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 ½ cups water , boiled and cooled
• 1 cup white vinegar , 5% acidity

For each quart jar add

• 1 tablespoon kosher salt
• 2 tablespoons dill seeds
• ¼ 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!

[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

[CrapScreamer]

I accidentally made this recipe with twice the ingredients as called for (used a pint jar instead of a quart and forgot to adjust), and these pickles blew my tiny little mind. I add a half a jalapeno and a half a habanero for some extra kick.