Fresh Refrigerator Dill Pickles
Ingredients:
4 large garlic cloves, cut into quarters
Brine:
4 cups water
2 cups distilled white vinegar
1/2 cup sugar
8 teaspoons kosher salt
4 juniper berries
1 teaspoon mustard seeds
1 teaspoon coriander seeds
8 whole peppercorns
1 teaspoon dill seeds
6 allspice seeds
4 lbs. Kirby cucumbers, sliced into spears
Add to each jar:
4 coriander seeds
4 juniper berries
1/4 teaspoon mustard seeds
1/4 whole peppercorns
1/4 teaspoon dill seeds
Few sprigs of fresh dill
Directions:
In a large sauce pan, combine brine ingredients – the vinegar, sugar, salt, mustard seeds, coriander seeds, juniper, peppercorns and dill seeds with the water and stir until the sugar and salt are dissolved and boiling. Let the brine cool until just warm.
Process the 4 (1) quart mason jars and lids in a hot water bath for 5 minutes. Remove from hot water bath and cool. Add garlic to jars. Add cucumbers to jars leaving room for dill. Add dill and finish with more spears until jars are packed. Add the extra pickling spices. Pour the brine over the cucumbers equally in each jar leaving 1/2″ room from the top. Top off each with extra vinegar to get the right amount of liquid in each jar.
Seal jars and refrigerate for 2 weeks before using to let the flavors bloom. Store in refrigerator for 5 months.
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