Recipe for Week of July 1 - 7, 2024

Jar of pickles

Super EASY Refrigerator Dill Pickles

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Servings: About 24 spears, or two 1-quart jars

INGREDIENTS:

  • 1¼ cups distilled white vinegar (5% acidity)

  • 3 tbsp kosher salt

  • 2 tbsp sugar

  • 2 cups cold water

  • 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears

  • 2 tbsp coriander seeds

  • 6 large garlic cloves, peeled and halved

  • 1 tsp mustard seeds

  • ¼ tsp red pepper flakes

  • 16 dill sprigs


INSTRUCTIONS:

  1. Combine the vinegar, salt and sugar in a small saucepan (stainless steel, glass, ceramic or teflon) over high heat. 

  2. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.

  3. Stuff the cucumbers into two clean 1-quart jars. Add coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. 

  4. Cover and refrigerate for about 24 hours, then serve. 

The pickles will keep in the refrigerator for up to one month.

Jim Tinsky