Classic Dill Pickles (Refrigerator) – a delicious recipe with pickling cucumbers, kosher salt, dill, garlic, black peppercorns, celery. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Trim the ends of the cucumbers.
2
Quarter each cucmber lengthwise.
3
In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.
4
Cover and refrigerate for 2 hours.
5
Rinse the cucumbers several times and pat dry.
6
In a small saucepan, add water and vingear and one tablespoon of salt.
7
Bring to a boil.
8
Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.
9
Pack container with cucumber spears.
10
Pour hot brine into container.
11
Let pickles cool to room temperature, about 2 hours.
12
Cover and refrigerate for one day to develop flavor.
13
The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.
106
kcal
Calories
22
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 pickling cucumbers, 3 tablespoons kosher salt, 1 head fresh dill, 2 garlic cloves, peeled and halved, and more.
Yes, Classic Dill Pickles (Refrigerator) falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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