Homemade Refrigerator Pickles- Two Ways

Here are two easy, quick, and non-canning pickle recipes.  I love that I don't have to know how to can in order to make pickles!  First up is Dill Pickles (the long spears).  These are so quick and easy to make, and they're crunchy and tasty.  My kids loved these and ate them very quickly.  And, I know everything that went into them, so no food coloring or un-natural preservatives.  I'll post the Dill Pickle recipe first, and after that will be the sweeter, Bread and Butter type picks (those are the round ones; cut into "coins".

Pictured below are my pickle spears stored in an old Classico Pasta sauce jar..... lol.  Ghetto pickles!  I need to get some cute jars. 

Refrigerator Dill Pickles

from Blue Kitchen

1-1/2 cups distilled white vinegar
3 tablespoons sugar
3 teaspoons kosher salt
1 teaspoon coriander seeds
1/2 teaspoon mustard seeds (I used brown mustard seeds)1/2 teaspoon fennel seeds
1-1/2 cups water, plus extra
4 Kirby cucumbers (or more, if desired), about 1 pound total
1 jalapeño pepper, sliced into thin rings (I used a pickled jal.)
3 to 4 cloves garlic, coarsely chopped
12 sprigs fresh dill (plus more, if desired)

Special equipment: 2 wide-mouthed jars tall enough to accommodate the cucumber spears.

1.  Combine vinegar, sugar, salt and coriander, mustard and fennel seeds in a medium sauce pan. Bring the vinegar to a boil over medium high flame, stirring frequently, until sugar and salt dissolve. Remove from heat and cool completely.

2.  Wash and dry the jars. Rinse the cucumbers carefully and pat them dry. Quarter the cucumbers lengthwise and pack slices into the jars. Divide the chopped garlic and jalapeño slices between the jars, tucking between the cucumber slices. Tuck 6 sprigs of dill into each jar.

3.  Add 1-1/2 cups of water to the vinegar. Divide vinegar mixture between jars, making sure the seeds get divided as well. If necessary, add a little water to completely submerge the cucumber slices.  Close jars tightly and shake to mix in added water. Refrigerate at least 24 hours before eating. Pickles should keep up to a month refrigerated.

Sweet Bread-and-Butter Pickles
from Savoring Time in the Kitchen

1 cup white vinegar
1 cup granulated sugar
1 cup water
1-2 teaspoons celery seed (I use 2)
1 teaspoon salt

3 cups sliced cucumber
1-3 small onions, thinly sliced (if desired)

1. Place sliced cucumber and onions in a large container or bowl. In a separate bowl, stir vinegar, sugar, water and salt together until dissolved. Add celery seed. Pour mixture over cucumber and onions and refrigerate.  Keeps for 2-3 months.

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