Refrigerator Kosher Dill Pickles |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first. Ingredients:
1 1/2 cups water, boiled and cooled |
1 cup white vinegar, 5% acidity |
1 tablespoon kosher salt |
2 tablespoons dill seeds |
1/4 teaspoon celery seed |
1 teaspoon mustard seeds |
1 teaspoon red pepper flakes |
1 bay leaf |
2 garlic cloves, minced |
3 -6 cucumbers (depending on size) |
Directions:
1. Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top. Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly. Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.
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