Refrigerator Dill Pickles
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- 12 whole(s) 3 to 4 inch long pickling cucumbers
- 2 cup(s) water
- 1 3/4 cup(s) white vinegar
- 1 1/2 cup(s) fresh dill weed chopped
- 1/2 cup(s) white sugar
- 8 clove(s) garlic chopped
- 1 1/2 tablespoon(s) coarse salt
- 1 tablespoon(s) pickling spice
- 1 1/2 teaspoon(s) dill seed
- 1/2 teaspoon(s) red pepper flakes, or to taste
- 4 sprig(s) fresh dill weed
- 1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes.
- 2. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
- 3. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar.
- 4. Ladle in the liquid from the bowl to cover.
- 5. Place a sprig of fresh dill into each jar, and seal with lids.
- 6. Refrigerate for 10 days before eating.
- 7. Use within 1 month.
This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.
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Refrigerator Dill Pickles Recipe at a Glance
- COURSE: Sauces/Condiments