Easy refrigerator pickles recipe: spicy, sweet, Garlic, dill pickle
I have a simple recipe for refrigerator pickles that are spicy, sweet, garlicy, and dilly. I’m a big fan of this pickle, and I’ve replaced my usual bread and butter and dill pickles with this recipe. What’s funny is that I never really liked bread and butter pickles, but I absolutely love this dill version. While I’ve canned pickles in the past, I find that making refrigerator pickles yields a crunchier texture and requires less effort overall.
- Easy refrigerator pickles recipe: spicy, sweet, Garlic, dill pickle
- THE DILL PICKLE
- MY spicy, sweet, Garlic, dill pickle
- BREAD AND BUTTER PICKLES
- Ingredient of the Day- Pickling Cucumber
- Spicy, Sweet, Garlic, Dill Refrigerator Pickles
- SUBMIT YOUR OWN RECIPE
- We Would love to hear from you
- Joke of the Day!
THE DILL PICKLE
The dill pickle can be traced back thousands of years to ancient civilizations in the Middle East and Mediterranean regions. The pickling process was used as a means of preserving vegetables for times when they were not readily available.
The word “pickle” comes from the Dutch word “pekel” which means “brine” and refers to the vinegar or saltwater solution used to preserve the cucumbers.
Dill pickles specifically are believed to have originated in Eastern Europe, where they were made using dill weed and garlic in addition to the vinegar and saltwater solution.
When European immigrants began arriving in the United States in the late 19th and early 20th centuries, they brought their pickling traditions with them. The popularity of the dill pickle in America increased as more and more immigrants settled in the country.
Today, the dill pickle is a staple in American cuisine and is often served alongside sandwiches and burgers or as a snack on its own. It remains a beloved food item that has been enjoyed for centuries.
MY spicy, sweet, Garlic, dill pickle
BREAD AND BUTTER PICKLES
Bread and butter pickles are a popular variety of pickles that have a sweet and tangy taste. The history of bread and butter pickles can be traced back to the early 1900s in the United States.
According to one story, the pickles were first made by Omar and Cora Fanning, a couple who lived in Illinois. The story goes that the Fannings were struggling financially and had a surplus of cucumbers from their garden. They decided to pickle the cucumbers using a recipe that Cora had received from her grandmother, which included a mixture of vinegar, sugar, and spices.
When the Fannings served their pickles to guests, they received so many compliments that they decided to start selling them. They named their pickles “Bread and Butter Pickles” because they were a popular accompaniment to bread and butter sandwiches.
Another story suggests that bread and butter pickles were created during the Great Depression, when people were looking for ways to stretch their food budget. The sweet and tangy pickles were an inexpensive and delicious addition to meals.
Regardless of their origin story, bread and butter pickles became a popular variety of pickles in the United States. Today, they are widely available in grocery stores and enjoyed by people all over the world.
Ingredient of the Day- Pickling Cucumber
Pickling cucumbers are a type of cucumber that are specifically grown and used for pickling. While any type of cucumber can be pickled, pickling cucumbers are preferred because they have a thicker skin and firmer flesh, which helps them retain their crunchiness even after they are pickled.
Pickling cucumbers are usually shorter and thicker than regular eating cucumbers, and they have a bumpy exterior with small white or black spines. They are often sold in small sizes, which makes them easier to fit into jars for pickling.
When it comes to pickling cucumbers, there are two main types: Kirby cucumbers and Persian cucumbers. Kirby cucumbers are the more traditional choice and are often the cucumbers used in commercial pickle production. They have a bright green color and a slightly bumpy texture. Persian cucumbers, on the other hand, are a newer variety and have gained popularity in recent years. They are smaller and smoother than Kirby cucumbers, and they have a sweeter flavor.
One of the reasons that pickling cucumbers are preferred for pickling is that they have a higher concentration of natural pectin, which helps to give pickles their firm texture. They also have fewer seeds than regular cucumbers, which can make pickling easier and more consistent.
When selecting pickling cucumbers, look for cucumbers that are firm and free of any soft spots or blemishes. It’s also important to choose cucumbers that are similar in size, so that they will pickle evenly.
Whether you’re making traditional dill pickles or experimenting with new flavor combinations, pickling cucumbers are an essential ingredient for any pickling recipe. They are easy to find at most grocery stores and farmers’ markets, and they are a great way to add some crunch and tanginess to your meals. So next time you’re in the mood for some homemade pickles, be sure to grab some pickling cucumbers and get pickling!
Joke of the Day!
“Why did the carrot break up with the potato? It could not handle the couch-potato lifestyle!”
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