This recipe is Whole30, Paleo, Gluten, and Dairy Free.
When you are wondering what to make with all those garden cucumbers I got ya covered with my Dilly Cucumbers! These are refrigerator pickles that come together without all the time it takes from regular canning. I know because years ago we used to spend days in the kitchen canning! I finally perfected my old recipe into a quick refrigerator pickle that is ready in a two days!
1 lb pickling cucumbers, sliced, cut in spears or left whole
1 cup water
1 cup white vinegar
1 tsp mustard seeds
1 tsp black peppercorns
1 bay leaf
1 slice lemon
1 tbsp kosher salt
1 large clove garlic, sliced
5-6 sprigs fresh dill, or more
For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.
Place mustard seeds, peppercorns, lemon, garlic, bay leaf and dill in the bottom of a widemouth quart sized canning jar that has been sanitized
Pack pickles in as tightly as you can leaving one inch head space
Combine in a small saucepan, vinegar, water and salt bringing to a boil till salt is completely dissolved
Carefully pour brine into jar being sure to cover cucumbers completely
Cover with lid and allow to cool 10 minutes before refrigerating
Refrigerate and allow to pickle at least 48 hours before devouring!