Kitten’s Refrigerator Kosher Garlic Dill Pickles
I make these every year with my garden pickling cucumbers, the longer you leave them chill the better the flavor will be so allow to chill for at least 7 days, or longer, make certain use use only kosher salt and don’t forget to scrub the outside skins of the cucumbers before using, I would suggest also to soak them in my veggie soak mixture that is posted on my site.
Here’s a tip; to scrub the cucumbers use a small nail brush
Yield 2 pounds pickles/ one 2-quart jar
Ingredients:
6 cups distilled bottled water (or boiled water then cooled)
1/4 cup kosher salt
2 tablespoons white vinegar
2 pounds small pickling cucumbers, thoroughly scrubbed
1/3 to 1/2 cup coarsely chopped fresh dill (use more if desired)
8-10 garlic cloves (coarsley chopped or sliced, use more if desired)
6-8 whole black peppercorns
1 (2-quart or 2-litre) glass jar (make certain to thoroughly clean the jar through your dishwasher or hot soapy water before using)
Instructions:—————————————–
For the brine; in a saucepan combine water with kosher salt and vinegar, bring to a boil over medium-high heat, then remove and cool to room temperature.
Pack the cucumbers, dill, chopped or sliced garlic and the peppercorns into the clean glass jar, then pour the cooled brine over covering the cucumbers completely.
Cover with a tight-fitting lid and store in the refrigerator for a minumum of 7 days.
Related posts:
- Sweet Jalapeno Freezer Pickles
Sour Cream And Fresh Dill Cucumber Salad
Kitten’s Pickled Eggs with Beets and Garlic
Dill Pickle Potato Salad With Eggs
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