Refrigerator Kosher Dill Pickles
User Reviews
5.0
240 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
1 hr
-
Total Time
1 hr 40 mins
-
Servings
36 servings
-
Calories
24 kcal
-
Cuisine
American
Refrigerator Kosher Dill Pickles
Report
Delicious, crispy Refrigerator Kosher Dill Pickles without the canning process! You'll love my copycat recipe of the famous Claussen brand of dill pickles found in your grocery store's refrigerator case.
Share:
Ingredients
- 6 cups water
- 2 cups apple cider vinegar
- ⅓ cup dried minced onion
- 6 garlic cloves finely minced
- 1 ½ teaspoons yellow mustard seed
- ⅓ cup canning salt
- About 18 pickling cucumbers
- 6 heads fresh dill or 4 ½ teaspoons dried dill seed
Instructions
- In a large saucepan, bring the water, vinegar, onion, garlic, mustard seed, canning salt and dill seed (if using) to a rapid boil. Cook until the salt has completely dissolved. Set the mixture aside and allow to cool to room temperature.
- Prepare six wide-mouth quart canning jars and lids. Wash the jars, lids, and rings thoroughly in hot, soapy water. Rinse well. Keep the lids warm in barely simmering water until ready to fill the jars.
- To sterilize the jars, place the jars in a large pot and fill with water just to cover the jars. Bring to a boil. Boil 10 minutes. Remove the jars from the water using a canning jar lifter and place upside down on a kitchen towel to cool.
- Prepare the cucumbers by washing in cool water being careful to remove any dirt that may cling to the skin. Remove a 1/16” slice from the blossom end of each cucumber. Slice the cucumbers lengthwise into halves or quarters.
- To each sterilized jar, add one head of dill (if using) and pack with the cucumber halves or quarters.
- Pour the cooled mixture over the cucumbers in the jars. Wipe the rims with a dampened paper towel. Close the jars using two-piece canning lids but don't tighten the ring -- turn it just until you meet resistance.
- Allow the jars to sit at room temperature for three days. Shake or turn the jars occasionally to distribute the seasonings. After three days, transfer the jars to the refrigerator. May be stored unopened in the refrigerator for six months.
- Makes 6 quarts.
Notes
- Makes 6 quarts.
- Be sure to purchase the right type of cucumbers for making pickles. You'll want those labeled "kirby" or "salad" cucumbers.
- Store unopened in the refrigerator for up to six months. Once opened, use within six weeks.
Nutrition Information
Show Details
Serving
1
Calories
24kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1578mg
(66%)
Potassium
227mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
121IU
(2%)
Vitamin C
5mg
(6%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36servings
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 24kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1578mg | 66% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
240 reviews
Excellent
Other Recipes
You'll Also Love
