Refrigerator Dill Pickles

Name: Refrigerator Dill Pickles
Ingredients: 4 lb. cucumbers; 3 c. vinegar; 1/4 c. sea salt; 3 c. water; 12 head dill or 4 Tbsp. dried dill weed; 18 black peppercorns; 6 whole coriander seed; 6 whole allspice berries; 3 tsp. whole mustard seed *

9 ingredients

6 steps

Ingredients

4 lb. cucumbers
3 c. vinegar
1/4 c. sea salt
3 c. water
12 head dill or 4 Tbsp. dried dill weed
18 black peppercorns
6 whole coriander seed
6 whole allspice berries
3 tsp. whole mustard seed *

Directions

1

Boil vinegar, salt and water for 5 minutes.
2

Divide other ingredients (spices) equally into 3 (1-quart) pickle jars.
3

Pack cucumbers loosely into jars.
4

Spoon hot liquid slowly into jars. Cover with enameled metal lids and allow to cool.
5

Refrigerate for 2 plus weeks before eating.
6

(These pickles stay crisp better than canned pickles because jars are not boiled.)