Ingredients
-
-
1 1/2
-
1
-
-
1
-
2
-
1/4
-
1
-
1
-
1
-
-
-
-
-
Directions
Refrigerator Kosher Dill Pickles,I’ve used this dill pickle recipe as long as I’ve grown cucumbers. It’s easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don’t eat them first.,My grandson loves these. I don’t care for the heat. Next time no pepper flakes for me, but his will have to have them. Thank you for the recipe.,very good but a little too hot for me so I adjusted the second batch cutting the red peppers flakes to 1/2 tsp and that was just right.
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Steps
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1
Done
|
Add Salt and Spices to Each Jar. Add Cucumbers Sliced, Whole (ends Trimmed) or Spears, Packing Them in Tightly. Fill Jar to Within 1/2 Inch of the Top. |
|
2
Done
|
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. |
|
3
Done
|
Refrigerate For 7 Days, Shaking the Jar For a Few Seconds Every Day. These Will Last Approximately 6 Months in the Refrigerator. |
