Hey there friend! Are you looking for a way to use up all those pickles from your garden WITHOUT pressure canning them? Look no further than these quick, easy, & delicious refrigerator dill pickles! No water baths, no jar sterilization, just chop, dump, brine, and seal!
Not only are they a great way to preserve your harvest, but they’re also a delicious and refreshing snack that you can enjoy all summer long.
Don’t Say I Didn’t Warn You
Pickle-Makers Beware: These pickles are magic and will change your life. And your expectations- a store bought pickle will never be able to compare. You may also notice that your children, (even your teenagers), will choose to be around you and talk to you when these pickles are accessible.
Two years ago I had a jar of these open on the counter for the kids to snack on. In a matter of minutes, I had three high-school aged boys sitting in my kitchen telling me about their lives. Crazy, right?
Let’s Get To It
To make refrigerator pickles, you will need a few things:
Ingredients (Jump to Recipe below for Specific Measurements)
This year, our nephew, joined us as we made our first batch of the season (along with some pickled jalapeños and banana peppers!) He enjoys cooking with me when he comes over, so I knew this would be a really fun activity to do together.
We started planning our “pickle party” (as he preciously dubbed this gathering) a few weeks ago. He exclaimed “We can have a pickle party! That will be so fun. Can we get green balloons? And green sleeping bags?!”
So yes, my friends. That is exactly what we did. Life is short. Celebrate the little things! (Note: if you are looking for some nice and CHEAP sleeping bags, Academy Sports has this one for $9.99… and that isn’t even a sale price! Grab yours here. Ps, this is not sponsored by Academy. I just had to share that steal of a deal with y’all!)
Our pickle party started by picking our cucumbers off of our vines. We harvested two large cucumbers and five cute little gherkins! The perfect amount for two quarts of pickles. One quart of spears and one quart of crinkle cut rounds!
Ingredients Explained
Cucumbers
Truthfully, you can use any kind of cucumber you want. We love to use a pickling variety because they are smaller (typically), wider in diameter, and have a thinner skin. Perfect for delectable pickles! You can read more about the differences between traditional cucumbers and pickling varieties here.
We LOVE to grow our own, too. We planted our first crop (from seedlings) during Spring 2020 when everyone was stuck quarantined inside thanks to the *you-know-what*. It was a great excuse to get outside with our kiddos and focus on something new and exciting. We had no idea what to expect, but they were surprisingly simple and produced a huge yield during the first season!
Vinegar
I prefer to use white vinegar as I usually have a large amount on hand since we use it for a variety of purposes around the house. Apple cider vinegar or any sort of wine vinegar may be used if you prefer. I have not tried this recipe with either of those, so I can’t personally attest to the results.
Water
I prefer to use filtered water for anything and everything we consume. That is my family’s preference. We have a Royal Berkey Water Filter (and love it!) so we just use that water. I can only assume that using filtered water leads to a bit of a longer shelf life, but I haven’t done the research.
Salt
Kosher, coarse grain, non-iodized salt is what you want. Iodized varieties can cause your veggies to become discolored. Be sure to check the ingredients in your salt before you purchase. The one I have linked is perfect.
If you opt for a store bought kosher salt, it should be fine, too. Just be aware that most store bought kosher salt will be made with a non-caking additive added. This will not hurt your precious pickles, but it may cause your brine to become cloudy.
Sugar
Nothing fancy here, just plain old granulated sugar!
Fresh Dill Weed
Fresh dill is one of those herbs that, as soon as I catch a whiff, I have a smile on my face. Obviously, for a dill pickle recipe, we need dill! If you grow your own herbs, why not put those babies to use? If you don’t have any on hand, you can find fresh dill in the produce section of most grocery stores! Dried dill weed will work in a pinch, but if you’re going with a shelf-stable variety, freeze dried is best. Freeze dried varieties will have a stronger flavor and aroma than traditionally dried dill.
Garlic Cloves
Last, but certainly not least, fresh garlic cloves. Pungent and packed with flavor, adding fresh garlic cloves will elevate your pickle game for sure. Chop finely and disperse through the jar evenly so your pickles absorb even flavor!
Instructions For Making Refrigerator Dill Pickles
Assembling the Jars
Simply start by slicing your cucumbers into rounds or spears. I remove the ends (especially on the spears), so they fit nice and snug in the jar. Place slices into jars, leaving roughly an inch, to an inch and a half of space between the top of your pickles and the top of the opening of the jar.
Finely chop your freshly peeled garlic and disperse evenly throughout the jars. Next, stuff the dill sprigs between the spears and disperse between the rounds, using both the stems and the dill leaves. Don’t worry about going overboard on the dill. These are quick, easy, & delicious refrigerator DILL pickles, after all. Add your salt and pickling spices, and your pickles are ready to brine!
Making the Brine
On medium-high heat, mix together vinegar, water, and sugar. Bring to a boil, allow to boil for one minute, then reduce heat and simmer for fifteen minutes. After simmering, transfer brine to your heat resistant liquid measuring cup and allow it to come to room temperature. (Note: You can pour the brine into your jars immediately if you’d like, but it will make for a a mushier texture.
Once the brine has cooled, carefully pour into jars over pickles covering entirely. It is important that no pickles are left sticking out of the brine. Tightly close the lids on your jars and give each jar a shake to mix the salt and spices with the brine. Transfer jars to the refrigerator and let settle. (Note: Pickles can be consumed after settling for 24 hours. For best results, allow pickles to settle for one week!)
Voila! You now have quick, easy, & delicious refrigerator dill pickles!
Spice Up Your Life, Dill Pickle Style
But wait, there’s more! Not only are refrigerator pickles easy to make, but they’re also a great canvas for your creativity. Want to spice things up? Add a pinch of red pepper flakes or a sliced jalapeño to the mix. Feeling adventurous? Try this technique (sans dill) with some fresh-from-your-garden peppers!
Actually, we harvested a few jalapeños and banana peppers from our garden today. So, I pickled a small jar of each to have on hand. We love jalapeños on taco/nacho nights and banana peppers on pizza are my absolute fave. Plus, both are such easy (and yummy) snacks!
The next time you find yourself with an abundance of cucumbers from your garden, don’t let them go to waste! Whip up a batch of quick and easy refrigerator pickles and enjoy a tasty snack all summer long. Happy pickling!
Looking for a simple, tasty snack? Try these refrigerator dill pickles – they're quick to make and perfect for any occasion! Here's how to create them:
Ingredients
cucumbers, pickling variety (2 quarts, chopped)
1.5 cups vinegar
6 cups water
4 tbsp kosher, non-iodized salt (coarse)
3/4 cup granulated sugar
8 sprigs fresh dill
6-8 garlic cloves, thinly sliced
4 tbsp pickling spice
Instructions
1. Simply start by slicing your cucumbers into rounds or spears. I remove the ends (especially on the spears), so they fit nice and snug in the jar. Place slices into jars, leaving roughly an inch, to an inch and a half of space between the top of your pickles and the top of the opening of the jar.
2. Finely chop your freshly peeled garlic and disperse evenly throughout the jars. Next, stuff the dill sprigs between the spears and disperse between the rounds, using both the stems and the dill leaves.
3. Add your salt and pickling spices, and your pickles are ready to brine!
4. On medium-high heat, mix together vinegar, water, and sugar. Bring to a boil, allow to boil for one minute, then reduce heat and simmer for fifteen minutes.
5. After simmering, transfer brine to your heat resistant liquid measuring cup and allow it to come to room temperature.
6. Once the brine has cooled, carefully pour into jars over pickles covering entirely. It is important that no pickles are left sticking out of the brine.
7. Tightly close the lids on your jars and give each jar a shake to mix the salt and spices with the brine.
8. Transfer jars to the refrigerator and let settle.
Notes
1. You can pour the brine into your jars immediately if you'd like, but it will make for a a mushier texture.
2. Pickles can be consumed after settling for 24 hours. For best results, allow pickles to settle for one week!
Welcome to my humble kitchen, where the magic of cooking happens! I’m so excited to share with you a recipe that will make your taste buds (and maybe your husband) dance with joy – Instant Pot Garlic Butter Steak Bites and Potatoes!
Step One: Steak Bites
First things first, let’s talk about the star of the show – the steak bites. They’re tender, juicy, and full of flavor. And the best part? They cook in no time thanks to our trusty Instant Pot. Talk about a time-saver! I’m using ribeye, but you can use any cut of meat you prefer. Sometimes I will even mix it up and use different cuts (I just use what we have and tend to buy what is on sale). As long as the pieces are cut to the same size (about an inch a piece), it shouldn’t matter much.
*Note:I was once told by a friend who is a Sous Chef that cutting a steak against the grain allows for it to be much more tender and juicy! So, that is what I do. Does it actually make a difference? I mean, I think it does. Could be a placebo effect. Could be legit. I will let you be the judge!
The first step is to season your steak bites. Sometimes, I simply use garlic, salt, and pepper. Today I felt a little fancy and wanted to add a splash of coconut aminos (about a tsp) and some paprika (also a tsp), too. Worcestershire is also a great addition, but I opted for this lineup this time.
Step Two: Potatoes
As for the potatoes, they bring a nice balance to the dish, adding a hearty and filling element that will leave you satisfied. I mean, who doesn’t love a soft, squishy, buttery potato? *Insert drooling emoji here* I find it easiest to place all the meat in one bowl and all of the potatoes in a separate bowl for seasoning and coating.
For the potatoes, I add a drizzle of olive oil and generously salt them. Once everything is seasoned well, I put all ingredients together in the instant pot. I put the meat in first, then the potatoes.
Step Three: Instant Pot
The last step (which I forgot to take pictures of, sorry!), is to add a stick of butter and a generous amount of minced garlic! I know it sounds crazy, but I do not add any liquid. The melted butter and the fat/juice from the meat meld together in perfect, delectable harmony.
All that is left to do now? Lock the lid in place, set the timer, and let the Instant Pot work its magic. No browning or sautéing needed!
While you wait for your Instant Pot to work its miraculous ways, why not pour yourself a glass of your favorite beverage and enjoy some good company? After all, cooking is always better with friends. And before you know it, your Instant Pot Garlic Steak Bites and Potatoes will be ready to devour.
Step Four: Plate & Serve
Once the Instant Pot has finished, I like to do a natural pressure release. If your steak is not cooked to your desired temperature, feel free to sauté to your liking. Once I plate our meals, I like to garnish with a sprinkle of parsley.
I like to serve these steak bites with a yummy salad (like this one here, sans chicken). I threw together a simplified version of this salad by adding what I had on hand.
Spinach or romaine are our favorite base. Add strawberries and combine with mandarin orange slices, feta cheese, and Trader Joe’s Candied Pecans. (The candied pecans are absolutely heaven sent, by the way). Top it off with your favorite vinaigrette (we use raspberry), and you’re all set!
Another great veggie to serve with this dish is fresh, straight-from-the-garden green beans. You can even add those directly to the instant pot and cook with the meat and potatoes! It really doesn’t get easier than this one, folks.
So, there you have it – Instant Pot Garlic Butter Steak Bites & Potatoes! A recipe that’s easy, flavorful, and perfect for any occasion. Whether you’re cooking for a family dinner, a date night, or just because, this dish will impress. Give it a try and let me know what you think. And as always, happy cooking!
Instant Pot Garlic Butter Steak Bites & Potatoes
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Looking for a delicious and easy meal to cook up? Check out my Instant Pot Garlic Butter Steak Bites and Potatoes recipe! Tender steak bites and perfectly cooked potatoes are coated in a mouthwatering garlic butter sauce, making this a dish that your whole family will love. With the help of the Instant Pot, this recipe comes together quickly and effortlessly. Don't miss out on this flavorful and satisfying meal!
Ingredients
24 oz. ribeye steak (any cut will work), cubed
5-6 medium red potatoes, cubed
1 tsp paprika
1 tsp garlic powder
1 tsp coconut aminos (or soy sauce)
1 tbsp olive oil
1 stick butter
1-2 tbsp minced garlic
salt, to taste
pepper, to taste
parsley, garnish
Instructions
Prep meat and potatoes by cutting into one inch cubes. Place in separate bowls.
Add olive oil and salt to potatoes. Stir until evenly coated.
Add remaining seasonings, salt, and coconut aminos to steak bites. Stir until evenly coated.
Place steak into instant pot first, then potatoes. Place one stick of butter on top. Add minced garlic.
Close and seal Instant Pot. Set cook time at 20 minutes. Once finished, allow for natural release.
Sauté to desired temperature if needed.
Plate and garnish with parsley.
Serve and enjoy!
Notes
*This recipe could be easily adapted into a stew by just adding some beef broth and chopped veggies (like carrots, celery, and onion).
*To make a gravy for stew, add a tbsp of flour or 1/2 tbsp cornstarch and stir.
*You could also do this recipe in a crockpot. Add 1/4 cup of broth (or water if needed). Cook on low for 6-8 hours.
So, if your family is anything like mine, finding a breakfast option that is quick, delicious, and loved by all can be a pretty major challenge. Start your morning off right with Sausage & Cheddar Egg Donut Bites! This protein-packed breakfast is sure to please the whole family, and it’s perfect for those on-the-go mornings. Plus, it’s frugal, keto, gluten-free, and low carb friendly. So grab a few and get your day started with a delicious, nutritious breakfast!
A little back story here. My husband and I work in residential care (which is very similar to foster care, but we live in a group home with up to eight children at a time). The first time I made this recipe was right when the whole country shut down during the pandemic. We had 7 girls (ages 6-15) living with us and most of them had ADHD diagnoses (meaning sugary cereals or pop-tarts are not just lacking in nutrition, they are their kryptonite!)
One of our teens is a big athlete and I knew with the lack of practices and being locked down, we would have to help her steward her nutrition well to keep her body (and her game) strong. We took that as an opportunity to teach her about the power of protein! Our 6-year-old at the time loved helping in the kitchen, too, so it was going to be a win-win. When I pulled out our festive donut pans, I immediately saw hearts appear in her widely opened eyes!
I had previously thrown similar ingredients together to make sausage balls for a holiday appetizer and they were always a hit. I knew from experience that getting the girls to eat traditional eggs, bacon, or really anything healthy was a challenge, but I thought to myself “they all love donuts.. I wonder if we bake these in the shape of donuts if they will eat them?”
Sure enough, they did. They absolutely did! Not a single “egg donut” was left. There was barely even a crumb! (Full disclosure, though, that may be because the girls think it is their personal mission to feed our pup any crumbs they come across. Ha!)
Moral of the story, these egg donuts were (and still are) a hit for all in our house! From the 6-year-old to my hubby (and the dog too), everyone finds these protein packed noms to be drool-worthy. They have since become a staple in our home. I even made them for my family when they visited from Indiana and they all loved them, too! (So much so, my mom asks for the recipe regularly and asked me to start this blog specifically to post this recipe.)
So there you have it! Double or triple these ingredients and make a large batch, pop them in an air tight container, and store in the fridge for up to five days or in the freezer for up to three months!
To reheat, simply pop them in the oven at 350 degrees for 8-10 minutes, or nuke them in the microwave for a minute (a little longer if they’re frozen).
If you choose to make these, let me know in the comments what your family thinks, or tag me on social media! Happy baking, friends!
Sausage & Cheddar Egg Donut Bites
Protein-packed, low carb, egg donut bites that are perfect for busy families. Just grab and reheat before you walk out the door!
Preheat oven to 350 degrees. In a large skillet, brown breakfast sausage. Season with your favorite seasonings (I like to do 1 tbsp brown sugar & 1 tsp ground sage).
While sausage is still hot, add cream cheese (cubed works best) and combine until melted and mixed.
Set aside sausage and cream cheese mixture to cool briefly. In separate bowl, beat eggs. Add salt and shredded cheddar and mix well.
Combine the egg/cheddar and sausage/cream cheese mixtures. Stir well. Spoon 1/3 cup of batter into silicone donut pan. Spread evenly in pan with the back of a spoon.
Bake for 10-15 minutes (until tops begin to brown).
Store in air tight container in fridge for up to 5 days or in freezer for up to 3 months. To reheat, simply bake at 350 for 8-10 minutes or pop them in the microwave (we usually do about a minute).
Where are my sweet-and-salty lovers at? Do you love satisfying that sweet tooth but also want to avoid the sugar crash and stay energized? Look no further because I have the perfect recipe for you: chocolate peanut butter protein balls!
These little balls of goodness are packed with protein, healthy fats, and natural sweetness. They are easy to make and perfect for snacking on the go, or for satisfying your sweet tooth. Plus, they taste like a decadent dessert, so you won’t even feel like you’re eating something healthy! Pro-tip: eat one of these with your coffee in the morning. I promise you’ll thank me later!
To make these protein balls, you will need:
1 cup of natural peanut butter
1/2 cup of honey
2 cups of rolled oats
1/2 cup of chocolate chips
1/2 cup of protein powder (I use the Orgain brand chocolate fudge flavor)
Mix all the ingredients together in a large bowl until well combined. Then, roll the mixture into small balls and place them on a baking sheet lined with parchment paper. Refrigerate the balls for at least 30 minutes to set.
And voila! You now have a delicious and healthy snack that you can enjoy any time of the day. These chocolate peanut butter protein balls are perfect for busy mornings, mid-day cravings, or post-workout recovery. Plus, they are so easy to customize! You can add different types of nuts, seeds, or dried fruits to the mixture to make it your own.
For my friends who have trouble staying “regular” or are often “stopped up”, try adding a tablespoon or two of chia seeds to your batch! Chia seeds are little super seeds that are full of fiber and virtually tasteless. You can read all about them here. They are also full of omega-3’s and protein, so they really are like little nutrition bombs. I love to add them where I can!
So go ahead and give this recipe a try. Your taste buds (and your body) will thank you!
NOTE: I’m sure your family and friends will be hooked on these bad boys (if you decide to share), so try making a double batch and freezing half. I keep a batch in my freezer at all times!
Perfect
Yield: 24
Prep Time: 10 minutes
Additional Time: 30 minutes
Total Time: 40 minutes
These little balls of goodness are packed with protein, healthy fats, and natural sweetness. They are easy to make and perfect for snacking on the go, or for satisfying your sweet tooth. Plus, they taste like a decadent dessert, so you won’t even feel like you’re eating something healthy! Pro-tip: eat one of these with your coffee in the morning. I promise you’ll thank me later!
Ingredients
1 cup of natural peanut butter
1/2 cup of honey
2 cups of rolled oats
1/2 cup of chocolate chips
1/2 cup of protein powder (I use the Orgain brand chocolate fudge flavor)
1 tbsp chia seeds, optional
1/4 to 1/2 cup of dried fruit, nuts, or coconut, optional
Instructions
Mix all the ingredients together in a large bowl until well combined.
Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
Refrigerate the balls for at least 30 minutes to set.
Notes
Make a double batch and freeze half! When you're ready to eat, just pull out and let them thaw to room temperature.
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Welcome, friend! 🌿✨
Hi, I’m Molly! 🌿✨ I’m passionate about helping others flourish—mind, body, and spirit. After a life-changing health transformation, including bariatric surgery and overcoming challenges with faith, I’m learning to thrive, even in the messiness of life. As a future Clinical Mental Health Counselor and Holistic Health Practitioner, I share tips on health, wellness, and personal growth to inspire you to bloom into the best version of yourself.
Grab a cup of tea (or proffee!), and let’s grow together!
