Classic Dill Pickles (Refrigerator)

Recipe by TimUwe
READY IN: 24hrs 20mins
SERVES: 20
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement