Dilly Pickles
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!
15 minutes
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 28 |
| Fat: | 0 g |
| Carbohydrates: | 5 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 841 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Calculated for total recipe. | |
Serves: 4-6
Ingredients
- 1 lb1 lb1 lb Cucumber, pickling cucumbers, sliced, spears or left whole
- 1 cup1 cup1 cup Water
- 1 cup1 cup1 cup distilled White Vinegar
- 1 tsp1 tsp1 tsp Mustard Seeds
- 1 tsp1 tsp1 tsp Whole Black Peppercorns
- 1 whole1 whole1 whole Bay Leaf
- 1 clove1 clove1 clove Garlic, sliced
- 1 Tbsp1 Tbsp1 Tbsp Kosher Salt
- 6 sprigs6 sprigs6 sprigs Dill Weed, or more to taste
- 1 pieces1 pieces1 pieces Lemon, (1 slice)
Process
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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