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Dill-Brined Refrigerator Pickles

  • 22calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA
MineralsSelenium, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) (about 8) pickling cucumbers

  2. 1 cup(s) white distilled vinegar , (5% acidity)

  3. 2 tablespoon(s) sugar

  4. 2 tablespoon(s) kosher salt

  5. 1 tablespoon(s) dill seed , slightly crushed

  6. 1 teaspoon(s) mustard seed , slightly crushed

  7. 1 teaspoon(s) cracked peppercorns

  8. 1/4 teaspoon(s) red-pepper flakes

  9. 1 cup(s) fresh dill

  10. 4 clove(s) garlic , peeled

Instructions Jump to Ingredients ↑

  1. Combine the cucumbers, 1 cup water, vinegar, sugar, salt, dill seed, mustard seed, peppercorns, and red pepper in a large bowl and let sit for 4 hours. Place the fresh dill and garlic in a clean 1-pint wide-mouth jar.

  2. Remove the brined cucumbers, place in the prepared jar, and cover with brining liquid. Cover and refrigerate for 2 weeks. Pickles will keep refrigerated for up to 2 months.

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