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Jessica’s Refrigerator Dill Pickles




Source of Recipe


Jessica’s version of online recipes


Recipe Introduction


Jessica has made these recently. We have really enjoyed them. Refreshing and tasty, but not overly sharp and vinegary. She says make sure to use plenty of dill and that key tools are pickle pebbles (available online) because they keep the cucumbers submerged. You can also use sliced cucumbers. Don’t expect these to last as long as canned pickles, but they should be good for a month. You can reuse the brine to make addition batches – just place fresh dill/garlic/etc. in it. The brine is also good for making salad dressing and the garlic ends up pickled, too. NOTE: it is possible that you will need to make a little extra brine to make sure that the cucumbers are covered completely.


List of Ingredients




3 1/2 cups water
1 1/4 cups white vinegar
1 tablespoon white sugar
1 tablespoon sea salt
4 cups Kirby cucumber spears
2-3 cloves garlic, whole
2 heads fresh dill
1 bay leaf
1 t. mustard seeds
6-8 peppercorns
1 t. red pepper flakes


Recipe



Mix water, vinegar, sugar, and salt in a saucepan. Heat on high until it comes to a boil. Take off the heat and cool thoroughly.

Place the cucumber spears (or slices), garlic cloves, dill, bay leaf, mustard seeds, peppercorns, and red pepper flakes and a large glass jar or lidded plastic container (large soup container from Chinese take-out is perfect for this). Pour the cooled water mixture over the cucumbers. Place the pickle pebble on top to prevent the cucumbers from floating and seal. Refrigerate for at least 3 days.