Wednesday, August 8, 2012
Recipe: Refrigerator Dill Pickles
I'm still fairly new to the pickle world. For the past 18 years or so I have had a strong distaste for pickles but I recently rediscovered my love for dill pickles!
I made a few changes to the original recipe. It called for kirby cucumbers. I just used two random cucumbers from my in-laws' garden. I have no idea what they were. Also, I forgot to stir them at all and they did fine.
All in all, a super easy recipe that makes fantastic sour pickles!
Refrigerator Dill Pickles
1-1/2 cups distilled white vinegar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 large cucumbers, sliced 1/4-inch thick
3/4 cup coarsely chopped fresh dill
3 cloves garlic, coarsely chopped
Put the first seven ingredients in a glass bowl and stir until dissolved. Cool to room temperature.
Slice cucumbers, chop dill and garlic, and place in a large bowl.
Pour brine over top and mix well. Cover and refrigerate overnight/twelvish hours.
In the morning, put in mason jars. Store up to two weeks (if they last that long!).
Yield: 1 1/2 to 2 quarts.
Source: One Perfect Bite