Description
Enjoy deliciously crisp Refrigerator Kosher Dill Pickles made easily at home! Try this simple recipe today for a refreshing snack!
Ingredients
Scale
- 6 cups water
- 2 cups apple cider vinegar
- ⅓ cup dried minced onion
- 6 garlic cloves (finely minced)
- 1 ½ teaspoons yellow mustard seed
- ⅓ cup canning salt
- About 18 pickling cucumbers
- 6 heads fresh dill (or 4 ½ teaspoons dried dill seed)
Instructions
- In a large saucepan, bring water, vinegar, onion, garlic, mustard seed, and canning salt to a boil until salt dissolves; cool.
- Sterilize six wide-mouth quart jars by boiling them for 10 minutes.
- Rinse cucumbers and slice off the blossom end; cut into halves or quarters.
- Pack cucumbers tightly in sterilized jars with dill heads.
- Pour cooled brine over cucumbers, wipe rim, and seal jars loosely with lids.
- Let sit at room temperature for three days before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 pickle (50g)
- Calories: 10
- Sugar: 0g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg
Keywords: Use firm cucumbers for optimal crunchiness. Adjust garlic or dill based on personal preference. Shake jars occasionally during the resting period for even flavor distribution.