Refrigerated Dill Pickles
Making pickles from cucumbers sounds like it would be a long process, but it doesn’t have to be! Refrigerator pickles are an easy method of pickling cucumbers. Especially if you have a large crop of cucumbers to use up!
They have all the taste, and none of the work of canning. It’s the best of both worlds!
Ingredients
- 1/2 C. distilled white vinegar
- 1/2 c. apple cider vinegar
- 1/4 C. pickling salt
- 3 to 4 medium cucumbers
- 4 to 5 sprigs fresh dill divided
- 1 T. pickling spice
- 3 cloves garlic halved
Instructions
- In a large saucepan over medium-high heat, combine 5 1/2 cups water, both types of vinegar, and salt. Bring to a boil, stirring several times; boil for 3 minutes. Remove from heat and let cool.
- Wash cucumbers and slice in half crosswise. Cut pieces in half lengthwise and then cut into spears (approximately 12 spears from each cucumber, depending on the size of the cucumber).
- Place half of dill springs in a clean plastic 5-quart ice cream pail or large jar. Add the cucumber spears, pickling spice, and remaining dill sprigs.
- Slice the garlic cloves in half and add to pail.
- Pour the cooled vinegar mixture over cucumbers. Set a plate on top and press down lightly to submerge cucumbers in liquid. This ensures that each cucumber will soak in the brine and turn into a delicious pickle!
- Cover and let the pickles sit at room temperature for 24 hours, stirring once or twice. Place the pail the the refrigerator to store pickles for up to 1 month.
Notes
Note: this brine can also be used to soak whole baby cucumbers. Recipe may be doubled to fill the pail.