Fresh pickling cucumbers and just a few other ingredients make these Easy Refrigerator Dill Pickles.
The most important part of the recipe is the pickling cucumbers. They’re short, small, and firm, but they make deliciously crisp pickles. Don’t be tempted to substitute another kind of cucumber or you’ll end up with soggy pickles.
When I purchased these pickling cucumbers at the Kershaw County Farmer's Market, I knew I wanted to get them pickled while they were still at their peak of freshness.
1-1/4 cups distilled white vinegar (5% acidity)
3 tbls. salt
2 tbls. sugar
2 cups cold water
1-3/4 to 2 pounds pickling cucumbers (about 6), cut into halves or spears
2 tsp. minced garlic
1/4 tsp. red pepper flakes
1/2 tbls. dried dill weed
Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
Stuff the cucumbers into clean 1 quart jars. Add the garlic cloves, red pepper flakes, dill, and chilled brine into jars, dividing evenly. Be sure the brine covers the cucumbers; add a little water if necessary.
Cover and refrigerate about 24 - 48 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.
Cooks note - wait 48 hours for best flavor!