How to Make the BEST Refrigerator Style Pickles | Quick, Easy & Fun!

[Music] this is jill thanks for coming into my kitchen we are gonna have some fun today we are making refrigerator pickles yeah we are so you don't need a lot of equipment it's not like high-tech you're not doing heavy duty canning this is refrigerator canning so it's a whole different ball game and you're going to have so much fun doing this i'll tell you right now it's addictive i want to show you what the equipment is you need it's all very very simple you're going to need of course some jars now any i i think glass jars is what you should use i just happen to have canning jars if you had like mayonnaise jars with lids you know that would work peanut butter jars but something that has a good good tight fitting lid and you're going to need a pot to boil your vinegar in and your water and of course just kind of a spatula to kind of dissolve all that and if you're really sloppy like i am you're going to want a funnel now if you think you can use a measuring cup or something and pour into your jars great if not you might think about a funnel but this is not a required piece of equipment and then of course you're going to need some measuring measuring cups and guess what that is all you're going to need to make refrigerator pickles i think we should get started we're going to start with making our brine which of course we have our saucepan and we're going to add some plain water a cup of that and then we're going to use a cup of distilled white vinegar which i'm going to measure here so it's a cup of water and a cup of vinegar okay and that's going to go in and a tablespoon of salt i am a canner and canning usually calls for a non-iodized salt so that's you know what my habit is so i am using a kosher salt that's it that's it that's all you need for your brine so i'm going to be taking this over to the stove and i'm going to get it to where it's just just not quite boiling just kind of a simmer because i want that salt dissolved and once i have that taken care of we will be back so today i used this is strictly going to be pickles today i have done carrots and onions and cucumbers and jalapeno peppers any vegetable goes and you know i've done the vegetable mix you know with the cauliflower and all that and they're just fab but today it's just pickles but the method is the same but today i am using these little persians a little persian pickle cucumbers the english cucumber would be really good as well i would stay away from what you would call i guess your traditional salad cucumber but either that english or the little persians are the ones that you would use for pickles so um i wanted to come on down here to um the table all right the counter what i've done is is i've chopped up sliced a bunch of these cucumbers and i've done them you can slice them any thickness you want but this to me is kind of a traditional thickness that you would get in a jar right and i sliced up about two cups my brine is done and it is cooling and what a little tip i will give you is knowing how many pickles or cucumbers or vegetables you're going to need i kind of do a sample packing so what i do is when i figure out how many jars i'm going to want or how many cucumbers i have right i go in and i just do a just do kind of a sample pack okay now you do want to pack them down pretty well so this really is this was just about four cups three cups really of cucumbers and you need about a half of a cup or half of an inch of headspace so this really is about right for a jar i'm going to pack that down a little bit but that's just about right so now i know that about three cups of cucumbers will make a pint right of dill pickles so i'm just going to put those back but what we do now is we get to have fun when we get to put our seasonings in let me wipe my hand off here a little bit you can use fresh herbs if you like i happen to have just dry ones i'm going to use some dill right because that's kind of a traditional right dill pickle flavor so i'm just going to drop a little of this into the bottom of my jar get this one out of the way here so just this was a quarter teaspoon maybe almost about a half a teaspoon of dill weed and then you know sometimes like clausen's pickles they have kind of a pickling mix and that's what this is as a pickling mix and i'm going to add about a half a teaspoon of that and then i also have and of course you can do whatever you want right in these jars i also have some thinly sliced yellow onion and i'm going to put a little of that in there and then i'm just going to put a little fresh a garlic and i want to amp this up a little bit so i'm going to throw in some red chili now there is some in that pickling spice but you know we got to go for the gold right so now that is done and i'm going to go ahead and you know put the put the cucumbers back in this jar so all those are in there we are ready for that brine to cool down just a little bit it should be warm you know you want to start with really clean jars wash them well and or put them in your dishwasher but you want to make sure they're good and clean and the lids as well should be good and clean you always want to start with clean things clean hands clean counters clean jars and if you've ever done any kind of regular traditional canning you know how important all that is so i think we're good right there and all those goodies are down there at the bottom so once my brine is cool enough to pour in we'll be back we are ready to move on to the next step as you you saw me do the insert there i put the onions and the peppering spice and the garlic and all that in there well this one i just put some of the dill and some onion and garlic and i left out the pickling spice so we are ready now to put the brine in here and the brine has cooled off well it's it's warm it's warm and then we go and hopefully we're gonna have enough brine here for both of these jars i'm gonna do one of these numbers well one of those technical glitches right i didn't have my microphone on i do now i've put the brine in this jar as you can see and i'm going to move around here to the little one and i should have plenty of brine for this one as well oh definitely okay now it's gonna settle down there a little bit and you don't need to run a knife around the edge and try to get all that uh those little air bubbles that might be in there like we normally do with our normal pickling as i said if you're a person who does canning you know these little rules so i'm just going to pack that down a little bit and take just a little more in here and i think this one is looking really good i'm not going to put any more in that one all right and now i'm going to put the lid on make sure it's nice and tight and i will be putting a date on these jars so i remember when i put them in the refrigerator so these will go in the refrigerator they're cool enough to do that and oh you got to give them a good three days i know it's going to be really hard you know the recipe says you can you can take them out in a day but that's too early i would give them three days and and they're delicious now don't expect a grocery store dill pickle that's not what you're going to get you're going to get crunchy and fresh it's delicious and i think you go i love them and it's like i said i'm kind of addicted and i've done the mixed vegetables and they were fabulous and now these i'm doing for the second time so they're a winner i will tell you i got this recipe from the oregon university oregon's extension center and i will just leave you the link down below in that description box you can link right onto that recipe and actually it's an amazing website they've got recipes for everything in there so i'm just going to leave that for you they're awfully good i really hope you give this recipe a try and you saw how simple it was all right that's it we're out of here from pickle central thanks a lot for watching if you like what you saw and you like cooking and you like vegan food why don't you go ahead and subscribe and i hope to see you again thanks a lot bye-bye [Music]

Channel: Jill 4 Today

Views: 29,346

Keywords: over 65, jill 4 today, baby boomers, jill for today, jill4today, seniors, retirees, cooking for two, #babyboomers, couples over 60, couples over 65, #jill4today, how to make pickles, vegetable pickles, easy refrigerator pickles, pickles without canning, how to can pickles, easy children's cooking, children cooking in kitchen, how to make pickles in my kitchen., pickled vegetable recipes, refrigerator pickles dill

Id: iMAnXvwQH3I

Length: 9min 35sec (575 seconds)

Published: Thu Jun 02 2022