Perfectly sweet and delightfully crisp, these quick bread & butter refrigerator pickles are leaps and bounds better than anything you can buy in the store, with the added benefit of being completely customizable to your personal tastes and preferences. Refrigerator pickles are undeniably the easiest kind of pickles no make, no fancy equipment or complicated […]
Perfectly sweet and delightfully crisp, these quick bread & butter refrigerator pickles are leaps and bounds better than anything you can buy in the store, with the added benefit of being completely customizable to your personal tastes and preferences.
Refrigerator pickles are undeniably the easiest kind of pickles no make, no fancy equipment or complicated water baths necessary. They come together in minutes, and keep beautifully in the fridge for weeks, and result in beautifully crispy pickles.
The two main kinds of pickles commercially available are kosher dill and bread & butter. Dill pickles obviously have a dill-forward flavor, and are less sweet and more vinegary overall.
Bread and butter pickles, on the other hand, have more sugar and a different combination of spices and seasonings (primarily onion, mustard, and celery seed), resulting in a vastly different flavor profile.
I have yet to find any definitive information on the origins of the name; it seems to be somewhat of a mystery, though many sources claim the name is derived from a common depression-area sandwich featuring pickled cucumbers layered between slices of buttered bread.
Say hello to the ultimate vegan tartar sauce! It’s tangy, sweet, saucy, creamy, and begging to be served with anything crispy and breaded! After a bit of experimentation, we feel confident we cracked the code for the best method. Bonus? Just 7 ingredie…
Say hello to the ultimate vegan tartar sauce! It’s tangy, sweet, saucy, creamy, and begging to be served with anything crispy and breaded! After a bit of experimentation, we feel confident we cracked the code for the best method. Bonus? Just 7 ingredients and 15 minutes required! Let us show you how it’s done!
What is Tartar Sauce?
Tartar sauce is a creamy condiment that’s often served with fried foods (or seafood if not vegan).
Did you know that it is easy to make fish sticks at home? YEP! And I promise they taste way better than frozen fish sticks you buy at the store. Plus, they are healthier because they are made with fresh and simple ingredients and they are baked and not…
Did you know that it is easy to make fish sticks at home? YEP! And I promise they taste way better than frozen fish sticks you buy at the store. Plus, they are healthier because they are made with fresh and simple ingredients and they are baked and not fried. The recipe is simple and…
Here’s how to make dill pickles! Follow this easy, no fail tutorial to fill jars with the best tangy flavor and satisfying crunch. Did you know you can make homemade dill pickles in just 20 minutes? They’re tangy, salty sweet with just the right crunch: infinitely better than store bought. So why not try your hand at it? Not only will you feel a pride in your new skill, you’ll have two pint jars of bright green spears to eat for lunch, dinner and snacks. Trust us: the jars won’t last long! Here’s everything you need to know about how to make dill pickles. Finding the right cucumbers These dill pickles use small pickling cucumbers (also called baby or Kirby). Don’t even think about using a standard cucumber! The type for canning are small, thin cucumbers. They’re labeled different things at the store, so you might see them called baby cucumbers, pickling cucumbers or Kirby cucumbers. Other ingredients for this dill pickle recipe Other than the cucumbers, all you need is a handful of ingredients to make this dill pickles recipe! Here are the remaining ingredients you need for how to make dill pickles: Fresh dill: We like using fresh […]
Here’s how to make dill pickles! Follow this easy, no fail tutorial to fill jars with the best tangy flavor and satisfying crunch.
Did you know you can make homemade dill pickles in just 20 minutes? They’re tangy, salty sweet with just the right crunch: infinitely better than store bought. So why not try your hand at it? Not only will you feel a pride in your new skill, you’ll have two pint jars of bright green spears to eat for lunch, dinner and snacks. Trust us: the jars won’t last long! Here’s everything you need to know about how to make dill pickles.
Finding the right cucumbers
These dill pickles use small pickling cucumbers (also called baby or Kirby). Don’t even think about using a standard cucumber! The type for canning are small, thin cucumbers. They’re labeled different things at the store, so you might see them called baby cucumbers, pickling cucumbers or Kirby cucumbers.
Other ingredients for this dill pickle recipe
Other than the cucumbers, all you need is a handful of ingredients to make this dill pickles recipe! Here are the remaining ingredients you need for how to make dill pickles:
Fresh dill: We like using fresh dill in our dill pickles. If you can’t find it or prefer a look without the herb, you can also use dill seeds! Use 2 teaspoons dill seeds for this recipe.
Peppercorns & coriander seeds: These seeds add big herby flavor.
Garlic: Garlic adds just the right savory note.
Salt & sugar: Brings the flavor to the pickling brine.
White vinegar: This is what makes the pickling action happen.
How to make dill pickles…in 20 minutes!
Once you’ve assembled the ingredients, pickling is a breeze! Here are the basic steps that you’ll follow for how to make dill pickles:
Cut the vegetables & pack the jars. Slice up those long, thin cucumbers and pack them into the jars with dill and garlic.
Make the brine. Dissolve the salt and sugar in the vinegar and water: it takes only 1 minute on the stove.
Pour in the brine & cap the lid. Then pour in the brine, tap them on the counter to release any air bubbles, and cap the lid.
Refrigerate 24 hours, or process for longer storage. Keep reading…
Pouring in the pickling brine
Method 1: Refrigerator pickles
Our favorite way to make dill pickles is refrigerator pickles! What are they and what are the pros and cons? Here’s a breakdown:
Refrigerator pickles keep for 1 month in the refrigerator! You can eat them after 24 hours of refrigeration.
They’re not shelf stable, but really: who needs them to be? We always eat them faster than 1 month.
Refrigerator pickles are crunchy and bright green, with a crisp, tangy flavor. Processing the pickles makes them softer and milder. This is the main reason we love to make dill pickles as refrigerator pickles!
Refrigerator pickles come out bright green with a crisp texture and punchy flavor
Method 2: Shelf stable pickles
Want your dill pickles recipe to last up to 1 year? Then you can process your pickles. Processing the pickles is simply boiling them for 10 minutes in a large pot. This kills all bacteria and allows them to be shelf stable for 1 year. Here’s more about this method:
You’ll need a canning rack or any rack that keeps the jars off of the bottom of the pot.
It takes 10 minutes to boil a jar of dill pickles.
Processed pickles are softer, sweeter and milder, with a dull green color. This is because the boiling water cooks the pickles a bit. Alex and I prefer refrigerator pickles for their flavor and color, but the shelf stable pickles are delicious too!
Processed dill pickles are shelf stable for one year!
Classic recipes with dill pickles
Now that you know how to make dill pickles: let’s eat! Our favorite way to eat them is to snack on them out of the jar (right?). But there are a few classic recipes that wouldn’t be the same without dill pickles. Here are a few recipes with pickles:
1 large handful fresh dill (or 2 teaspoons dill seeds)
Instructions
Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
Quarter the cucumbers into four slices lengthwise (cut off tips so they to fit inside the jar). Peel and cut the garlic cloves in half.
In a saucepan, place the coriander seeds, whole peppercorns, sugar, kosher salt, white vinegar and water. Whisk over low heat until fully dissolved, about 1 minute, then remove from the heat.
In the two clean mason jars, tightly pack the cucumbers, garlic and fresh dill.
Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
Wipe jar rims dry and place the lids on the jars and screw on the rings until they are hand tight.
For refrigerator pickles (our favorite): Leave the jars in the fridge for 24 hours before tasting. The pickles last up to 1 month in the refrigerator (they’re not shelf stable, but they never last that long!).
For shelf-stable canned pickles: Bring a large pot of water to a boil and have a canning rack ready. Place the jars in the boiling water with the jars lifted off of bottom of pot with a canning rack (or any rack that keeps them off the bottom). Boil for 10 minutes. Turn off the heat and allow to cool in the water for 5 minutes, then carefully transfer to cutting board and allow to cool to room temperature. Check the lids for a seal after 12 hours (make sure the lids pop down: if not, store the pickles in the refrigerator like in Step 8). Store in a cool place for up to 1 year.
Category:Essentials
Method:Canned
Cuisine:American
Keywords: How to Make Dill Pickles, Dill Pickles Recipes
More types of pickles
Love pickles? (Us too.) You can pickle all sorts of veggies: not just cucumbers! Here are some more to try:
Pickled Jalapeños Add a little heat to your chili and burrito bowls!
What took me so long to make classic pickles? As it turns out, homemade dill pickles are simple, easy and delicious. They’re the perfect little summertime project,…
What took me so long to make classic pickles? As it turns out, homemade dill pickles are simple, easy and delicious. They’re the perfect little summertime project, if you even want to call it that. These pickles are ready after a short chill in the refrigerator (as little as one hour), and they keep for several weeks.
These pickles are tangy and refreshing, nice and crisp, and offer garden-fresh flavor. They remind me of Claussen or Grillo’s pickles—but they’re even better. In short, I’m in love with this refrigerator pickle recipe and I think you will be, too.
These pickles are made with simple ingredients, including vinegar (I prefer rice vinegar’s mild flavor), fresh dill (technically optional, but delicious), a couple cloves of garlic, and a few basic seasonings.
I added a touch of sweetener, too—just enough to cut the bite of vinegar. These pickles are decidedly tangy, and nowhere near “bread and butter” territory. However, the sweetness level is entirely up to you.
These pickles aren’t overwhelmingly salty, either, yet they’re fully seasoned. They are irresistibly just right—perfect for burgers, for snacking, and more.
Recently, I’ve been feeling nostalgic for the cafeteria experience. While there are many dishes I’ve enjoyed there over the years, there was always…
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Recently, I’ve been feeling nostalgic for the cafeteria experience. While there are many dishes I’ve enjoyed there over the years, there was always…
This fresh and healthy avocado tuna salad swaps the classic mayo for nutrient-rich avocado! It will become your new go-to after first bite. Here’s a healthy lunch or dinner idea to spice up your routine: avocado tuna salad! This spin swaps out the classic mayonnaise for nutrient-rich avocado. The flavor is so fresh and delicious, you may give up the mayo version altogether. Alex and I might like this even better than classic tuna salad (except our recipe is really the very best so it’s a hard call). It takes only a handful of ingredients and 10 minutes to put together. It’s easy to forget about tuna salad, but this one is now solidly part of our healthy meal repertoire! Ingredients for avocado tuna salad The best part about tuna salad? You can make it using mostly pantry ingredients. Of course, you’ll need a ripe avocado. But other than the celery and onion, it’s totally pantry. Here’s what you’ll need to make it: 1 can tuna (water packed or oil packed work) 1/2 ripe avocado Celery Red onion Dill pickles are the key to getting that classic tangy flavor! Lemon juice for a little pop Dijon mustard adds just the […]
This fresh and healthy avocado tuna salad swaps the classic mayo for nutrient-rich avocado! It will become your new go-to after first bite.
Here’s a healthy lunch or dinner idea to spice up your routine: avocado tuna salad! This spin swaps out the classic mayonnaise for nutrient-rich avocado. The flavor is so fresh and delicious, you may give up the mayo version altogether. Alex and I might like this even better than classic tuna salad (except our recipe is really the very best so it’s a hard call). It takes only a handful of ingredients and 10 minutes to put together. It’s easy to forget about tuna salad, but this one is now solidly part of our healthy meal repertoire!
Ingredients for avocado tuna salad
The best part about tuna salad? You can make it using mostly pantry ingredients. Of course, you’ll need a ripe avocado. But other than the celery and onion, it’s totally pantry. Here’s what you’ll need to make it:
1 can tuna (water packed or oil packed work)
1/2 ripe avocado
Celery
Red onion
Dill pickles are the key to getting that classic tangy flavor!
Lemon juice for a little pop
Dijon mustard adds just the right savory note
All you have to do is chop the veggies, then mash the ingredients together with a fork. This might just win the easiest meal ever award!
How to safely pit & chop an avocado
The only technique to avocado tuna salad recipe is making sure to safely pit your avocado! Many people have issues with knife safety when cutting this green fruit. Here’s the best way to cut an avocado:
Cut lengthwise around the avocado. Twist the two halves to separate them.
Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit.
Don’t remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife. (Watch the video below for this part!)
Use a large spoon to scoop out the avocado from the peel. Place the avocado with the cut side down, then cut it into slices and then rough pieces.
Ways to serve avocado tuna salad: the sandwich & beyond!
Of course, the first way you’ll think of to serve this healthy tuna salad is the classic sandwich! There are lots of other creative ways to serve it: especially gluten-free and Paleo options. Here are some ideas:
Lettuce wraps: Try tuna salad wrapped in crisp lettuce leaves!
Main dish salad: Or, place the avocado tuna salad on mixed greens and add some sliced tomatoes and hard boiled eggs. Instant meal!
Crostini or crackers: Spread over baguette slices or crackers. For gluten free or Paleo, try our homemade almond crackers.
In an avocado: What to do with the other half of your avocado? Use it for serving your tuna salad!
Avocado nutrition
Alex and I aren’t against mayo over here. Our classic tuna salad has a touch of mayo along with some Greek yogurt, and so does our tuna salad with egg. But it’s fun to have a variation that maximizes the nutrition of this healthy fruit. Here are some facts about avocado nutrition…as if you needed more inspiration to eat it! (Source)
Rich in fiber. Avocados have lots of fiber; one serving has 7 grams or about 25% your daily value.
Full of heart healthy “good” fats. Avocados are full of monounsaturated oleic acid, a heart-healthy fatty acid.
Loaded with vitamins and nutrients. They’re also filled with a long list of vitamins.
Drain the tuna. Place it in a bowl and use a fork to break apart any large clumps.
Roughly chop the avocado. Finely chop the celery, red onion, and dill pickles.
Mix together the tuna and vegetables with the remaining ingredients. Eat immediately: the avocado will start to brown after exposure to air.
Notes
*Mix it up! Try it Mexican-style: swap the lemon for lime and add 2 tablespoons chopped cilantro!
Category:Lunch
Method:Stirred
Cuisine:American
Keywords: Avocado Tuna Salad
More healthy lunch ideas
Tuna salad is perfect for lunch! Here are a few more healthy lunch ideas you might enjoy:
Kale Quinoa Salad This colorful kale quinoa salad is full of healthy ingredients and tastes incredible! Meal prep this easy plant-based lunch idea for meals all week.
Avocado Toast The classic! It’s so easy to make and delicious every time.
Simple Chickpea Salad A 5-minute fast lunch idea! Easy to throw together: the perfect healthy plant based desk lunch or quick fix dinner.
Avocado Grilled Cheese Sandwich This avocado grilled cheese is a simple way to step up the standard! In just 10 minutes, it makes an easy meal with soup or salad.
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