Refrigerator Kosher Dill Pickles

Name: Refrigerator Kosher Dill Pickles
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Ingredients: 1.5 cup water, boiled and cooled; 1 cup white vinegar, 5% acidity; 1 tbsp Kosher Salt; 2 tbsp dill seeds; 0.25 tsp Celery Seed; 1 tsp Mustard Seeds; 1 tsp Red Pepper Flakes; 1 Bay Leaf; 2 Garlic, minced; 3 cucumbers (depending on size)

I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.

Brooke1999

Prep5 min

Total5 min

Servings1

Difficultyeasy

Ingredients

1.5 cupwater, boiled and cooled
1 cupwhite vinegar, 5% acidity
1 tbspKosher Salt
2 tbspdill seeds
0.25 tspCelery Seed
1 tspMustard Seeds
1 tspRed Pepper Flakes
1Bay Leaf
2Garlic, minced
3cucumbers (depending on size)

Instructions

1
Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top.
2
Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.
3
Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.