No-Salt Dill Refrigerator Pickles2012-09-11
- Servings : 10
- Prep Time : 10m
- Cook Time : 0m
- Ready In : 48:0 h
These dill pickles will cure your pickle cravings. Unlike bread and butter pickles, these pickles are not sweet, and they have a classic dill pickle flavor. Great on sandwiches or as a healthy snack all by themselves. These pickles will keep in the refrigerator for about eight weeks. They can be eaten after two days of pickling, but they taste best after a week or more. This recipe should not be used for pressure or hot water canning.
- 3 large cucumbers, cut into 3-4 inch long sections and then quartered
- 6 heads dill
- 1 tablespoon white granulated sugar
- 2 tablespoons minced garlic
- 3 dried red cayenne peppers
- 1 teaspoon coriander seeds
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 1 teaspoon mustard seeds
- 2 cups water
- 1 3/4 cups vinegar
Mix the water, vinegar, and sugar together. Stir until sugar dissolves. Set aside.
Put the garlic, cayenne peppers, coriander, cloves, allspice, and mustard in a jar or other resealable container.
Pack the sliced cucumbers vertically into jar until the jar is full.
Pour the water/vinegar/sugar mixture over the cucumbers until the liquid reaches the top of the jar. Tap to remove air bubbles if necessary.
Put a lid on the jar and refrigerate for a minimum of two days.
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