1/1 Photo of Classic Dill Pickles (Refrigerator)
24 hrs 20 mins
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.
My Private Note
Units: US | Metric
- 1Trim the ends of the cucumbers.
- 2Quarter each cucmber lengthwise.
- 3In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.
- 4Cover and refrigerate for 2 hours.
- 5Rinse the cucumbers several times and pat dry.
- 6In a small saucepan, add water and vingear and one tablespoon of salt.
- 7Bring to a boil.
- 8Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.
- 9Pack container with cucumber spears.
- 10Pour hot brine into container.
- 11Let pickles cool to room temperature, about 2 hours.
- 12Cover and refrigerate for one day to develop flavor.
- 13The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.
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Nutritional Facts for Classic Dill Pickles (Refrigerator)
Serving Size: 1 (102 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 14.9
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1049.0 mg
- Total Carbohydrate 3.0 g
- Dietary Fiber 0.4 g
- Sugars 1.3 g
- Protein 0.5 g