Classic Dill Pickles Refrigerator Recipes

Steps:

• Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
• Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
• Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.

Steps:

• Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

Steps:

• Trim the ends of the cucumbers.
• Quarter each cucmber lengthwise.
• In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.
• Cover and refrigerate for 2 hours.
• Rinse the cucumbers several times and pat dry.
• In a small saucepan, add water and vingear and one tablespoon of salt.
• Bring to a boil.
• Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.
• Pack container with cucumber spears.
• Pour hot brine into container.
• Let pickles cool to room temperature, about 2 hours.
• Cover and refrigerate for one day to develop flavor.
• The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.