Easy Garlic Dill Refrigerator Pickles
 
 
Serves: 2 quarts
Ingredients
  • 1¼ cups WHITE VINEGAR
  • 3 Tablespoons KOSHER SALT
  • 2 Tablespoons SUGAR
  • 2 cups COLD WATER
  • 2 Tablespoons CORIANDER SEEDS
  • 6 cloves GARLIC, peeled and smashed
  • 1 teaspoon MUSTARD SEED
  • ¼ teaspoon CRUSHED RED PEPPER FLAKES
  • 16 sprigs FRESH DILL
  • 2 lbs. KIRBY CUCUMBERS*, cut in your preferred pickle shape
Instructions
  1. In a small saucepan, heat vinegar, salt and sugar until salt and sugar are dissolved. Add cold water and allow mixture to cool for a while.
  2. Evenly divide spices, garlic and dill between two clean quart jars. Fill jars with cut cucumbers and then pour in brine mixture to cover cucumbers.
  3. Put a lid on jars and refrigerate until ready to eat. You can eat them after 24 hours, but they just get better with time.
Notes
*Also, called pickling or salad cucumbers. I cut off both ends to ensure the pickles stay crisp.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2016/06/easy-garlic-dill-refrigerator-pickles/