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Nutrition Facts
Serving Size 1 (96g) Recipe makes 16 servings
Calories 16
Calories from Fat 2		(14%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 438mg		18%
Potassium 112mg		3%
Total Carbohydrate 3.0g		0%
	Dietary Fiber 0.5g	2%
	Sugars 1.1g
Protein 0.6g		1%
detailed view... how is this calculated?

Refrigerator Kosher Dill Pickles

Recipe #380632 | 5 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: price403
Jul 7, 2009

I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.

SERVES 16 , 1 quart (change servings and units)

Ingredients

Pickling Liquid

1 1/4 cups water, boiled and cooled
1 1/4 cups white vinegar, 5% acidity

For each quart jar add

1 tablespoon kosher salt
2 tablespoons dill seeds
1/4 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon red pepper flakes
1 bay leaf
2 garlic cloves, minced
3-6 cucumbers (depending on size)

Directions

1
Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top. Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly. Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last for about 6 months.

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Featured Reviews for This Recipe

From: Becky in Wisconsin

On Sep 13, 2009

These are terrific. I couldn't wait until the 7th day to have these. I know the longer they sit the better they will be. I omitted the bay leaf, only by a prefernce kind of thing. I did add in some sliced onion. What a fantastic pickle this recipe makes. I cut my cukes into "spears", and well, I can't wait to do chips next. Thanks price403 for posting this great recipe.

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From: Chef Shadows

On Aug 29, 2009

2 weeks in the fridge, more like sour pickles then kosher dills !!! I like! Sour pickles are hard to make, but this did the trick! Thanks for posting! Shadows Update 08/29/2009: I have experimented with red tomatoes in this brine, they look wonderful, will not try for 3 weeks yet, will post update when we do.

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