Dill Pickle Recipe
It’s the time of year when the garden is overstocked with cucumbers. One of my favorite ways to use up extra cucumbers is to pick the small ones and make what my mother always called refrigerator pickles. This is a different dill pickle recipe than the traditional canned. They stay just as crisp and you don’t have to heat up the house canning. There’s also a lot less sodium with this dill pickle recipe. But with this dill pickle recipe you do have to have extra room for the refrigerator pickles because they must stay cold.
We use whole cucumbers for the refrigerator pickles as they seem to last longer that way – although truthfully they don’t usually last too long.
This dill pickle recipe is so easy and the kids enjoy stuffing as many cucumbers in the jar as possible – I think it’s become part of the fun and a challenge.
For this refrigerator pickles recipe I used a gallon jar but I’ve found that any size jar works fine just change the amount of dill you put in the bottom. But it’ll be your dill pickle recipe now so play with the taste you prefer.
Refrigerator Pickles Ingredients:
- Fresh dill
- Whole pickle sized cucumbers
- Chopped garlic
- 1 Tablespoon pickling spice
- Crushed dried red hot peppers
- Brine / ¾ cup distilled white vinegar + 4 Tablespoons kosher sea salt to each quart of water
- For the brine / combine the vinegar and sea salt. Then add to a quart of water. Make as much as expected to fill all jars. Bring to a boil and then cool.
- In a gallon jar, layer ¾ of the fresh dill on the bottom. Add lots of chopped garlic, the pickling spice and hot peppers to desired amount.
- Pack in the cucumbers as tight as possible. Add the remaining dill on top.
- Add cooled brine to top of jar. Cover and leave on counter for approximately 48 hours. Store in refrigerator.