Kosher Dill Refrigerator Pickles
Mostly because I love a great Dill Pickle.
My father was German so that along with sauerkraut was something I knew as a young child. Not to mention my curiosity for making something a bit out of the ordinary.
By the time I was about 20 and queen of my own kitchen I started implementing my own basement pantry. Well dill pickles, home made olives and sauerkraut were a yearly ritual. I made them in crocks, jars, canned and fresh. At least 2 dozen each lined the basement shelves for many years.
This time I could not find fresh dill heads so I had to resort to the dill weed (the fresh leaves alone)
These are ready to eat after about 2 weeks (if you can wait that long) and like any fresh pickle will last until they are gone.
- enough cucumbers to fill the quart jar (depends on what kind of pickles you use and how big they are)
- 1 - 2 heads of dill or several stems of dill weed or 2 Tbsp dill seed
- 4 cloves of garlic cut in half
- 1 tsp. whole mustard seed
- 1 small dry red chili pepper (optional)
- 1 cup distilled white vinegar
- 1 1/2 cup distilled water
- 2 Tbsp. Morton's Kosher Salt
- Make sure you have clean jars. I stick mine into the dishwasher and then let them cool off. These will not be heated or canned.
- Add the dill heads, the chili, 2 garlic cloves.
- Pack in your cucumbers add the next 2 garlic cloves and the mustard seeds.
- Heat the vinegar, water and salt in a NON-REACTIVE pot (stainless steel would be good). You do not have to boil just get it hot enough to dissolve the salt.
- Pour it into the jar leaving 1/4 inch of head space.
- Place on your lid and band. Tighten it.
- Place in refrigerator to cure for 2 weeks.
- I used the coctail cucumbers that I can buy at Costco. They are perhaps 2 1/2 to 3 inches long and perhaps 1/2 inch thick. I pack them into the jars straight up for the bottom layer and however they will fit on the top layer. There are between 12 and 20 per jar depending on the size.
- For pickling cucumbers which are about 5 to 6 inches long I cut them in quarters and it will take 4 or 5 again depending on the size and thickness.
- Use distilled water because it does not have any of the minerals that might be in your local water that could give you an odd taste.
- You want white distilled vinegar to keep the color clear and bright.
- Kosher salt is a pure salt without the iodine or minerals that some other table salts might have.
- My pickles do not usually make it until 2 weeks. They are small so they cure quickly and I just have to try them out after about a week. I have learned to be able to tell by the color when they are done enough to eat.