How To Make: Easy Refrigerator Dill Pickles | Wendy Featherston | Skillshare

How To Make: Easy Refrigerator Dill Pickles

Wendy Featherston, Creatively Wendy

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4 Lessons (11m)
    • 1. Introduction

      0:58
    • 2. The Brine

      1:04
    • 3. The Pickling Process

      8:38
    • 4. Final Thoughts

      0:36

About This Class

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In this class you will learn how to make easy refrigerator dill pickles right in your own kitchen in 4 easy steps.

Step 1: Gather your ingredients

Step 2: Make your brine

Step 3: Fill your jars

Step 4: Pour the warm brine into

Put the lids on your jars and allow them to cool on the counter.

Store in the refrigerator.

Your pickles will be ready to eat in 4-7 days, just remember that the longer they sit the better they will taste.

They will keep for up to a month if they last that long! 

Transcripts

1. Introduction: Hello and welcome. My name is Wendy. Understand? And I'm a foodie. Ah, home ship. A creative soul in a pickle maker. I started making pickles because we had a over abundance of cucumbers. They grew in our garden. This year it is clear I will teach you how to make your own easy refrigerator Dill pickles right in your own kitchen. I also show you a couple of ways to kick him up a little bit, maybe sweetener or even vote. So if you're ready to make your own easy refrigerated dill pickles and roll now and I'll see you in the next video things. 2. The Brine : So first we have to get out Brian together. And our Brian consists of a couple water pore over into your pot. I'm gonna add in to cook, um, apple cider vinegar. And if you don't have apple cider vinegar, you can use distilled vinegar and kosher saw. So he I'm going to add in two tablespoons of kosher salt. Now, some recipes call for pickling salt. Some recipes call for, but it call for Pickle himself. But if you don't have pickles, salt on hand, don't worry. You can use cultures. Salt. I just cautioned that you don't use iodized salt. Okay, so you want to bring this to a simmer. Light boil and you stir until the salt dissolved and you turn it off and take it off the heat. 3. The Pickling Process: all right. Now that you have all your ingredients together, let's jump in and make the pickles. So what we have to do is likes cucumbers and you want to slice your cucumber. So they are about the half a stick, and the reason you want them think is so that they really crunchy during a We just want to go. Okay, It's like a cucumber, and we're going to our school. And so the next thing that you have to do and I don't think I mentioned that we needed fresh garlic and the ingredients, but we need first girl and I want to show you a really easy way to get the skins off. Uh, the girl. So you take your no and put it laid to the side on Give it a nice quick and then you just peel the skin off the dirt. And what that does is also smashes it, which releases the girl in oils and aroma. So now we're going to do is begin to, and our ingredients are jars. So we just wanted through a couple of really close and each jaar and I just want to just, you know, say if you have more garlic. Can't more, girl, if you like more deal and more deal. This recipe is just a blueprint. Have fun. Which pickles make them your own. Add your own signature spices to them and have fun. Okay, so now I'm gonna add first deal that I've run stuff 21 and then another jar we're going to drive. And like I said, Dr Jill is stronger than fresh, so used less. So for the we're just going you of a teaspoon a deal in there. And now I just wanna begin to just dump things in. So, with the mustard seed, we're going to 1/2 of a teaspoon of mustard. See, we're gonna put one. John, we are going here That sees by more of the so there. And then the variation comes in. My family likes spicy pictures. I'm going eight like a little. So we got an eighth of a teaspoon to the jars and get this point. If you want people sweet, you can add a little sugar about eighth of a teaspoon or, you know, a definitive house. You want to write to the job because you're grind that we're going to pour over the pickles is warm and dissolving. So from here, now we have to do is an are sliced cucumbers to the jars. So you just place over here. And this is a good way to get your Children in a kitchen cooking with you and to show them one that there's other ways to use food site just eating it in his natural state. And kids love this. I have had my grandson making pickles with me all summer. He loved them. So you put your pickles in. I mean, I'm sorry, cucumbers, and you just match them down. Like to make sure I could get enough in in hair from just like that. Still for your Brian. That was jumping. Now he knows What about us. What? What's about to happen to him? So now we're gonna fill this jar. It's really cycle really easy. It is fun. Okay, kind of. Make sure they are separated, if you're like, doesn't slice all the way through them. So when you pick up your pickles, you could just have you know, one people that's all way are almost full in others. I think this good. I must stop right there. Okay, so now we have fun and take a photo Every put it to the side So it sits up Behind me is my warm Brian. Now here's another tip If you know that you want all your pickle sweet and spicy you can add your sugar to the bride In that way it will, you know, make all your pickle sweet But if you just want want our sweet and one jar spicy then you add the sugar to job So now we're going to pour our Brian And remember this still warm So you can't especially if you have kids So you pour it in and you don't want to over Philly. So just more in this one And then we're going over here and do the same thing. And I was the reason that I put it to the side. It's so that the bride goes to the bottom and not get caught up any of the cucumbers creating the damage, stopping it from getting to the bottom. Say it. ISS and we are full. I think we're full here too. So, yes, now we are almost basically. So I pushed my pickles down and I take my leg. Now, if you're using just regular jar, just go ahead and put a little. But I take it at press my pickles down and I take my ring and it doesn't matter cheese, because, like I said, these are refrigerated pickles. So can process. We're not king, but my feel is they're not making noise. So again, for our 2nd 1 we want to press damn somebody spill over because we fielded a little too much. But that's fine, right? We know that there Brian is a way to the top and just a text. The ring and, well, you have me your own easy refrigerator dill pickles right in your own kitchen. You let these cool on account because they're still more, and so they're done cooling in the fridge. They're good in the refrigerator, for you can eat them about foreign 48. Um, but they're good for a couple of months sitting in your refrigerator. So go ahead today and try making your own easy refrigerated dill pickles in at your project . The Project Workshop box. Thank you 4. Final Thoughts : So now it's time for you to show me your pickles. The class project for this class is to make your own easy refrigerated dill pickles and for you to upload a picture or a video in the work class. Workspace shown me your pickles and what variations you use and so the boat can be enjoying at home. Easy refrigerator, dill pickles young.