Crunchy Refrigerator Dill Pickles
 
Prep time
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Crunchy dill pickles done my way. Yum!
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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.
Recipe by Kimversations at https://www.kimversations.com/2010/08/crunchy-refrigerator-dill-pickles/