A simple recipe for making your own pickles at home.
Bring the water, kosher salt and vinegar to a boil in a saucepan. Allow the mixture to boil for 2 minutes.
Meanwhile, toss the garlic cloves into the jars. Sprinkle a bit of the red pepper flakes into each. Pack the bottoms of both jars with the fresh dill (the jars should be about half filled with the dill). Cut the cucumbers in half or quarters, depending on the size. Fit the cucumber pieces into the jars.
When the brine mixture is ready, pour it over the cucumbers, filling the jars. You may have a bit of brine left, depending on the size of your jars.
Clamp the jars shut and leave them on the counter for 2 days. Then transfer them to the refrigerator and chill for one week before eating.
Prep: Cook:
Serves: 10 Level: Easy
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Serves: 4 Level: Easy
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by Brittny Lyle in
Appetizers
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by Anna Phillips in
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7 Comments
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kathyingreendale on 9.20.2010
Sounds similar to my recipe, except that I don’t bring my brine to a boil. I simple pour everything in the jars and give the jar a shake every day for a week. I love the simplicity of refrigerator pickles, not to mention…the crunch!
rhomp2002 on 4.8.2010
What would you have to change to make a bread and butter pickle or a semi-sweet pickle? Would this also work for dill pickle chips? I love ham sandwiches with dill pickle chips on them.
catrina on 4.8.2010
WOW! This sounds SO much better than the whole canning proccess! I’ll definitely try this when my cucumbers come in!
ellebee24 on 4.8.2010
I’ve been trying to make pickles for 3 years & I haven’t mastered it yet! Maybe this one will be the winner:)
on 4.8.2010
I love pickles and I think that I will probably love this even more! Can’t wait to try it!