Author Notes
An easy, quick and tasty refrigerator dill pickle recipe. —rosemarried
Ingredients
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6
small cucumbers
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4 cups
water
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1/4 cup
white vinegar
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1 teaspoon
white sugar
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2 tablespoons
kosher salt
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4
cloves of garlic, sliced thin
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1/2 teaspoon
whole allspice
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1 teaspoon
black peppercorns
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1/2 teaspoon
mustard seeds
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6 bunches
sprigs fresh dill
Directions
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Combine water, vinegar, salt, and sugar in a small sauce pan. Bring to a boil, then set aside and let cool.
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Add the mustard seeds, peppercorns and allspice to a large mason jar. Pack in as many cucumber spears as will comfortably fit in the jar, and then pack in the dill sprigs and garlic.
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Once the water & vinegar mixture has cooled (i.e. the brine), pour the liquid over the cucumbers in the jar. Seal with a clean lid and refrigerate for at least 24 hours before eating.
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