Dilly Pickles (Edit recipe)

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When you are wondering what to make with all those garden cucumbers I got ya covered with my Dilly Cucumbers! These are refrigerator pickles that come together without all the time it takes from regular canning. I know because years ago we used to spend days in the kitchen canning! I finally perfected my old recipe into a quick refrigerator pickle that is ready in a two days!

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PREP TIME

15 minutes

COOK TIME

5 minutes

INGREDIENTS

Serves: 4-6

Ingredients

2 lb Cucumber, pickling cucumbers, sliced, spears or left whole
1 cup Water
1 cup distilled White Vinegar
1 tsp Mustard Seeds
1 tsp Whole Black Peppercorns
1 whole Bay Leaf
1 clove Garlic, sliced
1 Tbsp Kosher Salt
6 sprigs Dill Weed, or more to taste
1 pieces Lemon, (1 slice)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place mustard seeds, peppercorns, lemon, garlic, bay leaf and dill in the bottom of a widemouth quart sized canning jar that has been sanitized
Pack pickles in as tightly as you can leaving one inch head space
Combine in a small saucepan, vinegar, water and salt bringing to a boil till salt is completely dissolved
Carefully pour brine into jar being sure to cover cucumbers completely
Cover with lid and allow to cool 10 minutes before refrigerating
Refrigerate and allow to pickle at least 48 hours before devouring!
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	40
Fat:	0 g
Carbohydrates:	8 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	843 mg
Fiber:	0 g
Sugars:	2 g
Calculated for total recipe.