Refridgerator Dill Pickles

Home made pickles are so much better than store bought and they are really easy to make.  I like to make refrigerator pickles because I find that the hot water bath required by traditional canning softens the vegetables too much for my taste.

These dill pickles are sour – which is just the way I like them!

For this recipe you’ll need:

  • 4 pounds picking cucumbers
  • 3 cups white vinegar
  • 1/3 cup kosher salt
  • 1 tablespoon black peppercorns
  • 1 small bunch fresh dill or 1 teaspoon dill seeds
  • 3-4 pint canning jars with lids

Prepare a basic pickling liquid and let the solution cool to room temperature.

Sterilize the canning jars and lids.

Wash the cucumbers thoroughly.  Put as many cucumbers into each jar as you can while leaving one inch of space at the top of the jar – cram them in tightly.  Add enough pickling liquid to each jar to just cover the cucumbers.  Distribute the peppercorns and dill evenly among the jars.  Screw on the lids.

Store in the refrigerator for at least 4 weeks before using.  The pickles will stay crispy for about 6 months.

Enjoy!

 

One thought on “Refridgerator Dill Pickles

  1. This isn’t what you mentioned, but it is the easseit recipe I know of and they taste awesome.1 large cucumber, sliced1 teaspoon salt1 onion, thinly sliced1/2 teaspoon mustard seeds1 cup white sugar1/2 cup distilled white vinegar1/4 teaspoon celery seed1/4 teaspoon ground turmeric In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.Transfer to sterile containers. Seal and chill in the refrigerator until serving.

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