There’s something satisfying about homemade. When my neighbor brought me a bag full of cucumbers I already had refrigerator pickles recipe in mind. If only I had made these when I was prego. I adored pickles and requested extra on every sandwich. This would have satisfied my craving without having to run to the store as often.
I seriously didn’t have to run to the store for any of these ingredients because I already had dill seed and dill weed on hand. I read where fresh dill is preferred if you have access to it. I use dill weed in homemade ranch seasoning and just happened to have dill seed in my pantry, too. Here’s the scoop, purchase your dill seed and weed in bulk at a natural foods store like Earthfare or where you like to shop. It’s a fraction of the cost and you only need a pinch or two for this recipe unless you go into the pickle making business.
I have to say this is my new summer pickle recipe that tastes very much like Claussen pickles with the garlic, peppercorn and dill flavor popping in my mouth. I got around to trying the pickles after day four which was plenty of time to marinate.
It is still crunchy and delicious and not like a bread and butter pickle. We prefer the sour type with a crunch so don’t expect a sweet pickle. In fact, I cut my sugar amount in half hoping for a sour pickle, but feel free to add 1/2 cup if you like. It made two quart jars to enjoy with our summer meals, yummy.
Refrigerator Dill Pickles {adapted from Family Fun, August 2013}
Ingredients:
- 2 pounds firm pickling cucumbers, scrubbed, trimmed, cut lengthwise into eight spears
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 1/2 cup sugar {I used 1/4 cup demerara}
- 2 teaspoons kosher salt
- 2 teaspoon dill seeds
- 1 teaspoon black peppercorns
- 2 cloves garlic, peeled and smashed
- 8 sprigs fresh dill {I used 2 Tablespoons dill weed}
Directions:
- Evenly distribute the spears into two quart-size jars or three pint-size jars. packing them in snugly.
- Combine vinegar, water, sugar, salt, dill seeds and peppercorns in a medium size saucepan. Heat to medium high heat and stir until the salt and sugar have dissolved.
- Remove from heat and add the garlic and dill. Let brine cool for 10 minutes.
- Strain the brine through a mesh sieve and pour into a liquid measuring cup reserving the herbs.
- Cover cucumbers with brine, leaving headspace. Add the reserved seasonings. Put on the caps and gently shake.
- Refrigerate overnight. May keep up to one month.
Do you prefer sour or sweet pickles?
