Regrigerator Dill Pickles
You might just never buy pickles again when you find out how easy it is to make your own fresh ones at home. You do need to wait overnight until they are initially 'cured'.
- 1 1/2 cups distilled white vinegar
- 1/4 cups granulated sugar
- 4 teaspoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 3/4 teaspoon dill seeds
- 2 cups hot water
- 2 pounds Kirby cucumbers, sliced 1/4-inch thick
- 3/4 cup coarsely chopped fresh dill
- 3 cloves garlic, coarsely chopped
Preparation time 15mins
Cooking time 600mins
Mix vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a glass bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour vinegar mixture (brine) and carefully mix to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice.
Store in an airtight container and store for up to two weeks.