Name: Refrigerator Kosher Dill Pickles
Prep time: 5 min
Total time: 5 min
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)

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.

Refrigerator Kosher Dill Pickles

white vinegar, 5% acidity

salt

dill seeds

celery seed

mustard seeds

red pepper flakes

bay leaf

garlic cloves,

-6 cucumbers (depending on size)

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.

I have to preface this with the statement... I do not like pickles, never have. But when I saw this recipe, I decided to try them for my hubby's sake, he loves a crisp dill pickle. I even went so far as to buy an 8 oz bag of dill seed online, because I couldn't find small jars in our local grocery stores. I followed the instructions exactly, using pint sized jars as that's what I had in the house. My next statement... I LOVE THESE PICKLES! The hubby and I are actually fighting for the last of the first batch, so yesterday I ran out and bought a bunch of pickle cucumbers, and I'm getting ready to make up a double batch, hoping that will get us through at least 2 weeks. I just love that &quot;bite&quot; from the red pepper flakes, the dill taste is just enough to highlight the pickle, but not so heavy that it turns me off, they're tart without making my mouth purse up... they're perfect! I know I'm coming into this convo 10 years after this recipe was posted, but I just have to say THANK YOU PAUL P for such an excellent, easy to make recipe!!! Ok, back to the kitchen, my water should be cool by now. ;-)

Refrigerator Kosher Dill Pickles

Prep Time: 5 minutes

Total: 5 minutes

Servings: 8.5

Author : PAUL P.

Ingredients

Instructions

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