Easy Homemade Dill Pickles

INGREDIENTS

  • cucumbers
  • 2 cloves of garlic
  • 2 sprigs of fresh dill (the flowered heads of the dill taste the best for these pickles, so use them if you can get them)
  • ½ tsp coriander seeds
  • ¼ tsp mustard seeds
  • ¼ tsp whole peppercorns
  • 1/8 tsp red pepper flakes
  • 2 cups of water
  • 1 tablespoon sea salt

DIRECTIONS

Cut your cucumbers into your desired size. Remember sliced cucumbers will ferment faster than whole cucumbers. Pack your cucumber slices into your jar. Pack them tight! Add the spices on top. Mix the water and sea salt together until the salt is dissolved. Pour your water/salt over the pickles. Leave about an inch of space between the water and the top of the jar. All the cucumbers must be submerged in the water. If you are having trouble getting them totally submerged, you may need to add a “weight” to the jar to keep them submerged. A chunk of onion works well, giving great flavor.  Or you can use a clean rock. Put a top on your jar and leave on the counter for 3 days. Test a pickle on day 3. If it is to your liking, put the jar in the fridge. This stops the fermentation process. You won’t have to worry about keeping the pickles submerged once they go in the fridge. If the pickles are not to your liking, keep testing them each day. You know they are perfect when they taste great to you and they still have their crunch.

 

Garlic Dill Refrigerator Pickles

INGREDIENTS

  • 6-12 pickling cucumbers
  • 2 cups water
  • 1 3/4 cups distilled white vinegar
  • 1 1/2 cups packed coarsely chopped fresh dill
  • 1/2 cup sugar
  • 8 garlic cloves, chopped
  • 1 1/2 tablespoons coarse salt
  • 1 tablespoon pickling spice
  • 1 1/2 teaspoons dill seeds
  • 1/2 teaspoon dried crushed red pepper

DIRECTIONS

 

Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve. Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.

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