Refrigerator Pickles Recipe

Ingredients

Brine Ingredients
 1-quart water
 4 tablespoons kosher salt
 3/4 cup distilled white wine vinegar
 1 pound Kirby cucumbers
 4-5 cloves peeled, slightly smashed garlic
 sprigs fresh dill
 1 tablespoon red pepper flakes
 1/8 teaspoon alum
Pickling Spice Ingredients
 2 tablespoons black peppercorns
 2 tablespoons mustard seeds
 2 tablespoons coriander seeds
 2 tablespoons dill seed
 2 tablespoons allspice berries
 1 tablespoon crushed red pepper flakes
 10 to 12 dried bay leaves crumbled

Directions

Brine Directions
1

Boil one quart of water for each quart of pickles. Let cool completely then add 4 tablespoons kosher salt and 3/4 cup of vinegar. Stir to dissolve the salt.

Assembly Directions
2

Wash the cucumbers. Scrub them very well. Slice a small piece off of each end.

3

In each jar layer fresh dill on the bottom and lots of chopped fresh garlic, the pickling spice and the red pepper flakes. Pack the jar tightly with cucumbers. Add the alum and more dill. Fill each jar with the brine. Be sure to cover all cucumbers.

4

Let the jars sit out on the counter for three days then place in the refrigerator.

5

The pickles will be ready to eat as soon as they are cold, but they will get better the longer they sit in the fridge.

Ingredients

Brine Ingredients
 1-quart water
 4 tablespoons kosher salt
 3/4 cup distilled white wine vinegar
 1 pound Kirby cucumbers
 4-5 cloves peeled, slightly smashed garlic
 sprigs fresh dill
 1 tablespoon red pepper flakes
 1/8 teaspoon alum
Pickling Spice Ingredients
 2 tablespoons black peppercorns
 2 tablespoons mustard seeds
 2 tablespoons coriander seeds
 2 tablespoons dill seed
 2 tablespoons allspice berries
 1 tablespoon crushed red pepper flakes
 10 to 12 dried bay leaves crumbled

Directions

Brine Directions
1

Boil one quart of water for each quart of pickles. Let cool completely then add 4 tablespoons kosher salt and 3/4 cup of vinegar. Stir to dissolve the salt.

Assembly Directions
2

Wash the cucumbers. Scrub them very well. Slice a small piece off of each end.

3

In each jar layer fresh dill on the bottom and lots of chopped fresh garlic, the pickling spice and the red pepper flakes. Pack the jar tightly with cucumbers. Add the alum and more dill. Fill each jar with the brine. Be sure to cover all cucumbers.

4

Let the jars sit out on the counter for three days then place in the refrigerator.

5

The pickles will be ready to eat as soon as they are cold, but they will get better the longer they sit in the fridge.

Refrigerator Pickles Recipe