Refrigerator Kosher Dill Pickles

By Addie

"I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first."

Ingredients

• PICKLING LIQUID:
• 1 1/2 cups water, boiled and cooled
• 1 cup white vinegar, 5% acidity
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• FOE EACH QUART JAR, ADD:
• 1 tablespoon kosher salt
• 2 tablespoons dill seeds
• 1/4 teaspoon celery seeds
• 1 teaspoon mustard seeds
• 1 teaspoon red pepper flakes
• 1 bay leaves
• 2 garlic cloves, minced
• 3-6 cucumbers ( depending on size)

Preparation

Step 1

Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top. Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly. Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.
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REVIEWS:

These are really great! They have quite a nice "kick" from the red pepper flakes. I made mine in spears but would like to try as chips next time as I think they'd be great on a burger! Thanks so much for posting!

I just tried this. It was so easy, the pickles stay crunchy. Made 8 jars and so made the cucumbers stopped growing. Cant wait for next year to do more. Would like to give out as gifts. Thanks

I accidentally made this recipe with twice the ingredients as called for (used a pint jar instead of a quart and forgot to adjust), and these pickles blew my tiny little mind. I add a half a jalapeno and a half a habanero for some extra kick.

These are good...but, much closer to sour pickles than dill - i'm going to try another one to try to get more of the dill flavoring I'm looking for.

These are terrific. I couldn't wait until the 7th day to have these. I know the longer they sit the better they will be. I omitted the bay leaf, only by a prefernce kind of thing. I did add in some sliced onion. What a fantastic pickle this recipe makes. I cut my cukes into "spears", and well, I can't wait to do chips next. Thanks for posting this great recipe.

Two weeks in the fridge, more like sour pickles then kosher dills! I like! Sour pickles are hard to make, but this did the trick! Thanks for posting! Shadows Update 08/29/2009: I have experimented with red tomatoes in this brine, they look wonderful, will not try for 3 weeks yet, will post update when we do.