This document provides instructions for making refrigerator dill pickles in 2 pint jars. The ingredients needed are 1 1/2 pounds of cucumbers, 4 garlic cloves, 2 teaspoons of dill seed, 1/2 teaspoon of red pepper flakes, 1 cup of cider vinegar, 1 cup of water, and 1 1/2 tablespoons of pickling salt. The instructions describe how to sterilize the jars if canning, prepare the cucumbers, add spices to the jars, pack in the cucumbers, bring the pickling brine to a boil and pour over the cucumbers, process the jars for longer storage, and allow the pickles to cool before refrigerating.
This document provides instructions for making refrigerator dill pickles in 2 pint jars. The ingredients needed are 1 1/2 pounds of cucumbers, 4 garlic cloves, 2 teaspoons of dill seed, 1/2 teaspoon of red pepper flakes, 1 cup of cider vinegar, 1 cup of water, and 1 1/2 tablespoons of pickling salt. The instructions describe how to sterilize the jars if canning, prepare the cucumbers, add spices to the jars, pack in the cucumbers, bring the pickling brine to a boil and pour over the cucumbers, process the jars for longer storage, and allow the pickles to cool before refrigerating.
This document provides instructions for making refrigerator dill pickles in 2 pint jars. The ingredients needed are 1 1/2 pounds of cucumbers, 4 garlic cloves, 2 teaspoons of dill seed, 1/2 teaspoon of red pepper flakes, 1 cup of cider vinegar, 1 cup of water, and 1 1/2 tablespoons of pickling salt. The instructions describe how to sterilize the jars if canning, prepare the cucumbers, add spices to the jars, pack in the cucumbers, bring the pickling brine to a boil and pour over the cucumbers, process the jars for longer storage, and allow the pickles to cool before refrigerating.
This document provides instructions for making refrigerator dill pickles in 2 pint jars. The ingredients needed are 1 1/2 pounds of cucumbers, 4 garlic cloves, 2 teaspoons of dill seed, 1/2 teaspoon of red pepper flakes, 1 cup of cider vinegar, 1 cup of water, and 1 1/2 tablespoons of pickling salt. The instructions describe how to sterilize the jars if canning, prepare the cucumbers, add spices to the jars, pack in the cucumbers, bring the pickling brine to a boil and pour over the cucumbers, process the jars for longer storage, and allow the pickles to cool before refrigerating.
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Makes 2 pint jars
What You Need
Ingredients1 1/2 pounds Kirby or Persian cucumbers4 garlic cloves, peeled and smashed2 teaspoons dill seed1/2 teaspoon red pepper flakes, optional1 cup cider vinegar1 cup water1 1/2 tablespoons pickling salt or kosher salt EquipmentChefs knifeCutting board2 wide-mouth pint jars with lidsLarge pot, if canning
Instructions 1. Prepare
the jars: If you are planning to can your pickles for
long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine. 2. Prepare the cucumbers: Wash and dry the cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred. 3. Add the spices to the jars: Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes per jar. 4. Pack the pickles into the jars: Pack the pickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers. 5. Bring the pickling brine to a boil: Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You may not use all the brine. 6. Remove air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary. 7. Tighten the lids: Place the lids over the jars and screw on the rings until tight.
8. Optional
Process the pickles for longer storage: For
longer storage, place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first. 9. Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age try to wait at least 48 hours before cracking them open. Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.
Recipe Notes
Dilly Beans and Other Pickles: Many other summer
vegetables can be pickled following this method green beans (a.k.a. dilly beans), okra, garlic scapes, etc. Experiment to find your favorites! Crisp Texture: If your pickles are softer than you'd like, read this post on 5 Ways to Give Your Pickles Better Texture. Other Flavors: Dill isn't all you can make! Swap out the dill seed for tumeric, black peppercorns, mustard seeds, or any other spices that sound good to you. Making a Larger Batch: Keep the ratio of vinegar, water, and salt the same and make enough to top off all your jars of pickles.