When you get a big cucumber from the garden, you make pickles!
Or, perhaps you have smaller cucumbers. Either way, give these dill pickles a try, you’ll be glad you did!
Refrigerator Dill Pickles – From Family Stamping and Food
- 5 1/2 C water
- 2 C white distilled vinegar
- 1/4 tsp. tumeric
- 5 T pickling salt
- ~8 medium/large cucumbers*
- Per jar:
- 1/2 tsp. mustard seeds
- pinch, red pepper flakes
- 1 tsp. minced onion
- 1-2 fresh dill head
- 1 garlic clove, peeled
- dash, pepper, if desired
Begin by slicing up the cucumbers using a mandolin slicer. Or, slice them very thin, by hand. Be sure to cut off the blossom end, and don’t use that in pickles. Alternatively, you can slice the pickles into spears. We did that this year (2013) and LOVED it.
Next up, combine the vinegar, water, salt and turmeric in a medium saucepan. Bring to a boil.
While the brine is coming to a boil, prepare the jars. Place one garlic clove (peeled), a dill head, 1 tsp. minced onion, a pinch of red pepper flakes, a dash of pepper, if desired and 1/2 tsp. mustard seeds.
Evenly divide the sliced cucumbers among the jars. Pack them in well, but leave room for the brine.
When brine has boiled, remove the saucepan from the heat. Carefully, using a funnel if possible, pour the hot brine into the jars.
Seal up by placing a lid on the jars. Leave them on your counter until they reach room temperature. Then, place them in the fridge – keep them there for 4 weeks before you crack one open to taste. Then, store in the fridge until they are all gone.
We made a half batch and got three quart jars full of pickles!
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