Refrigerator Dill Pickles

My family absolutely loves these pickles.  Easy to prepare, you just put the jar in the refrigerator and wait 10 days before eating (remember to label the jar with the date of preparation, so you know when it will be ready).  They will stay fresh for up to one month.  When the cukes start coming in, I’ve got a steady supply of these in my fridge.  I’ve used this recipe for years now, and found it on epicurious.com from Bon Appetit, August 1993.  The original recipe is titled Spicy Dill Pickles, but since I’m a spice-wimp, I do not add the dried crushed red pepper.  I’ve also adapted the recipe to fill just one mason jar.

Refrigerator Dill Pickles

  • one cucumber (or 6 pickling cucumbers), cut into spears
  • 1 cup water
  • 1 scant cup distilled white vinegar
  • 1/4 cup sugar
  • 2 to 3 cloves garlic, chopped
  • 3/4 Tbsp coarse salt
  • 1 Tbsp pickling spice (sometimes I don’t add this, and sometimes I do, using tumeric, cumin, mustard seed, etc)
  • fresh or dried dill, or dill seeds to taste

Combine all ingredients except cucumbers and dill in the mason jar.  Stir and let stand at room temperature for 2 hours until sugar and salt are dissolved.  Add cucumbers and dill to jar.  Cover jars with lids and close tightly.  Refrigerate at least 10 days.   Pickles will stay fresh for up to 1 month.  Keep refrigerated.

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