Refrigerator Dill Pickles

 

I planted cucumbers in my garden this year. After getting home from vacation this summer, we were overrun with cucumbers. I decided to try a few different refrigerator pickle recipes. Refrigerator pickles recipes are really easy and fast because you don’t have to process them. Plus it keeps the pickles crisp. Most recipes call for kirby cucumbers or pickling cucumbers, but I used regular cucumbers and it worked fine.

Refrigerator Dill Pickles
Author: 
Recipe type: Pickles
Serves: 2 quarts
 
Ingredients
  • 1-1/2 cups distilled white vinegar
  • ¼ to ⅓ cup granulated sugar
  • 4 teaspoons kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • ¾ teaspoon dill seeds
  • 2 cups hot water
  • 2 pounds cucumbers, sliced ¼-inch thick
  • ¾ cup coarsely chopped fresh dill
  • 3 cloves garlic, coarsely chopped
Instructions
  1. Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
  2. Place cucumbers, garlic and dill in a jar.
  3. Pour brine in the jar to cover the cucumbers.
  4. Store in refrigerator.
This recipe was borrowed from One Perfect Bite Blog.

 

Slice cucumbers to desired thickness and cram as many as you can in the jar, along with the garlic and dill.

DSC_0009 (2)

Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.

DSC_0011

Pour brine in the jar to cover the cucumbers. Store in refrigerator.

DSC_0012 (2)

Leave a Reply

Rate this recipe: