No-Salt Dill Refrigerator Pickles

2012-09-11
IMG_1060[1]
  • 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.

Ingredients

  • 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

Method

Step 1

Mix the water, vinegar, and sugar together. Stir until sugar dissolves. Set aside.

Step 2

Put the garlic, cayenne peppers, coriander, cloves, allspice, and mustard in a jar or other resealable container.

Step 3

Pack the sliced cucumbers vertically into jar until the jar is full.

Step 4

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.

Step 5

Put a lid on the jar and refrigerate for a minimum of two days.

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Recipe Comments

  1. posted by Dhesterly on 27 May, 2013

    I just made this and can hardly wait to try in a few days ! I will report back with my taste test results !

  2. posted by Dhesterly on 27 May, 2013

    Whoops, only thing I discovered is the recipe doesn’t tell you when to put the dill in, but I’m sure I got it right :)

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