Cucumber Dill Pickles
These easy refrigerator Cucumber Dill Pickles are crisp and not too tangy. Garlic and cayenne peppers provide just the right amount of heat.
Keyword : cucumber dill pickles, cucumber pickles
Ingredients
- 3 lbs Picklebush cucumbers (or any kind of mini cucumbers) (1.35kg)
- 3 cloves garlic (peeled and cut into pieces)
- 2 cayenne pepper (cut into slices at a diagonal)
- 3 sprigs dill
Brine
- 1 cup distilled white vinegar (240ml)
- 1 cup water (240ml)
- ½ cup sugar (110g)
- 1 tsp salt
Instructions
- Wash jars in warm, soapy water. Place the washed jars in a deep pot or canner. Fill the jars up to the top and the canner up to the same level as the jars with water. Cover the canner and bring water to a simmer (with small bubbles).
- Wash lids and bands with warm soapy water. Drop them into the canner together with the jars. When ready to use, take them out from the canner with a pair of tongs. Dry them with a clean towel.
- Cut cucumbers into quarters lengthwise. Cut off the seeds, if necessary. Then, cut each quarter into half lengthwise. Depending on the thickness of the cucumber, you may only need to cut them into halves or quarters lengthwise.
- Divide and pack prepared cucumber spears, garlic, cayenne pepper, and dill equally between the 3 prepared pint sized mason jars.
- Combine rice vinegar, water, sugar, and salt in a small saucepan. Bring to a boil and stir until sugar and salt have dissolved completely.
- Pour hot brine into jars to cover cucumber spears completely. Seal jars with lids and bands.
- Allow brine to cool. Transfer to the refrigerator.
- Cucumber Dill Pickles are ready to eat after only 1 day but they get the best flavor after 2 or 3 days. Store in refrigerator submerged in brine and consume within 2 months.
Nutrition
Calories: 8kcal
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