Follow Me on Pinterest

Do you Love this website? Please donate to help keep the site going.
Thanks Scott Pollacek - about me

Latest Comments

Refrigerator Dill Pickles

PDF Print E-mail
Thursday, 16 September 2010 09:53

Makes about 3-4 quarts.


  • 4 pounds pickling cucumbers
  • 6-8 garlic cloves sliced
  • 1/2 cup chopped fresh dill


  • 4 cups white vinegar
  • 2 cups water
  • 6 tablespoons kosher or pickling salt
  • 1/2 cup sugar
  • 5 tablespoons pickling spice
  • 2 tablespoons mustard seeds
  • 2 tablespoons black peppercorns
  • 1 tablespoon dill seed


  • Combine the vinegar, water, salt, sugar, pickling spice, mustard seeds, dill seed, and peppercorns in the saucepan and bring to a boil over high heat.
  • Remove from the heat and allow to cool until just slightly warmer than room temperature.
  • Slice the cucumbers into 1/2-inch thick rounds. Divide them evenly between the jars. Add the garlic and dill, dividing evenly between the jars.
  • Pour the brine into the jars making sure to cover the ingredients. Cool to room temperature and cover with lids.
  • Store in the refrigerator, allowing the pickles to marinate for a week, then serve.


Add comment

Security code

RocketTheme Joomla Templates