I have never made pickles before so this was a big experiment!
Our pickles in our garden were going nuts so I thought I would pick some of the small ones and give refrigerator pickles a try! I used my sister-in-law’s recipe with some slight tweaks.
This is for a quart size jar. I doubled it for three salsa sized jars.
- 1.5 cups water
- 1/2 cup white vinegar
- 1 1/2 Tbsp salt
- handful of fresh dill, about a scant 1/4 cup
- ~4 small cucumbers (3 – 5 inches long), cut into spears
- 2 cloves chopped garlic
- 1/2 Tbsp pickling spice
- sprinkle of red pepper flakes, to taste, depending how spicy you want it
- 1/2 tsp dill seed
Bring the water to a boil. Allow to cool slightly and stir in vinegar and salt. In a quart sized jar, place the dill. Fill with pickle spears. Top with garlic, pickling spice, red pepper flakes and dill seed. Pour vinegar mixture over until full. Keep in refrigerator for at least 2 weeks before eating.