Refrigerator Spicy Dill Pickles
 
 
Author:
Recipe type: Condiments
Ingredients
  • Sliced cucumbers (enough to fill two 1-quart jars), about 6 cups
  • 2 large peeled garlic cloves
  • 2 large sprigs of fresh dill
  • 2 teaspoons dill seed
  • 2 teaspoons mustard seed
  • 2-4 small dried hot red chiles
  • 10 black peppercorns
  • 1 cup white vinegar
  • ¼ cup salt
  • 3 cups water
Instructions
  1. Place the cucumbers in a large bowl of ice water and refrigerate overnight.
  2. Drain cucumbers and pack into sterilized 1-quart jars. Add a garlic clove, sprig of dill, 1 teaspoon dill seed, 1 teaspoon mustard seed, 1-2 chiles, and 5 peppercorns to each jar.
  3. Combine the vinegar, salt, and water and bring to a boil; simmer until the salt is dissolved and then pour the liquid over the cucumbers in each jar. Cover tightly with a lid and refrigerate for 1 week before eating.
Notes
Refrigerator pickles will last a few weeks, but not as long as pickles that have been processed in a hot water bath. I harvest a few each week and make a jar, then try to eat it up before the next week.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2014/09/harvest-season-love/