Thursday, November 17, 2011

Refrigerator Dill Pickles


1/3 to 1/2 pound cucumber slices (or summer squash)
1/2 cup white distilled vinegar
1/2 cup cold water
3/4 TBS kosher salt
1 clove garlic, sliced
1/4 cup fresh dill
1/4 tsp mustard seed, crushed
1/8 tsp red chili flakes
1/4 tsp black peppercorns


1. Place all seasonings (except salt) in bottom of a 1-pint mason jar. Add cucumber slices, packing tightly.
2. Measure vinegar, water and salt into separate container and stir until salt is dissolved.
3. Pour liquid into jar, making sure to cover cucumbers completely. (Mix another batch if necessary.)
4. Screw lid tightly on jar and shake for about a minute. Put in refrigerator.
5. Shake jar every day for about a week. After a week, they are ready to eat!

No comments:

Post a Comment