COOKING: Fresh Refrigerator Dill Pickles, Recipe and Video

Written by Flora Caputo

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September 21, 2015

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Pickles are a basic way to introduce yourself to the art of pickling. Pickle making is super easy and you can get really creative with various spices and herbs to change the flavor of your pickles. I have seen Jalapeno pickles, and red pepper pickles to sweet and sour pickles. These here are a nice, briny, dilly pickle with a subtle punch of garlic. 
Pickles last about 6 months in the fridge, if you don’t eat them before then. Our pickles barely last a couple of months (nom nom nom!). Once you get your pickling legs under you, you can really dig in and enjoy pickling lots of vegetables and fruits. Also note if you wish to make pickling jars shelf stable can them using a hot water bath to seal them tight. Though we do this with a variety of pickling, we like our cucumber pickles crisp, cold and in the fridge. 
We (hubby and I) pickled a handful last weekend and made a YouTube video to show you how. I have included it in this post (below). When you are canning it is helpful to enlist an extra set of hands to cut back on the time. If you enlist a friend, split the fruits of your labor! It’s well worth it.



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.

Flora Caputo
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