Refrigerator Kosher Dill Pickles

price403's Note:

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.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 16

Yield: 1.0 quart

Pickling Liquid

• 1 1/2 cups water, boiled and cooled
• 1 cup white vinegar, 5% acidity

For each quart jar add

• 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)

Directions:

1. 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.

Reviews

[flower7]

These are really great! They have quite a nice "kick" from the red pepper flakes. I made mine in spears but would like to try as chips next time as I think they'd be great on a burger! Thanks so much for posting!

[MamaSooz]

I've been experimenting with a lot of pickle recipes lately, and this is hands down my favorite. Great dill flavor. I did use a little more garlic than called for (just added smashed cloves) and will also add sliced onions to the sliced cucumbers next time. For us pickle addicts, these are the bomb.

[hollybeggs117]

I just tried this. It was so easy, the pickles stay crunchy. Made 8 jars and so made the cucumbers stopped growing. Cant wait for next year to do more. Would like to give out as gifts. Thanks