Refrigerator Dill Pickles
Make crisp pickles from farmers market cucumbers with these quick and easy refrigerator dill pickles!
Servings: 5 pints
Ingredients
- 4-5 pounds cucumbers
- 4 cups water
- 4 cups cider vinegar
- 5 tablespoons pickling or kosher salt
- 1 onion
- 10-15 garlic cloves
- 5 dill heads or fresh dill sprigs
- 5 teaspoons mustard seeds
- 5 teaspoons dill seeds
- 5 teaspoons coriander seeds
Instructions
- Slice the cucumbers into 1/4 inch slices and pack into mason jars. This recipe makes about 5 pints, and can easily be cut in half or adjusted to both smaller or larger batches.
- To each jar, add 1 tablespoon salt, and 1 teaspoon of each of the spices. Top with a few dill sprigs, 2-3 garlic cloves, and a few slices of onion.
- Mix the vinegar brine together using half water and half apple cider vinegar. For 5 pints, you'll need approximately 8 cups of liquid total. Reduce the total for a smaller batch. For better flavor, you can bring the spices and salt to a boil with the vinegar and water, and allow it to cool before pouring over the cucumbers.
- Top each jar with the vinegar and water mixture, leaving about 1 inch of headspace. Tighten on the lids, and give each jar a shake to distribute the contents.
- Allow at least 24 hours for the flavors to infuse, but preferably several days.
Notes
In the past, I've made Herbes de Provence pickles, which used French spices like rosemary, thyme, tarragon and even lavender. With refrigerator pickles, you can make each jar unique and then test it about a week or two later. If you open it and decide it needs more salt or stronger spicing, toss that in, cap it up and give it a bit more time.
Nutrition
Calories: 58kcal