Place the bread on a baking sheet. Broil the bread on the middle rack of the oven until the bread is your desired shade of golden brown. Watch it carefully so it doesn’t burn! Slice and serve.

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Garlic Bread Spread

This is such a delicious spread used to make garlic bread!

Course Condiments

Cuisine Italian

Keyword garlic bread, garlic spread

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 serving

Calories 81kcal

Author RecipeGirl.com

Ingredients

• ½ cup (1 stick) butter, at room temperature
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1¼ teaspoons Italian seasoning
• ground black pepper, to taste
• Italian bread, for serving

Instructions

• In a large bowl, combine the butter, Parmesan cheese, garlic, Italian seasoning and black pepper. Stir until well-combined.
• To prepare garlic bread, pre-heat the oven to the broil setting. Slice your bread loaf in half lengthwise; spread each half generously with the garlic bread spread. Place the bread on a baking sheet.
• Broil the bread on the middle rack of the oven until the bread is your desired shade of golden brown. Watch it carefully so it doesn't burn! Slice and serve.

Nutrition

Serving: 1serving (spread only, not bread) | Calories: 81kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 100mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 268IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 0.1mg

The post Garlic Bread Spread appeared first on Recipe Girl®.

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Dehydrated Orange Slices

These dried orange slices are so easy to make in the oven, and they're fabulous for adding to cocktails!

Course Condiments

Cuisine American

Keyword dehydrated, oranges

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 24 slices

Calories 10kcal

Author RecipeGirl.com

Ingredients

• 4 medium oranges (or as many as you want!)

Instructions

• Preheat the oven to 200℉. Line baking sheets with parchment paper, and set aside.
• Slice the oranges about ¼-inch thick. Lay the orange slices in a single layer on the prepared baking sheets. Bake for about 2½ to 3½ hours, or until translucent. The amount of time you need to bake them depends on how thinly you cut the slices. If you have more than one baking sheet, you may want to change their positions halfway through baking. Also… I found that turning them over toward the end of their baking time ensured that the slices were dried-out on both sides.
• Store your dehydrated orange slices in glass jars. They should last in the refrigerator for a substantial amount of time. The author stated that her research says they can keep in the fridge for up to to years. I would guess that you would use these up long before that!

Notes

• To make in a dehydrator: Lay out the orange slices on the stackable dehydrator trays. Set to 130 degrees F and let the orange slices dehydrate for about 2 days. Depending on how dried out you want them to be, and how thickly you sliced the rounds, check for more or less time. They should be pretty translucent, when done.

Nutrition

Serving: 1slice | Calories: 10kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Potassium: 40mg | Fiber: 1g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 0.02mg

The post Dehydrated Orange Slices appeared first on Recipe Girl®.

Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.

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Meyer Lemon Curd

I could eat this like it was pudding. DELICIOUS! It's so easy to make. We like to serve it with cream scones.

Course Condiments

Cuisine American

Keyword curd, Lemon, meyer lemon

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 13 servings (2 tablespoons per serving)

Calories 108kcal

Author RecipeGirl.com (via Gourmet)

Ingredients

• 3 to 4 medium (about 1 pound) Meyer lemons
• ½ cup granulated white sugar
• 2 large eggs
• ½ cup (1 stick) unsalted butter, cut into 4 pieces

Instructions

• Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure ½ cup.
• Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.
• Set bowl over a saucepan of simmering water and cook, whisking constantly, until thickened and smooth and an instant read thermometer registers 160°F., about 5 or 6 minutes.
• Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.

Notes

• This can be used as a cake or tart filling or served with scones, muffins or fresh fruit.
• Lemon curd keeps, covered and chilled, for about a week.
• If substituting regular lemons, increase sugar to ¾ cup.

 

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 12mg | Potassium: 23mg | Fiber: 1g | Sugar: 8g | Vitamin A: 269IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg

The post Meyer Lemon Curd appeared first on Recipe Girl®.

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Classic Cranberry Sauce

A super simple cranberry sauce with a little bit of added flavor. You'll never buy canned sauce again after making your own!

Course Sauces

Cuisine American

Keyword cranberry, cranberry sauce

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings (about ¼ cup each)

Calories 117kcal

Author RecipeGirl.com (via Bon Appetit)

Ingredients

• One 12 ounce bag fresh cranberries
• 1 cup granulated white sugar
• 1 cup water
• 2¼ teaspoons finely grated orange zest
• ½ teaspoon coarse kosher salt
• 1 dash allspice

Instructions

• Bring all the ingredients to boil in a medium saucepan. Stir every couple of minutes. Reduce heat to medium low and simmer until most of the cranberries burst, stirring occasionally, about 10 minutes. Remove from the heat and let cool completely.
• Transfer the sauce to a medium container. Cover and refrigerate until ready to serve.

Notes

• This recipe may be prepared up to one week ahead. Keep refrigerated.

Nutrition

Serving: 1serving | Calories: 117kcal | Carbohydrates: 30g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 148mg | Potassium: 38mg | Fiber: 2g | Sugar: 27g | Vitamin A: 29IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 0.1mg

The post Classic Cranberry Sauce appeared first on Recipe Girl®.

Pour into sterilized jars. Seal tightly and turn upside down. Cover with a cloth and leave to cool completely before turning upright and storing in a cool place. The jam will keep for a couple of months, but once open it should be kept in the fridge and used up fairly quickly.

If you’re looking for more fall breakfast treats, you might also enjoy my very popular Pumpkin Bread recipe, Buttermilk Pear Breakfast Cake and these Apple Cider Waffles.

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Fresh Cranberry Jam

A delicious and easy fresh jam recipe!

Course Condiments

Cuisine American

Keyword cranberry, jam

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 16 servings (2 cups)

Calories 67kcal

Author RecipeGirl.com

Ingredients

• 1 medium lemon (finely grated zest and juice)
• 18 ounces fresh or frozen cranberries
• 1 cup superfine sugar
• 1 small Granny Smith apple, peeled and cored

Instructions

• Grate the zest of the lemon and set aside. Juice the lemon into a small bowl. Rinse the cranberries. Drain well and put them in a non-metallic bowl with the sugar. Add the lemon juice and toss. Cover with plastic wrap, and leave on the counter overnight, turning once or twice.
• Coarsely grate the apple and put it into a heavy based saucepan with the grated lemon zest. Strain in all the juice from the berries- scrape out all of the sugary stuff and add it to the pan. Add two big spoonfuls of berries, leaving the rest of the berries in the bowl for now. Add 1/2 cup of water and simmer 20 to 30 minutes, or until the apple is very soft and the mixture has thickened. Add the rest of the berries and heat through for 10 minutes.
• Pour into sterilized jars. Seal tightly and turn upside down. Cover with a cloth and leave to cool completely before turning upright and storing in a cool place. The jam will keep for a couple of months, but once open it should be kept in the fridge and used up fairly quickly.

Notes

• If you don’t have superfine sugar in your pantry, swirl some regular granulated sugar in your food processor for about a minute to create superfine sugar).

Nutrition

Serving: 1serving (2 tablespoons) | Calories: 67kcal | Carbohydrates: 17g | Potassium: 35mg | Fiber: 1g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 4.6mg | Calcium: 3mg | Iron: 0.1mg

The post Fresh Cranberry Jam appeared first on Recipe Girl®.

Pumpkin Puree:

It’s so nice in the fall months when you have access to sugar pie pumpkins to make your own homemade pumpkin puree. Homemade is 100% better than canned. Yes, canned is convenient, and I use that too. But when you have the time to make it homemade, you’ll be so happy with how it turns out. The best part is that it’s pretty easy to do, and you can make a bunch of it at a time to freeze for all of your pumpkin recipes.

🛒Ingredients needed:

• sugar pie pumpkins
• water

✏️How to make Pumpkin Puree:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

1. Cut a thin layer off the top and bottom of your pumpkin. Then cut the pumpkin in half, scoop out the seeds and pulp and strings and discard. 
2. Cut the pumpkin into small 1 to 2-inch chunks. Then trim off the outer skin and discard.
3. Fill a stockpot with 1-inch of water. Place the peeled pumpkin chunks in the stockpot (fill the pumpkin up as much as you want). Cover and cook for approximately 30 minutes (or until soft) on medium-heat.
4. Pour the cooked pumpkin and water into a large mixing bowl, and mash. It’s easiest to use a blender or a food processor, if you have one. Use short bursts to puree so you don’t liquefy it (you want it to be kind of chunky).

★How to Store:

➡️Recipe Tips:

• Be sure to use the small sugar pie pumpkins. Those are the pumpkins that are for cooking. You will not want to eat your trick-or-treat pumpkins!
• Just use a small, sharp knife to get rid of the skin on the pumpkin chunks. A potato peeler is too tough to use on a pumpkin.
• Make sure you cook the pumpkin until it’s really soft. That will make the best pumpkin puree!
• A food processor will give you the best outcome for making pumpkin puree. You definitely don’t want chunks of pumpkin still left in your puree.

✔️What to do with Pumpkin Puree:

• You can certainly use homemade pumpkin puree to make any kind of pumpkin pie. 
• Bake pumpkin bread and pumpkin muffins.
• Bake pumpkin cake, pumpkin cheesecake, pumpkin bars and all other pumpkin desserts.
• Make a pumpkin spice latte.
• Add it to chili.
• Add it to a smoothie.
• Stir it into oatmeal.
• Make pancakes, donuts or waffles.
• Add it to macaroni and cheese.

❤️Why I love this recipe:

1. It’s worth the extra effort to make it homemade. It’s so much better than canned!
2. Pumpkin is good for you.
3. I love that you can freeze the puree for up to one year. This means you can make pumpkin things all year long!

Pumpkin Pie Recipes:

• Maple Pumpkin Pie
• Pumpkin Pie with Toffee Walnut Topping
• Bourbon Pumpkin Pie
• Pumpkin Slab Pie
• Pumpkin Peanut Butter Pie

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Pumpkin Puree

Here's an easy method for making pumpkin puree from fresh pumpkins!

Course Dessert

Cuisine American

Keyword pumpkin, puree

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 3 cups

Author RecipeGirl.com

Ingredients

• 1 or 2 sugar pie pumpkins (depending on size)
• water

Instructions

• Cut a thin layer off the top and bottom of your pumpkin. Then cut the pumpkin in half, scoop out the seeds and pulp and strings and discard. 
• Cut the pumpkin into small 1 to 2-inch chunks. Then trim off the outer skin and discard.
• Fill a stockpot with 1-inch of water. Place the peeled pumpkin chunks in the stockpot (fill the pumpkin up as much as you want). Cover and cook for approximately 30 minutes (or until soft) on medium-heat.
• Pour the cooked pumpkin and water into a large mixing bowl, and mash. It's easiest to use a blender or a food processor, if you have one. Use short bursts to puree so you don't liquefy it (you want it to be kind of chunky).
• Use the pumpkin right away, or freeze it in 1 cup containers.

The post How to make Pumpkin Puree appeared first on Recipe Girl®.

I love making freezer jam because it’s a great way to have homemade jam in your house at all times! I’m not a canner. I have zero canning ability. So this recipe for raspberry orange freezer jam is perfect for me. It’s stored in the freezer, so it’s nice to be able to grab a jar of homemade jam and put it in the fridge overnight to use the next morning. And it lasts in the freezer for an entire year. That’s a win!

Ingredients needed:

• raspberries
• granulated white sugar
• finely grated orange zest
• powdered fruit pectin
• water
• freezer-safe containers

How to make Raspberry Orange Freezer Jam:

The complete, printable recipe is at the end of this post.

How to store Freezer Jam:

Store freezer jam for up to 3 weeks in the refrigerator or for up to 1 year in the freezer. Just take it out of the freezer to defrost when ready to use!

Raspberry jam is pretty darn good on its own. But the addition of a little bit of orange zest just makes it that much better. Use your raspberry orange freezer jam to spread onto toast or bagels. And it happens to be delicious stirred into a little plain Greek yogurt too. Enjoy!

Here are a few more jam recipes you might like to try:

• Instant Pot Strawberry Jam
• Fresh Cranberry Jam
• Mixed Berry Jam
• Blueberry Refrigerator Jam
• Easy Tomato Jam

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Raspberry Orange Freezer Jam

What a great jam recipe that is easy to make too!

Course Condiments

Cuisine American

Keyword freezer jam, orange, raspberry

Prep Time 35 minutes minutes

Cook Time 5 minutes minutes

Total Time 40 minutes minutes

Servings 96 servings (1 tablespoon per serving)

Calories 48kcal

Author RecipeGirl.com

Ingredients

• 6 cups raspberries
• 5¼ cups granulated white sugar
• ½ teaspoon finely grated orange zest
• One 1.75-ounce package regular powdered fruit pectin (can sub 6 tablespoons classic powdered fruit pectin)
• ¾ cup water
• 6 ½-pint freezer-safe containers

Instructions

• In a large bowl, use a potato masher to crush the berries until you have 3 cups of mashed raspberries (discard any extra). In a large bowl, combine the berries, sugar and orange zest. Let stand for 10 minutes, stirring occasionally. In a small saucepan, combine the pectin and water. Bring to a boil over high heat; boil 1 minute, stirring constantly. Remove from heat and add to the raspberry mixture, stir about 3 minutes or until the sugar dissolves and the mixture is no longer grainy.
• Ladle into half-pint freezer containers, leaving ½-inch headspace. Seal and label. Let stand at room temperature for 24 hours or until set. Store up to 3 weeks in the fridge or for up to 1 year in the freezer.

Nutrition

Serving: 1serving (1 tablespoon) | Calories: 48kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.005g | Sodium: 1mg | Potassium: 12mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg

The post Raspberry Orange Freezer Jam appeared first on Recipe Girl®.

You don’t have to be an experienced canner to make this recipe. This pumpkin butter is kept in the refrigerator for a few weeks for you to enjoy spread on toast or biscuits or whatever you want. It’s not a recipe meant for canning on the dry shelf unless you are skilled enough to know how to make that happen. It’s a great recipe to make during the fall holidays when relatives and friends are stopping by and can enjoy it, too.

Ingredients needed:

• canned unsweetened pumpkin puree
• brown sugar
• honey
• lemon juice
• ground cinnamon
• ground allspice
• ground cloves

How to make Pumpkin Butter:

This is a super simple recipe to make!

1. Place all ingredients in a medium saucepan on the stove.
2. Bring the mixture to a boil, and simmer for 20 minutes, until thickened. That’s it!

Let the pumpkin butter cool for a bit. Then pack it into little jars or airtight containers. Keep it in the refrigerator, and use it as you’d like.

This is a fun recipe for gifting in the fall too. Just tie a cute ribbon around it, and give people instructions to keep it refrigerator. It should be used within a few weeks.

This recipe for pumpkin butter makes 2 cups. That’s about 16 servings, if you are considering that every serving is about 2 tablespoons. Enjoy!

How to use up Pumpkin Butter:

• Spread it on toast, biscuits or muffins.
• Spread it on French toast.
• Swirl it into Greek yogurt (and sprinkle with pumpkin granola!)
• Add it to a baked sweet potato.
• Swirl it into oatmeal.
• Spread it on cinnamon rolls to make pumpkin cinnamon rolls.
• Spread it on English muffins or cream scones.

If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.

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Pumpkin Butter

Super simple homemade pumpkin butter for toast, biscuits and more!

Course Condiments

Cuisine American

Keyword butter, pumpkin

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings (2 tablespoons per serving)

Calories 52kcal

Author RecipeGirl.com

Ingredients

• One 15-ounce can unsweetened pumpkin puree
• ½ cup packed brown sugar
• ¼ cup honey
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground allspice
• ⅛ teaspoon ground cloves

Instructions

• In a medium saucepan, combine all of the ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes or until thick, stirring occasionally.
• Cool slightly and pack into small, airtight containers. Keep refrigerated. Use within a few weeks.

Notes

• Serve like a jam for muffins and toast.
• This can be refrigerated for several weeks, or it can be frozen for several months.

Nutrition

Serving: 1serving (2 tablespoons) | Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 68mg | Fiber: 1g | Sugar: 12g | Vitamin A: 4137IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

The post Pumpkin Butter appeared first on Recipe Girl®.

This slow cooker apple butter is smooth in texture and sweet in flavor. It’s wonderful spread on toast for breakfast. Stir it into oatmeal for breakfast. Drizzle it onto your pancakes or waffles. Swirl it into cakes. Make apple butter muffins. What a fun fall project to make with your bounty of apples!

Only 4 Ingredients are needed to make Homemade Apple Butter:

• apples
• white sugar
• cinnamon
• cloves

What are the best variety of apples to use for making Apple Butter?

When making apple butter, you want to use a variety of apple that tends to break down while cooking. Good varieties for this are Fuji, Golden Delicious, McIntosh, Jonagold, Red Delicious or Gala (or use a combination of any of these).

How to make Crockpot Apple Butter:

You’ll need 12 to 14 medium apples. Peel, core and chop those apples and add them to the insert of your slow cooker. Cook on low heat for 10 to 12 hours. This lengthy process means that this is a good recipe to make overnight. Add the apples to your slow cooker in the evening, set the timer, and check on them in the morning!

Remove the cooked apples from the slow cooker and purée them in a food processor. Return the puréed mixture to the crockpot. Add sugar, cinnamon and cloves. Cook, uncovered, on low until the mixture is reduced to the consistency desired, 4 to 6 hours.

Pour the apple butter into jars. You should be able to fill about 5 small jars. This is an apple butter recipe that is meant to be stored in the refrigerator and used within several weeks. I’m not super familiar with traditional canning, but if you are skilled in canning practices then you may know how to can this apple butter instead of storing it in the refrigerator. Let me know if you try it!

The lovely thing about this apple butter recipe is that it makes a wonderful gift. Bring a jar of it to a special friend, share for the holidays, surprise a neighbor, send to your child’s teacher or bring as a hostess gift. Everyone loves something homemade. Wrap it with a ribbon, and include a card sharing what it can be used for. Enjoy!

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Crockpot Apple Butter

Such a delicious, homemade treat!

Course Condiments

Cuisine American

Keyword apple, butter

Prep Time 15 minutes minutes

Cook Time 14 hours hours

Total Time 14 hours hours 15 minutes minutes

Servings 40 servings (5 cups- 2 tablespoons per serving)

Calories 48kcal

Author RecipeGirl.com

Ingredients

• 12 to 14 medium cored, peeled and chopped apples (see notes below for suggested apple varieties)
• 1 cup granulated white sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves

Instructions

• Fill the insert of your slow cooker with the chopped apples. Cover and cook on low heat for 10 to 12 hours, or until apples are mushy. You can do this overnight.
• Remove the apples and purée in a food processor. Return the puréed mixture to the slow cooker. Add the sugar, cinnamon and cloves. Cook, uncovered, on low until the mixture is reduced to the consistency desired- a very smooth apple butter consistency- 4 to 6 hours.
• Pour into jars and refrigerate. This will keep for several weeks in the refrigerator.

Notes

• For making apple butter, you want to use a variety of apple that breaks down well while cooking. Recommended: Fuji, Golden Delicious, McIntosh, Jonagold, Red Delicious or Gala (or use a combination of any of these).
• If you are familiar with traditional canning, you may be able to can this apple butter. I'm not so familiar, so I can't give advice on that.

Nutrition

Serving: 1serving | Calories: 48kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 59mg | Fiber: 1g | Sugar: 11g | Vitamin A: 30IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg

The post Crockpot Apple Butter appeared first on Recipe Girl®.

Just like my Bread and Butter Pickles, this is a refrigerator pickle recipe. This means that when you assemble these pickles in the jar, they will need just 24 hours in the refrigerator to turn into pickles. And then you will keep them in the refrigerator, and take one out whenever you’d like to munch on a pickle. Add them to your menu for a burger or hot dog cookout! Scroll to the end of this post to print out the easy recipe for refrigerator dill pickles.

Ingredients needed:

• boiling water
• kosher salt
• white sugar
• distilled white vinegar
• whole peppercorns
• yellow mustard seeds
• garlic cloves
• fresh dill
• cucumbers
• cold, filtered water

What kind of cucumbers do you use to make pickles?

There are a few options for which variety of cucumbers to use when making refrigerator dill pickles. You can use baby seedless cucumbers (what you see in the photos). You can also use Kirby or Persian cucumbers. Cut them lengthwise into spears. Alternately, if you are using a larger-variety cucumber, you could also cut them crosswise into coins.

How to make Refrigerated Dill Pickles:

The first step is mixing the pickling liquid. Combine boiling water, kosher salt and sugar. Whisk that together until the salt and sugar dissolve. Let that mixture cool, and then stir in vinegar, mustard seeds and peppercorns. Pour this mixture into a quart-sized jar, and then add in garlic cloves and fresh dill. Place all of the cucumber spears into the jar. It will be a tight fit, but that’s okay. Squish in as many as you can. 

Add cold, filtered water to the jar so that the cucumbers are completely submerged in liquid.

Cover the jar, refrigerate for at least 24 hours and let them do their thing. The cucumbers need at least 24 hours in the pickling liquid to start turning into pickles.

After 24 hours of pickling, take the refrigerator dill pickles out of the jar to enjoy them, as you’d like. They will last 4 to 6 weeks in the refrigerator. As time progresses, they may begin to lose their crunch a little bit at a time.

As indicated, these are refrigerator dill pickles. So they are not meant for traditional canning. This is not a large batch recipe. It makes about 24 pickles, so keeping them in the refrigerator is just right. Eat a pickle or two per day (or even every other day), and your pickles will be fresh and crunchy and gone in no time. Enjoy!

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Refrigerator Dill Pickles

A super easy pickle recipe that requires zero canning skills!

Course Condiments

Cuisine American

Keyword dill pickle, Refrigerator pickles

Prep Time 30 minutes minutes

Pickling Time: 1 day day

Total Time 1 day day 30 minutes minutes

Servings 24 pickles

Calories 7kcal

Author RecipeGirl.com

Ingredients

• ½ cup boiling water
• 1 tablespoon coarse kosher salt
• ½ tablespoon granulated white sugar
• ⅔ cup distilled white vinegar
• ½ teaspoon yellow mustard seeds
• ½ teaspoon whole peppercorns (black or multi-color)
• 6 medium garlic cloves, peeled
• 6 sprigs fresh dill
• 1 pound baby seedless cucumbers, rinsed and each cut into 4 spears
• cold, filtered water

Instructions

• In a glass bowl, whisk together the boiling water, salt, and sugar until dissolved. Cool to room temperature. Stir in the vinegar, peppercorns, and mustard seeds.
• Pour the vinegar mixture into a quart-sized jar. Add the garlic and dill.
• Add the cucumber spears. It will be a tight fit, but just about all of them should fit.
• Add enough cold filtered water so that the cucumbers are completely submerged in liquid.
• Cover the jar and refrigerate 24 hours before serving.

Notes

• Instead of distilled white vinegar, you can use apple cider vinegar or another vinegar with 5% acidity.
• The cucumbers I use are called “baby seedless cucumbers.” They’re about 5-inches long. You can also use Kirby or Persian cucumbers.
• These pickles will last about 4 to 6 weeks in the fridge, but they lose their crispness as time goes on.

Nutrition

Serving: 1pickle | Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 291mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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