Refrigerator Kosher Dill Pickles
Adapted from food.com
Makes about a quart of pickles
The editor of our Stearns newsletter, Nomi Sofer, was asking for a pickle recipe that wasn’t too complicated. I immediately thought of refrigerator pickles and how easy they are to make. They don’t have the shelf life of a home-canned pickle but that’s probably a good thing! While cucumbers are in season you can make small batches of these which will keep in the fridge for about six months. That is, of course, if you don’t eat them first!
Pickling Liquid
1 1/4 cups water, boiled and cooled
1 1/4 cups white vinegar, 5% acidity
For each quart jar add
1 tablespoon kosher salt
2 tablespoons dill seeds
1/4 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon red pepper flakes
1 bay leaf
2 garlic cloves, minced
3 -6 pickling cucumbers (depending on size)
Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar with cukes to within 1/2 inch of the top. Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly. Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last for about 6 months.
