05 Friday Sep 2014
I think this summer I’m officially a fresh, made from scratch pickle convert. While I will never let a pickle be lonely on a plate and will do my best to eat all of the pickles, at home I’ll be making my own from here on out. A couple of weeks ago I posted these easy Bread and Butter Pickles and today I’ve got an even easier recipe for Dill Pickles. While I’ll be on the hunt for a great dill pickle recipe that I will be able to can to have on hand in the winter months, these refrigerator pickles hit the spot and just seem that much fresher. They have a wonderful crisp bite and there is something to be said about opening a jar and looking into the clear liquid and seeing the still beautiful dill. I like pretty food and had never thought of pickles that way before. Even before you take a bite you know that they will be refreshing! I hadn’t heard of refrigerator pickles until some of you asked for a good recipe on Facebook and I am so thankful to those that did. I had a lot of fun sampling out a few recipes and this one was the winner!
Refrigerator Dill Pickles
- 1 1/5 cup distilled white vinegar
- 1/4 cup sugar
- 4 tsp kosher salt
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 3/4 tsp dill seeds
- 2 cups hot water
- 2 lbs cucumbers, sliced or cut into spears
- 3/4 cup coarsely chopped fresh dill
- 3 cloves garlic, coarsely chopped
In a large, heat proof measuring cup combine the first seven ingredients, up to the hot water and stir until the sugar has dissolved. Allow brine to cool to room temperature.
In a large bowl, mix cucumbers, fresh dill, and garlic. Add cooled brine and toss cucumbers. Place a small plate over cucumbers to keep submerged and then cover with plastic wrap. Refrigerate over night or until cooled, stirring once or twice. Since I like my cucumbers in jars I placed cucumbers, dill etc. into jars and then poured the brine directly into the jars, making sure a fair amount of all ingredients went into each jar.
Pickles will remain fresh for up to one week in the refrigerator if stored in an airtight container.
Yields 2 pints
Source: Food & Wine ~ Bobby Flay