Garlic Dill Refrigerator Pickles
- Yields: 3 Quarts
1Wash three quarts jars thoroughly in warm, soapy water.
2Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or halves, depending on your preference.
3Combine vinegar, water and salt in saucepan and bring to a boil.
4Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5Pour the brine into the jars, leaving 1/4 inch headspace.
6Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7Wipe rims and apply lids and bands.
8Let jars cool to room temperature and then refrigerate. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
9Let pickles rest for at least one week before eating.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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