or until the cucumbers have absorbed the vinegar mixture and taken on a pickled flavor.
- Serve the pickles chilled as a snack or a side dish. Enjoy!
Notes
These pickles can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories
11.41Fat
0.09 gSat. Fat
0 gCarbs
2.11 gFiber
0.31 gNet carbs
1.82 gSugar
1.47 gProtein
0.26 gSodium
292.47 mgCholesterol
0 mg
