Refrigerator Kosher Dill Pickles
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
36 servings
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Calories
24 kcal
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Cuisine
American
Refrigerator Kosher Dill Pickles
Description
This recipe begins by preparing a pickling brine that combines water, apple cider vinegar, dried minced onion, fresh minced garlic, yellow mustard seed, canning salt, and dill seeds if using dried dill. The brine is brought to a rapid boil until the salt dissolves, then cooled to room temperature to avoid cooking the cucumbers.
Pickling cucumbers, preferably kirby or salad types, are washed thoroughly and trimmed slightly at the blossom end before being sliced lengthwise. Each quart jar is sterilized by boiling, then packed tightly with dill and cucumber slices to maximize flavor infusion. Once the brine has cooled fully, it is poured over the cucumbers to cover.
The jars are sealed and stored in the refrigerator, allowing pickles to develop flavor over time without the need for traditional water bath canning. These pickles remain crisp, with the fresh garlic, dill, and mustard seed delivering characteristic dill pickle flavor. The refrigerated method makes these accessible and convenient for home cooks.
Unopened jars keep for up to six months chilled; after opening, pickles should be consumed within six weeks to ensure best quality and safety.
Ingredients
- 6 cups water
- 2 cups apple cider vinegar
- ⅓ cup onion dried minced
- 6 garlic finely minced, cloves
- 1 ½ teaspoons yellow mustard seed
- ⅓ cup salt canning salt
- pickling cucumber about 18
- 6 heads dill or 4 ½ teaspoons dried dill seed, fresh
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
- This recipe yields approximately 6 quarts of pickles.
- Choose "kirby" or "salad" cucumbers labeled for pickling to ensure the best texture and flavor.
- Keep unopened pickles refrigerated for up to six months; after opening, consume within six weeks for optimal freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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