Directions:

Whisk or shake all ingredients together; taste and adjust seasonings as desired.

Store in fridge, shake well before using.

Jenny’s Notes:

This is one of those very versatile and very easily adjustable recipes, no one says you have to follow this one to a T! If you don’t have red or white wine vinegar, use what you have on hand. Even the olive oil can be switched out for what you have. While olive oil will give you the heartiest flavor, technically Kraft uses a bunch of rather junkier oils that don’t add much to the flavor profile (soybean, canola), but oils do tone the vinegar in dressings/vinaigrettes. The spices can be upped if you want a very zesty dressing, or you can add another teaspoon of honey to help tone it down a bit.

You could also finely dice red bell pepper to add to this instead of the crushed red pepper, but that seemed like more work than I wanted to put in for this “whip up” type recipe. Plus, I like the touch of added spice, even if not original.

Summertime calls for watermelon, lemonade, ice cream, swimming, and cook outs. And every quintessential cookout will have something to cook outside, usually meat and vegetables in some form. (I know we're all thinking hamburgers, bratwursts, and hotdogs, but hey, there are some other weird traditions out there, too.) And if you're cooking out, you're going to need buns and condiments. And the best condiment award goes to....pickles!!

Not only does it have the best taste (opinion), but it stands alone. As in, if you eat a pickle, no one will think twice. But if we see you munching on a romaine lettuce leaf or slurping on a spoonful of ketchup, well, you might get some stares. Of course, this is coming from someone who doesn't like hamburgers and once ate a romaine sandwich. As in, onion, ketchup, mustard, and pickles sandwiched between to Romaine lettuce leaves. Mmmmm. Yeah, it was weird. But I was so hungry, and hamburgers were the only option, I rather enjoyed it. That's now on the worldwide webs. Maybe I should change my heading to be: "Jenny, the girl who eats condiments like a main dish." Don't worry I won't, only you, my seven followers, are now privy to this information. Haha.

Back to pickles. Now that we have remembered how great pickles are, did you know they are super easy to make at home? Yes they are, and now you know that too. Boil some water, throw some ingredients in a jar, chop up some cucumbers, stick them in the fridge, and voila! Pickles.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from my mama

Refrigerator Dill Pickles

Name: Homemade Italian Dressing
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 3/4 cup / 168g extra virgin olive oil; 1/4 cup / 60g red or white wine vinegar; 1 tsp / 5g lemon juice; 1 tsp / 7g honey; 3/4 tsp dried basil; 1/2 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp onion powder; 1/4 tsp crushed red pepper; 1/4 tsp black pepper; 1/4 cup / 25g grated parmesan cheese, optional

Makes about 24 spears/servings

Ingredients:

3 1/2 cups / 830g water
1 1/4 cups / 296g white vinegar
1 Tbsp / 12g sugar
1 Tbsp / 17g salt
1 tsp / 2g turmeric, optional
4 cups or about 2-3 large cucumbers, cut into slices, spears, or shape of choice
2 cloves garlic
2 heads fresh dill
1 tsp red chili flakes, mustard seeds, or celery seeds, optional

Directions:

Stir together water, vinegar, sugar, and salt in a large saucepan. Place over medium-high heat and bring to a boil. Remove from heat and allow to cool completely.
In a large glass jar or container, 4-quart or larger, arrange garlic, dill, cucumbers, and any spices you choose to use. Pour the cooled liquid over the cucumbers, discarding or saving any leftover for another use. Top with lid, sealing well, and refrigerate.
They will start to taste pickle-y the next day, but for optimum flavor refrigerate at least 3 days before consuming.

Jenny's Notes:

I recommend making this recipe once as is to get an idea of the flavor profile, then play around to make it your own!
1) If you like more bread & butter or sweet style pickles, up the sugar
2) If you love dill, use more dill
3) Add sliced onions or bell peppers
4) Add more red pepper flakes or other hot pepper for more spice
5) Really, add whatever suits your fancy. The garden is your playground.
The turmeric is for color, not so much flavor, to get that idyllic yellow pickle. However, if you could care less about having a yellow pickle or don’t enjoy turmeric, leave it out! I for one don't think the turmeric is very obvious in this recipe, but it's detectable if you really think about it.

dill pickles, refrigerator pickles, homemade pickles

condiment, snack

American

Yield: 24

Author: Jennyblogs

Refrigerator Dill Pickles

Classic dill pickles made in your refrigerator in just 3 days.

Prep time: 15 MinCook time: 10 Mininactive time: 72 HourTotal time: 72 H & 25 M

Ingredients:

3 1/2 cups / 830g water
1 1/4 cups / 296g white vinegar
1 Tbsp / 12g sugar
1 Tbsp / 17g salt
1 tsp / 2g turmeric, optional
4 cups or about 2-3 large cucumbers, cut into slices, spears, or shape of choice
2 cloves garlic
2 heads fresh dill

Instructions:

Stir together water, vinegar, sugar, and salt in a large saucepan. Place over medium-high heat and bring to a boil. Remove from heat and allow to cool completely.
In a large glass jar or container, 4-quart or larger, arrange garlic, dill, cucumbers, and any spices you choose to use. Pour the cooled liquid over the cucumbers, discarding or saving any leftover for another use. Top with lid, sealing well, and refrigerate.
They will start to taste pickley the next day, but for optimum flavor refrigerate at least 3 days before consuming.

Notes:

I recommend making this recipe once as is to get an idea of the flavor profile, then play around to make it your own! 1) If you like more bread & butter or sweet style pickles, up the sugar 2) If you love dill, use more dill 3) Add sliced onions or bell peppers 4) Add more red pepper flakes or other hot pepper for more spice 5) Really, add whatever suits your fancy. The garden is your playground. The turmeric is for color, not so much flavor, to get that idyllic yellow pickle. However, if you could care less about having a yellow pickle or don’t enjoy turmeric, leave it out! I for one don't think the turmeric is very obvious in this recipe, but it's detectable if you really think about it.

Calories

10.04

Fat (grams)

0.04

Sat. Fat (grams)

0.01

Carbs (grams)

1.91

Fiber (grams)

0.20

Net carbs

1.72