We had an abundance of cucumbers in the garden this summer! I decided to make some refrigerator dill pickles to preserve some of the cucumbers. Refrigerator pickles are very easy to make. The nice thing about this recipe is it’s for a small batch!
I sliced some of the cucumbers into coins and the others into spears. That way I could have some pickles for sandwiches!
Add the spices to the bottom of a clean mason pint jar. If you like a spicier pickle, you can add red pepper flakes. You could also add some fresh dill but I didn’t have any.
Pack the cucumbers into jars over the spices. If your cucumbers are longer than the jar, you need to cut the ends off. I just through the little ends in the jar too for little nibbles.
The hard part is waiting the 48 hours for the flavors to infuse! These pickles did turn out crunchy!
- 2 Pounds Pickling Cucumbers (I used 4)
- 1½ Cups Apple Cider Vinegar
- 1½ Cups Water
- 2 Tablespoons Pickling Salt
- 6 Garlic Cloves, peeled (2 per jar)
- 3 teaspoons Dill Seed, (1 per jar)
- ¾ teaspoon Coarse Black Pepper, (1/4 teaspoon per jar)
- Ball Pickle Crisp Granules (1/8 teaspoon per pint) optional
- 3 Pint Jars
- Wash and slice cucumbers into spears or coin slices.
- In a large pot, combine vinegar, water and pickling salt. Bring to a simmer.
- Grab your clean pint jars and add garlic, dill seed and pepper to each jar.
- Arrange cucumbers in the pint jars. Pack tightly.
- Add Pickle Crisp Granules overtop of cucumbers if you are using it.
- Pour hot brine over cucumbers leaving a ½ inch headspace.
- Apply lids and let the jars cool to room temperature.
- Once the jars are cool, place in the refrigerator. Let them sit for at least 48 hours before eating.
Make sure you check out my other easy recipes!
This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello