Delicious, crispy Refrigerator Kosher Dill Pickles without the canning process! You'll love my copycat recipe of the famous Claussen brand of dill pickles found in your grocery store's refrigerator case.
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Inactive Time 1 hourhour
Total Time 1 hourhour40 minutesminutes
Servings 36servings
Ingredients
6cupswater
2cupsapple cider vinegar
⅓cupdried minced onion
6garlic clovesfinely minced
1 ½teaspoonsyellow mustard seed
⅓cupcanning salt
About 18 pickling cucumbers
6headsfresh dillor 4 ½ teaspoons dried dill seed
Instructions
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 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 water just 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 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 but don't tighten the ring -- turn it just until you meet resistance.
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.
Notes
Makes 6 quarts.
Be sure to purchase the right type of cucumbers for making pickles. You'll want those labeled "kirby" or "salad" cucumbers.
Store unopened in the refrigerator for up to six months. Once opened, use within six weeks.