Awesome! I will make these this summer! Thank You! I am planting the seeds at the first of May, and I'm going to grow my own dill this year as well. This is an interesting recipe as it doesn't use a lot of vinegar (usually it's 1:3 or even 1:1! I'll have to not use the hot chili (I'm not compatible)...but everything else looks good!
In search of the World's Best Dill Pickles...
- Thread starter danmantn
- Start date
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mathewhebailey0
Well-known member
I'm wondering if anyone is familiar with the Chilly Dillys or other pickles advertised at drive in theatres.
rayjay
Well-known member
Easy Refrigerator Pickles
Here is a nice easy recipe to make in the summer when you have a lot of cucumbers.
EASY REFRIGERATOR PICKLES
6 cups thinly slice cucumbers, (A mandolin is great for this).
2 medium onions
1 large Pepper, (Green, Red, or Yellow)
½ tsp mustard seed
½ tsp celery seed
½ tsp tarragon
½ tsp salt
Black Pepper to taste.
1 ½ cups white vinegar
1 cup sugar
Layer cucumbers, then onions and peppers in a glass crock (A large Ball jar with a gasket and clamp is good for this, or a bowl with a tight fitting lid.
In a pot mix the vinegar, sugar, mustard seed, celery seed, tarragon, salt and pepper. Boil until dissolved. Cool slightly. Then pour over the cucumber, onion and pepper mixture. Let cool on counter. Seal and refrigerate overnight. Serve
This holds for about 3 weeks in the refrigerator. A nice side dish for dinners.
You can slice the cucumbers thin or thick. However, I think they taste better thinner. You do not have peel the cucumbers either.
ENJOY!
Here is a nice easy recipe to make in the summer when you have a lot of cucumbers.
EASY REFRIGERATOR PICKLES
6 cups thinly slice cucumbers, (A mandolin is great for this).
2 medium onions
1 large Pepper, (Green, Red, or Yellow)
½ tsp mustard seed
½ tsp celery seed
½ tsp tarragon
½ tsp salt
Black Pepper to taste.
1 ½ cups white vinegar
1 cup sugar
Layer cucumbers, then onions and peppers in a glass crock (A large Ball jar with a gasket and clamp is good for this, or a bowl with a tight fitting lid.
In a pot mix the vinegar, sugar, mustard seed, celery seed, tarragon, salt and pepper. Boil until dissolved. Cool slightly. Then pour over the cucumber, onion and pepper mixture. Let cool on counter. Seal and refrigerate overnight. Serve
This holds for about 3 weeks in the refrigerator. A nice side dish for dinners.
You can slice the cucumbers thin or thick. However, I think they taste better thinner. You do not have peel the cucumbers either.
ENJOY!
rayjay
Well-known member
Galicia
Hi Rich. I think my moms grandparents were from Galicia.
My grandparents on my dads side came to America in the early 1900's from a part of Poland that was then called Prussia. i keep most of the Polish traditions when I can. Cooking, baking etc. Check out the recipe I posted for the Pickles.
Ray
Hi Rich. I think my moms grandparents were from Galicia.
My grandparents on my dads side came to America in the early 1900's from a part of Poland that was then called Prussia. i keep most of the Polish traditions when I can. Cooking, baking etc. Check out the recipe I posted for the Pickles.
Ray
Dan, you might want to try a jar or two with the chili pepper. As I recall, it's just a basic pepper and not a really hot one, probably not even as hot as jalapeno. It really doesn't make the finished product all that hot, just a bit of a bite is all. I don't think the peppers make or break the recipe, so if you don't feel like including them I think the pickles will still turn out fine.
I'll be looking forward to a post from you later in the summer advising on how it all went and how your various recipes turned out.
Ralph
I'll be looking forward to a post from you later in the summer advising on how it all went and how your various recipes turned out.
Ralph
