Author Notes: An easy, quick and tasty refrigerator dill pickle recipe. —rosemarried
Serves: 8
Ingredients
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6
small cucumbers
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4
cups water
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1/4
cup white vinegar
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1
teaspoon white sugar
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2
tablespoons kosher salt
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4
cloves of garlic, sliced thin
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1/2
teaspoon whole allspice
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1
teaspoon black peppercorns
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1/2
teaspoon mustard seeds
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6
bunches sprigs fresh dill
Directions
- Combine water, vinegar, salt, and sugar in a small sauce pan. Bring to a boil, then set aside and let cool.
- Add the mustard seeds, peppercorns and allspice to a large mason jar. Pack in as many cucumber spears as will comfortably fit in the jar, and then pack in the dill sprigs and garlic.
- Once the water & vinegar mixture has cooled (i.e. the brine), pour the liquid over the cucumbers in the jar. Seal with a clean lid and refrigerate for at least 24 hours before eating.