Quick Refrigerator Dill Pickles
Quick Refrigerator Dill Pickles
Equipment
- Crocks or large glass jar
- Cheesecloth
Ingrediënten
- 4 cups cold water
- 2 tablespoons kosher salt
- 2 tablespoons pickling spice
- 5-6 garlic cloves
- 3-4 fresh dill sprigs
- 2 pounds firm Kirby cucumbers without blemishes
Instructies
- In a medium saucepan, combine 1 cup of water and kosher salt.
- Heat until the salt dissolves.
- Add the remaining water, pickling spice, garlic, and dill.
- Place the Kirby cucumbers in crocks or a large glass jar.
- Pour the brine over the cucumbers until they are covered by 1 inch.
- Lay a triple layer of cheesecloth over the mouth of the jar.
- Place the jar in a cool, dry place.
- The pickles will be ready in 2 to 5 days.
- Check after 2 days and remove any scum that forms on the surface by rinsing and replacing the cheesecloth.
- Once ready, store the pickles in the refrigerator.
- They will keep for a few weeks.
Notes / Tips / Wine Advice:
Wine Advice:
For a refreshing pairing, try a crisp and light Pinot Grigio with these tangy dill pickles.
Nutritional Information
Serving: 1 pickle | Calories: 10 kcal | Carbohydrates: 2 g | Fiber: 1 g
