What’s the dill?

For over a year I have been wanting to make my own dill pickles. I knew when I finally made them that I would want to try a refridgerator pickle recipe first. I like my pickles very crunchy. Tonight I started the process and can’t wait to see how they turn out in a few days.

— 4 or 5 pickling cucumbers
— 2 cups cold water
— 1/3 cup white wine vinegar
— 1 T sea salt
— 2 tsp sugar
— 5 fresh peppercorns*
— 2 cloves garlic(crushed)
— fresh dill

Cut pickling cucumbers into spears; set aside. Mix water, vinegar, salt, sugar, peppercorns and garlic in a large lidded jar. Stir well to dissolve sugar and salt. It will take a little extra stirring because the water is cold. Add in dill and spears. Refridgerate for two days.

I didn’t have any whole peppercorns so I added freshly ground out of my grinder.


2 responses

  1. Pingback: I’m never buying another jar of pickles again! « All dressed in black

  2. We just made some refrigerator dills and sweets. Our recipe called for a brine soak (salt and water) for 24 hours, but otherwise was similar to yours. A coworker brought in a bunch of cukes today, so maybe I’ll give your version a try!

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