Refrigerator Dill Pickles (LID)

Refridgerator Dill Pickles

Making refrigerator pickles for LID is incredibly easy. The key is using cucumbers specifically for pickling (or using cucumbers you grew yourself). Do not use those dark green things typically found at the grocery store. Their skin is thick and has wax on it. This recipe results in crunchy, tart dill pickles. If you like your pickles with a bit of kick, add a serrano pepper that has been cut in half or a teaspoon of hot chile flakes.

Refrigerator Dill Pickles

Makes 1 quart

2 kirby (pickling) cucumbers
1 clove garlic, peeled and smashed
1/2 cup distilled white vinegar
1/2 cup water
2 teaspoons non-iodized salt (I use Morton’s Coarse Kosher Salt)
1/2 teaspoon dill seed
1/2 teaspoon dill weed

Bring the vinegar, water, and non-iodized salt to a boil in a small saucepan. Turn off the heat as soon as the solution comes to a boil. Let cool slightly. Meanwhile, wash the cucumbers, trim off ends, and cut vertically into spears. I cut the cucumber in half, cut the halves in half, and then cut the quarters in half for a total of 8 spears. Place the cut cucumber spears, garlic clove, dill seed, and dill weed into a clean quart-size Mason jar. Pour the pickling solution over the cucumbers and screw on the lid. Allow to cool on the counter and then refrigerate. For best results, let pickle for 1 to 2 weeks in the fridge before eating.

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