Karen’s Zesty Quick Dill Refrigerator Pickles
So fun to make – and delicious to eat. Pickles are stored in the refrigerator – no special equipment required. Chock full of flavor from the brine with mustard seeds, red pepper flakes and freshly cracked black pepper. Low in salt & sugar too! Gourmet quality you proudly make in your kitchen in less than 30 minutes.
For the crunchiest pickles, select firm, dark-green cucumbers with no soft spots.
* Can use Fresh Kirby Cucumbers when in season.
Salt Cucumbers (to remove moisture):
Scrub the cucumbers and slice them thinly, about 1/8″.
Place them in a colander with the salt, rub in to coat the cucumbers. Set in the sink.
Add paper towels to cover, then add a heavy object help to drain. (A full tea kettle works great.)
After 20 minutes place the cucumbers in a clean tea towel (or paper towels.)
Squeeze the cucumbers dry.
The salt helps to pull the moisture out of the vegetables and makes them crisper.
Add the cucumbers to a large bowl with the sliced onions, carrots and garlic.
Make Pickling Solution/Brine:
In a non- aluminum 2 quart pot, bring vinegar, sugar, red pepper flakes, mustard seeds and black pepper to a boil. Boil until the sugar has dissolved, stirring, about 10 minutes. Pour over cucumbers in the bowl. Add dill.
Ladle the cucumbers and brine into sterile glass canning jars (I use a canning funnel) and seal with tops. Set aside to cool.
Store in the refrigerator for up to 2 months.
Alternately, store cucumbers and their brine in a clean glass container, seal and store in the refrigerator.
This recipe may not be reproduced without the consent of its author, Karen Sheer.