Easy Refrigerator Dill Pickles
Refrigerator pickles will deliver all you want in a great pickle without any of the hassles involved with canning. You’ll want “pickling cucumbers” for the best pickles. This type of cucumber has more tender skin than those grown for “slicing.” If you are concerned, ask the grower, look on the seed package if you planted them yourself, or read the label if you buy cucumbers in the supermarket.
Servings: 3 pints
Cost: $5
Equipment
- 3 pint-size (or equivalent) canning jars with lids
Ingredients
- 2 pounds cucumbers for pickling well washed
- 1 ½ cups apple cider vinegar
- 1 ½ cups water
- 2 tablespoons pickling salt
- 6 cloves garlic, peeled
- ¾ teaspoon crushed red pepper
- 3 teaspoons dill seed
- 1 ½ teaspoons black peppercorns
- 1 red pepper sliced (opitional) mostly for looks
- 3 stems fresh dill (optional) also just for looks
Instructions
- Wash and dry 3 pint-size canning jars that have lids and rings.
- Into each jar drop 2 garlic cloves, 1/4 teaspoon crushed red peppers, 1 teaspoon dill seed, 1/2 teaspoon black peppercorns, and optionally 1/3 sliced red pepper and 1 stem fresh dill.
- Cut off the ends and slice the way you like your dill pickles (chunks, spears, chips).
- Pack the prepared cukes into the jars, fairly tightly.
- In a cooking pot, combine vinegar, water and pickling salt. Bring to a full rolling boil.
- Pour hot liquid into the jars up to with 1/4-inch of the top of the jar.
- Apply lids and rings. Tighten as tightly as you can. Allow jars to cool at room temperature.
- Place in the refrigerator. Do not leave in a cabinet or on the countertop.
- Remember: You did not “can” these pickles. They do not have a long shelf life–up to two months in the refrigerator. I wouldn’t worry about this, because it would be a miracle if there are any left by then anyway.
- Wait for at least two days before diving in.