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–+ servings
A mason jar filled with sliced cucumbers, sitting on a cloth with lemon slices, dill, and peppercorns nearby. The jar is tightly sealed and surrounded by fresh ingredients.
Penny Kovacs

Dilly Pickles

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When you are wondering what to make with all those garden cucumbers I got ya covered with my Dilly Pickles! These refrigerator pickles 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 two days! Slice them any way you love your pickles or pickle them whole! No matter how you slice them they are sure to make you pucker when you bite into one!
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Prep Time15 minutes
Cook Time5 minutes
Other Time 2 days
Total Time2 days 20 minutes
Servings: 10 people
Course: BBQ sides, Condiment, Dinner, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lb Cucumber pickling cucumbers, sliced, spears or left whole
  • 1 cup Water
  • 1 cup White Vinegar, distilled
  • 1 tsp Mustard Seeds
  • 1 tsp Whole Black Peppercorns
  • 1 Bay Leaf, whole
  • 1 clove Garlic sliced
  • 1 Tbsp Kosher Salt I like Primal Palate
  • 6 Dill Weed sprigs or more to taste
  • 1 piece Lemon (1 slice)

Method
 

  1. Place mustard seeds, peppercorns, lemon, garlic, bay leaf and dill in the bottom of a widemouth quart sized canning jar that has been sanitized
  2. Pack pickles in as tightly as you can leaving one inch head space
  3. Combine in a small saucepan, vinegar, water and salt bringing to a boil till salt is completely dissolved
  4. Carefully pour brine into jar being sure to cover cucumbers completely
  5. Cover with lid and allow to cool 10 minutes before refrigerating
  6. Refrigerate and allow to pickle at least 48 hours before devouring!
  7. Enjoy!

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