Classic Dill Pickles (Refrigerator)

TimUwe's Note:

These are an easy-to-make pickle that are tangy. In my humble opinion, much better than store-bought. You can taste the garlic and other spices. The nice thing about this recipe is it is fast and easy to modify to your taste. Cooking time is refrigeration time.

• Total Time: 24 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 24 hrs

Ingredients:

Serves: 20

Yield: 1.0 quart

• 5 pickling cucumbers
• 3 tablespoons kosher salt
• 1 head fresh dill
• 2 garlic cloves, peeled and halved
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon celery seed
• 1 teaspoon mustard seeds
• 1 cup cider vinegar
• 1 cup water

Directions:

1. Trim the ends of the cucumbers.
2. Quarter each cucmber lengthwise.
3. In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.
4. Cover and refrigerate for 2 hours.
5. Rinse the cucumbers several times and pat dry.
6. In a small saucepan, add water and vingear and one tablespoon of salt.
7. Bring to a boil.
8. Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.
9. Pack container with cucumber spears.
10. Pour hot brine into container.
11. Let pickles cool to room temperature, about 2 hours.
12. Cover and refrigerate for one day to develop flavor.
13. The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.

Reviews

[flower7]

Fantastic pickles! I used 3 fresh dill fronds, 1/2 tsp peppercorns, and only about 1 Tbsp salt during step one. My cukes were a little large so I could only get four in the jar (and I had to cut all but one in sixths instead of quarters). After adding the brine to the packed jar, I had about 1/3 cup extra brine which I had to discard. Otherwise followed the recipe as written. Thanks so much for sharing!