For lots of us canning season is at its height about now. Everyone’s putting up luscious fruits and tasty veggies to enjoy throughout the year. One of our favorites and the recipe I do most every year is kosher dill pickles. I’ve only done a few quarts so far this year and really should get busy doing some more. I’ve done a few bread and butter pickles but no jams or preserves yet. Need to get those done while peaches are still at their peak. Can you tell that canning is something I really enjoy?
But what if you don’t have all the canning equipment or just don’t enjoy doing all that work? Well then, maybe refrigerator pickles would be more your style. These refrigerator kosher dill pickles are a copycat of those you find in the refrigerator section at your grocery store. I’m sure you know the brand :-) They’re really, really easy to do and have a great flavor. I’d love for you to give these a try and let me know how you like them!
One word of warning about this recipe – if possible, open the windows before you start boiling the solution. It gives off a really strong onion odor. And don’t make this the day before you’re having company over because your house will still smell like it the day after :-)
If you happen to have fresh dill in your garden, you can use the heads in this recipe. Otherwise, dried dill seed works just as well. If you use the fresh dill, pack in the jars with the cucumbers. If using dill seed, put them in with the vinegar solution.
In a large saucepan, bring the water, vinegar, onion, garlic, mustard seed, canning salt and dill seed (if using) to a rapid boil. Cook until the salt has completely dissolved. Set the mixture aside and allow it to cool to room temperature.
Prepare six wide-mouth quart canning jars and lids. Wash the jars, lids, and rings thoroughly in hot, soapy water. Rinse well. Keep the lids warm in barely simmering water until ready to fill the jars. To sterilize the jars, place the jars in a large pot and fill with enough water to cover the jars. Bring to a boil. Boil 10 minutes. Remove the jars from the water using a canning jar lifter and place upside down on a kitchen towel to cool.
Prepare the cucumbers by washing in cool water being careful to remove any dirt that may cling to the skin. Remove a 1/16” slice from the blossom end of each cucumber. Slice the cucumbers lengthwise into halves or quarters.
To each sterilized jar, add one head of fresh dill (if using) and pack with the cucumber halves or quarters. Pour the cooled mixture over the cucumbers in the jars. Wipe the rims with a dampened paper towel. Close the jars using two-piece canning lids.
Allow the jars to sit at room temperature for three days. Shake or turn the jars occasionally to distribute the seasonings. After three days, transfer the jars to the refrigerator. May be stored unopened in the refrigerator for six months.
Makes 6 quarts.
Note: Use only unwaxed, pickling type cucumbers for this recipe.
More refrigerator pickle recipes you might enjoy from around the internet:
- Refrigerator Dill Pickles from Food in Jars
- Bread and Butter Pickles from Andrew Zimmern
- Quick Pickled Red Onions from In Fine Balance
- Mom’s Sweet Refrigerator Dill Pickles from A Farm Girl’s Dabbles
- Cauliflower Refrigerator Pickles from A Veggie Venture
- Easy Pickled Carrots from David Lebovitz
What I was up to…
- One year ago: White Water Rafting on the Ocoee River
- Two years ago: Cowgirl Beans
- Three years ago: The 7 Links Challenge
- Four years ago: B.L.A.T. Wrap