Tag Archives: pickles

Refrigerator Pickles

 

Just imagine biting into the perfect pickle. It is softened, but still crunchy, with a tangy note accented with just a touch of sweetness and an after-bite of pepper. The delicious, fresh taste of summer, to be had any time you have a hankering! I have some awesome news, friends, you are capable of making your very own pickles! Yes, you!

You don’t have to buy sad, soggy pickles that were jarred in a factory months ago. And it doesn’t have to take hours of boiling water and hard work, expensive or obscure pickling spice mixes, or waiting months for the pickling process to be complete.  You can have the fresh, irresistible crunch of summer time bounty any time you want it, within hours, and using items you likely already have in the house. Well, as long as you stock your refrigerator with these pickles!

Refrigerator pickles in containers

My family always had these in spades during summer and fall, they are the perfect side dish, topping to burgers or hot dogs, or snacks eaten right out of the bowl by the handful. I have also heard them called “Dutch Pickles” by some crazy people.

They are also quite easy to customize. If you don’t like super puckery pickles, go easier on the vinegar and use more water. If you’re the sweet pickle kinda person, I will try not to judge you too much as you add up to a 1/2 cup of sugar. If you gag at the taste of black pepper, leave it out. If black pepper is for wussies, feel free to pop a jalapeno or habanero into the mix! You can also add other herbs and flavors like garlic cloves, fresh dill, sliced peppers, or mustard seed.

Whether you call them Refrigerator Pickles, or Dutch Pickles, or just pickles, you should definitely make this recipe at least once in your life! They are able to be eaten within an hour, best after 6-8 hours, and will keep in the refrigerator for several weeks. Though after you get a taste, I doubt they will last that long. 😉

Refrigerator pickles ingredients

Ingredients (1 quart):

  • 1 large cucumber or several smaller (about 2 cups)
  • 1/2 white onion, thinly sliced
  • 1 tbsp white sugar
  • 3/4 cup water
  • 1/4 – 3/4 cup vinegar (to taste)
  • Black pepper & salt to taste
  • Optional: thinly sliced radishes/ zucchini / carrot/ peppers

Quart of pickles

Step 1: Slice your cucumber and onion as thinly as humanly possible! If you are using other veggies, slice those up thin as well. Be very careful and be aware of knife safety of course, or use a mandoline if you have one. This is important to get all the lovely juices distributed as quickly as possible to pickle your veggies!

Pickles!

Step 2: Heat the water just to boiling, and dissolve the sugar. Press your cucumbers and onion in layers into a quart container, adding black pepper and salt as you go. Add the vinegar to the water and pour it all over the pickles.

Pickles fresh from the refrigerator

Step 3: Wait about 8 hours to overnight or longer. Now you have the perfect summer snack! Eat them straight from the jar, pile them onto sandwiches, burgers, hot dogs, tacos, or dice them and add to potato or tuna salads. These delicious pickles are a great way to enjoy summer’s bounty, and will keep long after the cold chill of autumn rolls in.

And did I mention this recipe is fat-free, vegan, gluten-free, and barely 100 calories even if you eat the whole quart in one sitting?!? I won’t tell if you don’t…

 

Refrigerator Pickles

Refrigerator Pickles

Ingredients

  • 1 large cucumber or several smaller (about 1 1/2 cups)
  • 1/2 white onion, thinly sliced
  • 1 tbsp white sugar
  • 3/4 cup water
  • 1/4 - 3/4 cup vinegar (to taste)
  • Black pepper & salt to taste
  • Optional: thinly sliced radishes/ zucchini / carrot/ peppers

Instructions

  1. Slice your cucumber and onion as thinly as humanly possible! If you are using other veggies, slice those up thin as well. Be very careful and be aware of knife safety of course, or use a mandoline if you have one. This is important to get all the lovely juices distributed as quickly as possible to pickle your veggies!
  2. Heat the water just to boiling, and dissolve the sugar. Press your cucumbers and onion in layers into a quart container, adding black pepper and salt as you go. Add the vinegar to the water and pour it all over the pickles.
  3. Wait about 8 hours to overnight or longer.
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Fried Pickles with Sriracha Ranch Dip

 

For those who have not tried fried pickles, let me tell you something. They are awesome.

Can’t say something is gross until you try it, that was always my mom’s rule. Just try these, and then see if you can tell me “ew”. Frying makes anything better, so even if you don’t like pickles you will probably like these; and if you do like pickles you are in for a real treat!

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Ingredients:

  • Pickles (as many as you’re willing to cut up and fry)
  • 1 cup milk
  • 1 1/2 cups flour
  • 1 egg
  • 1/2 tbsp paprika
  • 1/2 tbsp garlic salt
  • 2-4 tbsp sriracha
  • 1/2 cup ranch dressing
  • 1-2 cups frying oil

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Step 1: In a bowl, whisk together the flour, milk, and egg. This is the base of the batter. Add the spices and mix well. You can even throw in some extra sriracha here if you want. Set the oil in a pan to medium-high.

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Step 2: Take the pickles, and either chop into circles, slices, or use a veggie peeler to make them really thin.

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Step 3: Dredge the pickles in the batter, making sure all sides are well coated. Lay in a pan with about 2 inches of hot oil. You want it hot enough that it immediately starts bubbling and hissing when you put the pickles in, but turn it down immediately if it start smoking.

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Step 4: Fry 2-5 minutes, then flip with a spatula or slotted spoon to fry on the other side. Remove the pickles to a plate covered in paper towels or a cooling rack to drain some of the oil and cool.

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Step 5: Take the ranch dressing, and mix in 1-2 tbsp sriracha (or other hot sauce).

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Step 6: Dip. Eat. Smile. Repeat.

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These are so good you might not want to share, but they are a great party appetizer. They are best served fresh and hot from the pan.

These guys are the Real Dill

 

Many a huge business success has started from one tiny great idea. One such idea was had the day Justin Park and Tyler DuBois decided to make a batch of pickles together. For some time, each had been individually making homemade pickles as a fun hobby. They exchanged recipes and tastes, and eventually collaborated. That first batch, the original version of their Jalapeño Honey Dills, foretold of greatness. The pickles were so unique, crunchy, and flavorful, they just had to share their creations.

Justin Park & Tyler DuBoisRealDill_Owners

After two years of talk, plans, and recipe experimentation, they launched the brand “The Real Dill” in summer of 2012. To this day, they still follow the same recipes they created in their home kitchen, using all natural ingredients and home canning techniques. All of the pickling spices used are proudly sourced from local Denver business Savory Spice Shop.

Their flavors range from high heat Habanero Horseradish and Jalapeno Honey to the more tame Caraway Garlic Dills. The Bloody Mary Mix is made in part with excess pickling liquid and a smooth tomato base, yielding an herby, complex drink that just needs a dash of liquor to make your day. New recipes and flavor combinations are tested all the time, so be on the lookout for new favorites.

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I was lucky enough to have the chance to interview Co-Founder & Owner Justin Parks.

So Justin, what is the ‘story’ of The Real Dill, how did it all start?

It was really just a hobby gone wild. We were making pickles for fun and really didn’t have plans to start a business. But we got really excited about what we were making and I think we expected the excitement to wear off at some point and it never did. So after a year or more went by and we were still devoting our free time to this pursuit we knew that it was something we were really passionate about. We finally decided to take the leap and it has been a wild ride ever since.

That sounds like such an adventure! How do you source your products? The cucumbers, the spices, the jars, etc.

Sourcing is probably one of the biggest challenges and something that we are constantly striving to improve upon. Our primary focus is to find the absolute best quality product that we can get. After all, the end product is only as good as what we start with. Sourcing good quality produce can be a lot trickier than you’d expect and although we go through what we think is a lot, we don’t have a ton of buying power. Our cucumbers come from various sources throughout the year, including Colorado, Mexico, California, Georgia, and Florida. We source all of our spices from Savory Spice Shop in Denver.
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What is your favorite pickle flavor?
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My favorite flavor changes all the time. Every product we make is so different from the others that it can depend on your mood at the time or what you’re eating it with. That said, I think the Spicy Caribbeans are my favorite. They have tons of flavor and are just so unique and unlike anything else out there. 

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Where do the ideas for recipes come from?
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The ideas and recipes come from general inspiration. Sometimes it may be inspirations that hits us while traveling, or while eating a great meal, or cooking at home. We have a long, long list of recipe ideas that we are interested in trying out and we haven’t gotten to most of them just yet. But when something really excites us, we make it a priority because ultimately that is why we are doing what we’re doing. To have fun.
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Sounds like you really have your priorities straight. Do you offer factory tours to the public, take part in community events, etc?
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We do not currently offer any tours because we’re operating in a shared space. But we are in the process of moving into a new facility that will belong to us and we are very excited to bring people in and show them what we do, how we do it, and even teach them how to do it at home. (AWESOME, home pickling lessons! Sign me up.) We do tons of events, including farmer’s markets, festivals, in-store demos, and other miscellaneous gatherings. We do over 200 events per year, closer to 250, actually. We love to engage with people and share our passion for what we do. Getting out into the community to engage with people face to face is very important to us.
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If you don’t have time to hit up a farmer’s market, you can find their products online by searching your zipcode to find the nearest vendors, or ordering online at Mouth.com.
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So how much does word-of-mouth help your business vs. paid advertising?
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I don’t believe we have ever paid for advertising, so I don’t have any experience with it. There’s obviously no better advertising than word of mouth, and its something that we benefit from a great deal. Events are a great opportunity to connect with people and share an experience with them. That is far more powerful than a billboard or a magazine ad can ever be. It also takes a lot more effort.

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What is your favorite part of working with The Real Dill?

I think business and entrepreneurism is rarely thought about as a creative pursuit. But I think that it requires endless creativity and that’s what makes it fun. There are new challenges every single day and there is no book with all of the answers. So, you have to find creative and inventive solutions to the problems that come up. It’s a huge challenge and that’s what I enjoy most about what I do.

Is the “pickle industry” competitive compared to other food genres?

In our experience it definitely has not been. Before we got started we reached out to some established pickle companies in other areas and locally, and for the most part they were happy to help. And there’s not a shred of competitiveness in the local Colorado artisan food and drink scene. It’s pretty amazing how genuine and supportive everyone is. I think that, for the most part, people are creative enough to distinguish themselves from the competition and people realize that the rising tide raises all ships. We have formed some pretty amazing friendships and partnerships with people that might be assumed to be competitors.

That’s so great to hear. Colorado in general does seem to be blessed with a huge variety of amazing artisinal foodies. What type(s) of your products sell best and why?

Our Bloody Mary Mix is actually our best selling item, which was not something we expected. We were pretty naive when it came to the market for Bloody Mary Mix. But from the very first day we launched that product it has been our best seller, and we sell out of it pretty regularly.

Apparently Coloradans like their boozy breakfast drinks with a hit of flavorful pickle juice! Seems like you cultivate many new as well as returning customers. What do you hope your overall customer experience is like?

We hope that our pickles are so good that you feel like you have to tell everyone you know about them. Not only would that mean that they were good, but also that they made you happy.

Making people happy is a worthy goal. What do you see as the future for the Real Dill?

We definitely look ahead, but generally speaking we’re most focused on the step immediately in front of us. We’re very intentional about slow, organic growth, at a pace that is comfortable for us. Our goal is not to be a nationally distributed product, but hopefully we can find a sweet spot that allows us to pay the bills and to have some flexibility. Most importantly, this is a pursuit of passion so it only works if we are having fun. And we couldn’t be happier to be doing what we’re doing and we’re fortunate to be able to do this for a living. 

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There you have it folks, a Cinderella story of a fun hobby turned into a pursuit of passion and full-blown business for two creative Colorado entrepreneurs. The next time you are at a Farmer’s Market, be sure to find the Real Dill’s booth and sample some of their handmade artisan pickles, and famous Bloody Mary Mix. Your taste buds are sure to thank you.