Classic Dill Pickles (Refrigerator)
photo by flower7
- Ready In:
- 24hrs 20mins
- Ingredients:
- 9
- Yields:
-
1 quart
- Serves:
- 20
ingredients
- 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
- Trim the ends of the cucumbers.
- Quarter each cucmber lengthwise.
- In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.
- Cover and refrigerate for 2 hours.
- Rinse the cucumbers several times and pat dry.
- In a small saucepan, add water and vingear and one tablespoon of salt.
- Bring to a boil.
- Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.
- Pack container with cucumber spears.
- Pour hot brine into container.
- Let pickles cool to room temperature, about 2 hours.
- Cover and refrigerate for one day to develop flavor.
- The 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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Reviews
-
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!