Crunchy Refrigerator Dill Pickles
Prep time
Cook time
Total time
Crunchy dill pickles done my way. Yum!
Serves: 6-8
  • 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
  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