Kittencal's Easy Refrigerator Kosher Garlic-Dill Pickles
Ready In: 168 hrs 15 mins
Yields: 2 pds pickles
Ingredients
- 6 cups water (I use distilled bottled water)
- 1⁄4 cup kosher salt (use only kosher salt)
- 2 tablespoons white vinegar
- 2 lbs small cucumbers, thoroughly scrubbed
- 1⁄3-1⁄2 cup coarsely chopped fresh dill (for a stronger dill flavor increase to 3/4 cup)
- 8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)
- 8 whole black peppercorns
Directions
- Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
- Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
- Remove from heat; cool to room temperature.
- Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
- Store, covered in the the refrigerator.
- The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
- **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off