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Chock full of flavor from the brine with mustard seeds, red pepper flakes and freshly cracked black pepper.

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.

Easy Refrigerator Pickles. Full of Garlicky- Dill flavor. Zesty and Pungent.
Crunchy homemade pickles – great for gift giving too!

Chock full of flavor from the brine with mustard seeds, red pepper flakes and freshly cracked black pepper.

Ingredients

1 pound Persian Cucumbers*, about 5, thinly sliced

2 teaspoons kosher salt

½ cup sweet onions, thiny sliced

½ cup carrots, yellow and orange, thinly sliced

1 large fresh clove garlic, peeled, thinly sliced

⅔ cup rice vinegar, (can also use apple cider vinegar)

3 tablespoons natural cane sugar, or up to 4 T.

¼ teaspoon red pepper flakes, (I crush my own from whole chiles)

1 teaspoon brown mustard seeds (more pungent than yellow ones)

⅛ teaspoon freshly cracked black pepper

½ cup fresh dill, cleaned, dried and coarsely chopped

Instructions

1

For the crunchiest pickles, select firm, dark-green cucumbers with no soft spots.
* Can use Fresh Kirby Cucumbers when in season.

2

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.

3

Add the cucumbers to a large bowl with the sliced onions, carrots and garlic.

4

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.

5

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.

6

Alternately, store cucumbers and their brine in a clean glass container, seal and store in the refrigerator.

See BLOG for more information and photos.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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