Everyone I know liked this recipe so much, I just have to share it here.

Fresh Packed Refrigerator Dills
It takes just over 2.5 cups of brine to fill a quart jar packed with pickles. I use distilled white vinegar. Some vinegar is only 4% but you'll need 5% for pickling so check that before you buy. You'll also need kosher or pickling salt. Iodized table salt is not good for pickling.

Here is what I use to make 2 quarts of brine..

2 cups of distilled white vinegar (5% solution).
3 cups of water (distilled or filtered is best)
2 tablespoons of kosher or pickling salt.

Boil the above mixture for 10 minutes in a non-reactive pot. Use glass, ceramic or a porcelain coated pan. Don't use a metal pan because the vinegar will react with the metal.

Scrub your cucumbers well in cold water before pickling. I use a potato peeler and take off 50% of the peel along the length of the cucumber, then I slice them into thick slices. Removing 50% of the peel is not necessary. I do it mainly because it looks nice. It you plan on pickling whole, uncut cucumbers, it will allow the brine to soak in more quickly.

Sterilize your jars and lids in the dishwasher or in boiling water and add the following to each of the sterilized quart jars.

1 tablespoon of dill seed.
1 teaspoon of crushed red pepper flakes. (less or more depending on how much heat you like - 1 tsp is mild)
3 or 4 peeled and sliced garlic cloves. (less or more if you like)
You can optionally add several whole pepper corns

Pack the jars with the cucumbers and pour the warm brine over the cucumbers. Wipe the rim and attach the lid. Hand tighten.

Let the jars cool for two hours, then place them in the fridge. You don't need any further processing for fresh-pack refrigerator pickles. They will be ready to eat in 48 hours but 72 or more is better. Actually, the longer you wait, the more intense the pickles. Keep the pickles in the fridge. They will keep for 2 months or more but it's doubtful they will last that long. They will get 'et before then.



I put a couple of cayenne peppers in my last batch just to kick it up a notch.

Wow - thanks Tux. Looks delicious.

They do look good Tux, but I just as well buy Vlasik and put them in the fridge (which I do). lol

my sister makes these...delish!

Claussen makes a fresh pack deli style kosher dill that's pretty good. They have to stay refrigerated, as well.

I like the ability to tweak the pickles to my own taste, though. I think homemade pickles are just more crunchy and flavorful. Plus, I have so many coming out of the garden, I can't eat 'em all without pickling. .

There is always something about home grown stuff that gives a good feeling of accomplishment, and you also know exactly what is in what you make, No carcinogenic additives.
I have all my stuff together to make this recipe but they didn't have any dill seed so I will have to look in some other places tomorrow.

Sounds good, love hot pickles..dill not sweet

hmm, we make pickles every year, except this one because we never got any, but this looks promising so I saved it. Thanks.

Thanks for the awesome recipe Tux. I will definitely give it a try.

I will usually buy a jar of hot mix that will include cauliflower, carrots, small onions and yellow peppers made by the least expensive brand. I am cheap
Then when it's empty i will go out and buy further ingredients and experiment.I place them in the old brine from the garden mix.
You would be surprised at some of the stuff you can pickle...ever tried potato slices?

After a few jars i buy a new batch and go through the process again.It gets less spicy after 3 or so re-fills.

I like Clausen too, but I like a little more sour byte then Clausen, and Vlasik adds the right sour, and, when cold, the right crunch for my pallette.

Got my first batch made and I also made one with green and yellow beans. Can't wait to taste them.

Wow, those look great, Molly. I like the waffle cut on your cucumbers.

As Tom Petty says, "Waiting is the hardest part".

Let me know how those beans turn out. I want to try that.

Do you cook or process the beans in any way before pickling?

No, I went into Google and typed in green bean dills and according to the directions you just put them in and pour the brine over, It does say to put them in a water bath so I did do that with just the one jar. I let the water pounce for about 10 min and then took it out. Maybe that will soften the beans just a bit . I don't know if that makes a difference or not. I will do some cauliflower in the next batch cuz all the produce is coming down in price right now.

Wow. Can I move in with you Molly?

I've never heard the term "pounce" in a water bath. What does that mean?

rolling boil, sorry,

those look yummy!

It's pickling time again!

My cucumbers are coming in pretty strong, even though I have a problem with my soil this year. We have had over a foot of rain this month, so far. Hopefully, I'll get a few more quarts out the garden before they die off. I tossed a couple of quartered green tomatoes in there too.

Looking good Tux, I won't be making any this year but I will make lots of stuff when the tomatoes ripen.

My dad promised to make my mother homemade pickles...so he went to dollar tree bought pickles ate them all and put cucumbers in the jar...Here you are dear!
Needless to say, my mother wasn't overly thrilled on that one. lol xD