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Refrigerator Dill Pickles

sweetolivefarms
Fresh, crispy dill pickles you can make from the garden.
Print Recipe
Prep Time 4 days 1 hour
Cook Time 11 minutes
Course Side Dish

Equipment

  • 4-6 Pint jars with lids

Ingredients
  

  • 15-20 small-medium pickling cucumbers
  • 8 Cups Water
  • 1 Cup Distilled Vinegar
  • 1/3 Cup Kosher Salt
  • 2 tsp Mustard seed
  • 1/2 tsp Black pepper corn whole
  • 1/2 tsp Whole All Spice
  • 1/2 tsp Rough Ground Bay Leaf
  • 1/4 tsp Ground Cinnamon Not POWDER
  • 1 tsp Caraway Seed
  • 1 Tbsp Dill Seed Or one head of fresh dill
  • 1/4 Cup Minced Dried Garlic
  • 1 Tbps Dried Red Bell Pepper

Instructions
 

  • 1. Prepare the cucumbers by washing thoroughly and removing the blossom end. Slice as desired and place in jars.
    2. Combine the water and vinegar in a large stock pot on the stove.
    3. Once it reaches a soft boil remove from the heat and add the salt and spices and garlic.
    4. Pour the brine over the jars of cucumbers. Let sit without lids on counter until cooled.
    5. Put the lids on and place in the refrigerator for 2-3 days.
Keyword Garden Pickles, Pickles