Crunchy Refrigerator Dill Pickles

I made pickles in less than half an hour! Yup, it’s true. They came out great and are a real hit. And the best part is that they are crunchy.

I based my recipe on the one found here. With the exception of the spices and the dill, everything came from my garden. I did some research and found that refrigerator pickles will last for a long time. Some say three months and others say up to a year. Trust me – yours will not last that long!

The brine is also excellent for pickling zucchini, beans, cauliflower, carrots or whatever else you feel inclined to pickle.

Enjoy!

Crunchy Refrigerator Dill Pickles

 

Save Print

Prep time

10 mins

Cook time

16 hours

Total time

16 hours 10 mins

 

Crunchy dill pickles done my way. Yum!

Author: Kimberly Hickok

Serves: 6-8

Ingredients

• 3 to 4 pounds pickling cucumbers
• 1 Jalapeno
• 1-2 cloves of garlic
• Fresh dill
• Dill seed
• Pickling spice (with cloves removed)
• 6 cups water
• 2 cups white vinegar
• ⅓ to ½ cup of kosher salt

Instructions

1. Make sure jars and lids are clean. Run through the dishwasher or sterilize in boiling water, then cool jars.
2. In each jar place cucumbers, a clove or two of garlic, one jalapeno sliced into thirds and a sprig or two of fresh dill. Add a pinch of dill seed to each jar. Cucumbers can be sliced into rounds or spears - whatever you prefer.
3. In the meantime bring the water, vinegar, kosher salt and pickling spices to a boil.
4. Pour the hot brine over the cucumbers and let sit at room temperature for 3 to 4 hours covered with a clean kitchen towel.
5. Next cover and refrigerate.
6. The pickles are best after 2 to 3 days but you can eat them as soon as 12 hours after making them.

3.2.2265