Ingredients
-
-
1 1/2
-
1
-
-
1
-
2
-
1/4
-
1
-
1
-
1
-
2
-
3 - 6
-
-
-
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.,Crunchy! Good flavor! Ill add more garlic next time, but otherwise theyre great!,I must have referenced the wrong website back in 2018 because this is identical to what I thought I found by Genius Kitchen. Regardless, this is the best kosher dill recipe I have tried and I have been doing pickles since the early 1980’s. They also last a lot longer than 6 months- and are just as fresh and crisp as when made. Thumbs up to the author. They are amazing.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
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. |
