Easy Refrigerator Kosher Garlic-Dill Pickles

By Addie

"I make these every year when my pickling cucumbers are ready in my garden, they are really great pickles and so easy to make, add in more garlic and adjust the dill if desired --- these pickles develop in flavor with refrigeration time so allow them to chill at least 7 days or even longer before using, the longer the better, the pickles will keep for months in the refrigerator, use only kosher salt for this not table salt, and make certain to wash the outsides of the cucumbers thoroughly, see note on bottom --- for soaking the pickles in firstly to remove bacteria see my Homemade Vegetable Wash/Preserver That Works! (Spray or Soak)"

By Kittencalskitchen

Ingredients

• 6 cups water ( I use distilled bottled water)
• 1/4 cup kosher salt ( use only kosher salt)
• 2 tablespoons white vinegar
• 2 lbs small cucumbers, thoroughly scrubbed
• 1/3-1/2 cup coarsely chopped fresh dill (for a stronger dill flavor increase to 3/4 cup)
• 8 large fresh garlic cloves ( coarsely chopped or sliced, use more for a stronger garlic taste)
• 8 whole black peppercorns

Preparation

Step 1

Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.

Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat. Remove from heat; cool to room temperature.

Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely. Store, covered in the the refrigerator.

The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).

NOTE:
Since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.
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REVIEWS:

I have to go along with many of the other reviewers. I doubled the vinegar in these and added a tblsp. pickling spice. They were SO good! So good, in fact, that I then made MANY more jars. I even did fresh green beans. (My sons favorite) I did find that the whole cucumbers took just too long to taste pickled, so all the extra jars were done with slices and spears. I added a pepper to some, nice flavor. I think the basic recipe is fabulous for experimenting. Thank you so much for posting!

I wish I could give a non-rated review, because quite frankly, I altered my first try with this recipe based on the water/vinegar ratio, which I also felt was way off. After some research, I opted for 2 quarts of water, and used 2 1/2 cups of white vinegar. I didn't chop my dill as well as I should have, but used 3 heads in each quart jar, plus chopped fresh, plus a small tsp of dried dill. The only other thing I added was a 1/2 tsp of turmeric to each jar. This recipe then made 3 quarts. One quart I made thick sliced coins, one quart spears, and one whole pickles. I liked the coins the best. With altering the water/vinegar, I would give the recipe 4.5 stars!

YUM!! I messed up and didn't let the brine cool before pouring over cucumbers... but it didn't hurt them at all! They are so crunchy and good!! I'm a pickle snob (very picky) and I love these! Thanks for the easy, tasty recipe! Update: I'm finally coming to the end of that first batch that I reviewed almost 2 months ago. They are still crunchy and tasty... they taste very close to Claussens only better... crunchier! And the garlic flavor is awesome!

I hate to give bad reviews, but I agree 100% with Leezah's review. The water/vinegar ratio is way off. Not nearly enough vinegar to "pickle" the cucumbers. They just taste like salty cucumbers. I don't know, maybe they're supposed to - but that's not how I like my pickles. And they did not keep well at all. Within a month they were all slimy and mouldy (and I followed all the directions exactly.)

I made these a few weeks ago and they are delicious. After about a week they were okay, but after about 2 weeks...yum. Everyone that has tried them wants the recipe. Crisp and perfect. I made the huge jar that I submitted a picture for. I did add extra garlic and dill. I also threw in a small pinch of tumeric. I followed the suggestions by using distilled water, and also made sure to go get some kosher salt. They had it at Target. I'm making another batch today because they are going so fast. I highly recommend that you try these really, really easy pickles.

Best Pickles Ever!!! I had a bumper crop of pickles and peppers (habenero) so I added one chopped pepper in each jar as well as extra vinegar and garlic. They came out with great flavor and a touch of heat. Still really crunchy and good dill and garlic flavor. Thanks for a great recipe.

I increased water to two quarts,and vinegar to 2 1/2 cups. These are great pickles, everyone loves them. I can't keep then in the fridge very long but luckily, so easy to make.

I am like many of the other reviewers in that these are wonderful pickles. They taste better than the store bought refrigerated pickles I would buy. Because there are only two of us, I adjusted the recipe to make only one quart. I also adjusted the water to vinegar ratio. I also put a few slices of jalapeños for a little spicier pickle. When my friend tried one, she was truly shocked because they were so good. Thanks Kittencal for another great recipe.

I tasted mine after 8 days and they were good; but after 11 days, they were fantastic! I did 2 jars; one with whole cucumbers and the other with spears. The spears really took on the dill and garlic. They really made my Weight Watchers Cuban Sandwich. I can't wait to try these again!

I made these on October 27th and they still don't taste like pickles. They are very weak in flavor and still taste a bit like bland cucumbers. I followed the recipe exactly, any ideas on what went wrong?

I just made these last night and couldn't wait even 24 hours to test, some of the jars looked done, I omitted the peppercorn added pickling spices and I don't think I will ever have to buy pickles again I am in love with these pickles, also added crushed red peppers to a few jars for a little spicy flavor, not bad at all. Thanks so much. Great recipe.

These are really tasty! My MIL made these for us previous years but now we have a garden and make our own. We really like these pickles, they were so easy to make. My husband can't let them rest the whole 7 days before he's in them. Thanks for a great recipe for all my cucumbers!

This is a great recipe, I have used it evey year since having a garden and raising cucumbers! The difference I use for crispy pickles is to soak cucumbers after washing in ice in an ice chest for at least 2 hours but not longer than 6 hours. My pickles are a hit, family and friends all want more!!!!

Day 6 of using recipe...Couldn't stand opening frig one more time with out looking at my pickles....So beautiful in the 1/2 gallon jars. Gave in to temptation! Brunch...1, 2, 3, pickles! I could eat the whole jar! These are the ultimate best in the world! Thank you for the recipe! I'm a pickleaholic and the store bought make my ankles swell. Our old time family recipe was good, but too much salt and little crunch. I have tried many a recipe through out the years and they didn't make my palette happy...Thank you for sharing!... p.s. Have tried several of your recipes, most excellent. Made my world stop to say thanks for all. Will try to be more 'dill-e-gent' in the future...:)

MMMMM...Drool...MMMMM. These were so good. I made them in quart jars, and adjusted the amount of garlic and dill in each, and decided the perfect amount was about 1/3C of dill and 1/4C of garlic (per half recipe). I also quarted the pickles to make them into spears so they would absorb more of the brine. So good, they were gone within three days of opening. I will not buy pickles as long as I have fresh cukes on hand! For my second batch I plan on reusing the brine left in the jars and just reboiling it (since it's already infused with the garlic and dill). Thanks as usual Kitten!

I had no idea it would be this easy to make pickles out of my garden cucumbers. This is exactly the kind of recipe I needed. I left hem for 10 days and I found them to be a little salty though (and I'm a salt lover), so for my next batch I cut the kosher salt in half for my next batch -- we;ll see! I used rice vinegar so I doubled the vinegar becasue I think it's less strong. I also used white peppercons instead of black, because that's what I had. But still, it is a great recipe and just what I needed as a basis... seasonings can always be adjusted to taste. Thanks for posting.

I'm so very glad I tryed this recipe, Kit thank you for another great reccommendation, these are just as good if not even better than the kosher dills from the store, and this is such an easy recipe. I am making more with the small cucumbers from the garden as soon as this batch is finished.

Here is another great recipe by Kittencal! Wonderful taste, crunch, dill & garlic flavor. I am already on my second batch of these. Thanks for doing it again Kitten! This one's a keeper!

Amazing!!! I am a pickle lover, and when I read that someone said they tasted like Claussens (my fav pickle ever) I had to make these! They are just like them, so tasty!!! I am one happy girl! I made them last night and I cant stay out of the jar. Thankfully I made 3 jars so I will definitely wait to try some after 7 days or longer too. Thanks for the great recipe!

Yet another fabulous recipe from Kitten. My husband is a food snob......so particular. He loves these pickles! We all do. On my second batch right now. Had to get a bigger pickle jar....thanks Kitten!

Fabulous recipe! I, just like some other reviewers doubled the vinegar as well as adding the brine hot. 1/4" thick slices surprisingly were still crunchy without adding alum or grape leaves. Thank you for sharing this recipe!

I love these!!!! Made just as written and found them to be delicious

Super good! But they never last till day 7!

I love 99.9% of this Chefs recipes, unfortunately this was not one of them. The vinegar/water ratio is way off. 6 c. water to one 2 TBSP vinegar, I knew wouldn't work. I added 2 TBSP extra of vinegar like other posters recommended. The 'pickles' taste like dill water flavored cucumbers, with a hint of garlic. Yes, I followed the instructions to a T.

These were fantastic--my first time pickling and I'm glad I used this recipe. Used my garden fresh cucumbers and didn't change a thing. Let sit for 8 days in the fridge and they were perfect. Thanks for the recipe

I love dill pickles and adding the garlic made them even better! The small cucumbers that were available were still a bit large so I sliced them in larger chunks. Adore dill so added 3/4 cup and about 4 tablespoons of minced garlic. Let the pickles sit for 10 days and then gave them a taste, oh so good! Cant wait to make these this summer with garden fresh cucumbers.

I have to chime in with all the other reviewers and agree that these are a snap to make and my DH says they are better than ANY store-bought brand. Thanks KittenCal!

I can't really rate these yet as I just made them, but i didn't want to forget to put something :) This is my first attempt at making pickles, I had bought something over 5 lbs of pickling cucumbers for 5$ so thought i'd give it a try. So far i love the process, it was fairly easy to make and i have them sitting in my fridge now :) I doubled the recipe and used 6 wide mouth quart jars, I can't wait to find out how they taste!

These are oh soooo good and so easy to make. I've never made better pickles! I love the garlic in here - I actually added extra. Thank you so much for posting this recipe :)

I thought these were absolutely delicious! They have great flavor and were very crisp! I've found my favorite recipe for pickles!! :) Thank you Kittencal!!

I like these pickles and they were very easy to make but I think they're missing something as far as my taste buds are concerned. Maybe I like more vinegar or perhaps I should add some pickling spice. Either way, I love the ease of this recipe and since I made a double batch, I've got three unopened jars that I can experiment with till I get them to the flavor I'm looking for. Thanks for making my first batch of pickles an enjoyable one : ) UPDATE: I added 2 T more vinegar to each jar and these are just about perfect! Just need to cut back on the garlic a *little* next year.

I LOVE, LOVE, LOVE these pickles! i have made tons of them. They do not last around here. Next year i will be sure to plant more pickling cucumbers!

The reviews dont lie, these are great pickles! A wee bit salty, so I might cut back a tad on my next batch, but other than that, they taste just like a Claussen pickle!

This is one of the best....easy recipes we have tried in awhile!! We (dh as the sous chef lol) added jalapenos to each jar...and I think the pickles are

Delicious way to utilize the garden cucumbers. I will be using this recipe for many years to come! Thank you!

SO delicious! I used 4 tbsp vinegar because I like a sour pickle. I will be making these all year long!

As others have already suggested, these pickles are the beez-kneez and the pickle that stands the test of time. How glorious this treat of a cucumber this is! I followed this exactly, except cut my cuke's in 1/4 inch slices. All other ingredients and directions stayed the same. I can't wait, I even snuck one tonight~and it tasted oh so good! Made for "Summer" on the "Farm" and all the goodness your recipes bring.

A great garlicky dill pickle with a nice crunch. I halved the recipe, and added just a little more vinegar. Tasted them yesterday, and made my second batch today so we'll have more when the first ones are gone--if they last 7 days!

Great and so easy!!! Thank you for a wonderful recipe... I will be using it all summer.

5-stars and I didn't even make them YET! I can tell by the ingredientsand the method theyareGRRRRREAT. Thanks for another wonderful recipe.

I made these 18 months ago and just ate the last one!!! Still good!!!

I've tried a few pickle recipes and this one tastes the best. Nice crunch, great dill & garlic flavor and I like the little extra from the black peppercorns. Used fresh cucumbers, dill and garlic from my garden and let them set in the back of the refrigerator for a 2 weeks before I tasted. Will make more the next time. Thanks for sharing :)

These pickles are the closest thing to my grandma's I've ever tasted. Who knew it was so very easy! Mine have been in the fridge about 10 days and they could be stronger. Next batch I'm going to bump up the salt, peppercorns and garlic, but I like a really strong pickle.

Very easy and very tasty! They actually get better over time.

Well, I just made these pickles up a few days ago and they're all nearly gone. We are pickle lovers here and these were great. Easy recipe. I had never made my own pickles before but nothing can stop me now. Used Kitten's pickling spice as well in this recipe and it was really good.