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Nutrition Facts
Serving Size 1 pds pickles 1229g Recipe makes 2 pds pickles) The following items or measurements are not included below: 8 whole black peppercorns
Calories 89
Calories from Fat 5		(5%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 14173mg		590%
Potassium 740mg		21%
Total Carbohydrate 20.7g		6%
	Dietary Fiber 2.6g	10%
	Sugars 7.8g
Protein 3.8g		7%
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Kittencal's Easy Refrigerator Kosher Garlic-Dill Pickles

Recipe #90487 | 7 days | 15 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: KITTENCAL
May 3, 2004

I make these every year when my pickling cucumbers are ready in my garden, they are really great pickles and so easy to make, add in more garlic and adjust the dill if desired --- these pickles develop in flavor with refrigeration time so allow them to chill at least 7 days or even longer before using, the longer the better, the pickles will keep for months in the refrigerator, use only kosher salt for this not table salt, and make certain to wash the outsides of the cucumbers thoroughly, see note on bottom --- for soaking the pickles in firstly to remove bacteria see my Homemade Vegetable Wash/Preserver That Works! (Spray or Soak)

2 pds pickles (change servings and units)

Ingredients

6 cups water (I use distilled bottled water)
1/4 cup kosher salt (use only kosher salt)
2 tablespoons white vinegar
2 lbs small cucumbers, thoroughly scrubbed
1/3-1/2 cup coarsely chopped fresh dill (for a stronger dill flavor increase to 3/4 cup)
8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)
8 whole black peppercorns

Directions

1
Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
2
Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
3
Remove from heat; cool to room temperature.
4
Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
5
Store, covered in the the refrigerator.
6
The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
7
**NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.

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Course > Lunch/Snacks > Snacks
Main Ingredient > Vegetables
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Featured Reviews for This Recipe

From: danakscully64

On Oct 27, 2009

I have these sitting in my fridge right now, I will be back in 7 days to give a review! I'm very excited, they smelled great before adding the liquid mixture, I LOVE dill pickles. I had no idea they were so easy to make!

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From: Marietta Mary Lou

On Oct 6, 2009

I have to chime in with all the other reviewers and agree that these are a snap to make and my DH says they are better than ANY store-bought brand. Thanks KittenCal!

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From: Andi of Longmeadow Farm

On Jul 5, 2009

As others have already suggested, these pickles are the beez-kneez and the pickle that stands the test of time. How glorious this treat of a cucumber this is! I followed this exactly, except cut my cuke's in 1/4 inch slices. All other ingredients and directions stayed the same. I can't wait, I even snuck one tonight~and it tasted oh so good! Made for "Summer" on the "Farm" and all the goodness your recipes bring. July 2009

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From: Chef #903593

On Aug 6, 2008

These pickles are the closest thing to my grandma's I've ever tasted. Who knew it was so very easy! Mine have been in the fridge about 10 days and they could be stronger. Next batch I'm going to bump up the salt, peppercorns and garlic, but I like a really strong pickle.

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