Dill refrigerator pickles

  • 10 Servings
  • 30mPrep Time
  • 0mCook Time
  • 30mReady In
  • Category : Food
  • Subcategory : Salads and vegetables
  • Main Ingredient : vegetables
  • Chef : Paul Fehribach

Pickles and relishes are brined or vinegared, seasoned vegetables with a piquant flavor. Lying somewhere between side dishes and condiments, they’re generally used to provide a sharp contrast to mild or fatty foods. Almost any food can be pickled, and in the South most things are, usually in a sweet-sour vinegar mixture.


5 pounds pickling cucumbers 1/2 cup kosher salt 7 cups white vinegar 4 cups water 3/4 cup turbinado sugar 1 tablespoon dill seed 2 tablespoons whole black peppercorns 2 tablespoons crushed red pepper 1 tablespoon allspice berries 1 tablespoon whole cloves 8 bay leaves 1 medium onion, quartered 2 tablespoons coriander seed 8 cloves garlic, smashed


The day before pickling, slice the cucumbers into 3/4-inch-thick half moons, cover with ice water in a 2-gallon container, cover the container with a tight lid, refrigerate, and soak overnight.
Drain the cucumbers and place in a 1-gallon container with a tight-fitting lid.
In a 1-gallon nonreactive stockpot, place the salt, vinegar and water, and bring to a boil.
Meanwhile, combine the remaining seasonings and tie up in a square of cheesecloth; add to the container with the cucumbers.
Carefully pour the boiling brine over the cucumbers and spices and cover tightly at once.
Let cool to room temperature (3 hours). Label, date, and refrigerate.
The pickles will be tasty after one day, best after a week, and will keep, tightly covered and refrigerated, up to 6 months.
Makes about 1 gallon.