Refrigerator Dill Pickles
Refrigerator Dill Pickles
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This recipe is for homemade Refrigerator Dill Pickles. It’s so very easy and since these are “refrigerator” pickles, you don’t need to worry about the canning process. That also means that your refrigerator pickles are NOT SHELF STABLE! They must be kept in the refrigerator and enjoyed within a month! Don’t worry, they are so delicious they probably won’t last long anyways!
They are so simple to make and taste better than any storebought version! I love to garden and cucumbers are surprisingly very easy to grow! The cucumbers I used are fresh, right out of my garden! I also grew dill for the first time this year and was pleasantly surprised at how well it grew!
Homegrown Cucumbers
As a bonus, this recipe is so easy and perfect for small batches, you can make just a jar or two at a time when your cucumber supply starts dwindling.
Ingredients
2-3 Medium Cucumbers
1 Tablespoon Kosher Salt
1 Cup Water
1 Cup Vinegar
1 Tablespoon Dill (Fresh or Dried)
2 Cloves Garlic
2 Tablespoons Sugar
1/2 Teaspoon Crushed Red Pepper Flakes
1 Tablespoon Mustard Seed
Instructions
In clean jars, tightly pack cut and trimmed cucumbers.
Divide garlic, dill, mustard seed and red pepper flakes evenly between jars.
Mix Water, Vinegar, Salt and Sugar in a saucepan. Heat and stir until salt and sugar are thoroughly dissolved. Let cool.
Pour vinegar/water mixture in jars until the cucumber spears are covered.
Refrigerate for at least 24-hours and then enjoy!
Notes
Remember: These are refrigerator pickles; this is not a safe canning method to make shelf stable pickles. Keep them in the refrigerator!
This recipe is naturally g-free!
Refrigerator Dill Pickles
Ingredients
- 2-3 Medium Cucumbers
- 1 Tablespoon Kosher Salt
- 1 Cup Water
- 1 Cup Vinegar
- 1 Tablespoon Dill (Fresh or Dried)
- 2 Cloves Garlic
- 2 Tablespoons Sugar
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1 Tablespoon Mustard Seed
