Dill-icious Refrigerator Pickles

I have been patiently waiting for some beautiful pickling cucumbers that I could easily turn into perfectly easy refrigerator pickles.  At a new Farmer's Market that just opened up, I saw these in their crisp, green, glory and snatched em up quick!

There are so many quick pickle recipes out there.  This one is super easy because you don't have to boil the brine.  The sugar and salt dissolve easily without boiling.

A little bit of chopping and a few minutes later I have the prettiest jars of homemade pickles.

I always save my pickle jars from store bought pickles since I usually make small batches at a time.  Plus they are the perfect size!  Canning jars leave alot of space at the top.  The lip of these jars holds the pickles in well.

To make the brine, mix together in a 1 quart measuring cup.

1-1/2 cups white vinegar

1-1/2 cups water

4 tsp. salt

2 Tbsp. sugar

Stir until dissolved and set aside

To each jar add:

2 whole cloves garlic, peeled and sliced in half

1/2 tsp. whole black peppercorns

1/2 tsp. mustard seeds

1/4 tsp. coriander seeds

Fresh Dill

10-12 Kirby Cucumbers

Pack in your cukes like sardines.  We like them halved, but I cut a few in spears to fit them in.  I fit about 6 in each jar.  Top with more fresh dill.

Pour the brine into each jar leaving a 1/4 inch headspace, make sure cukes are submerged.  Screw on lids and refrigerate.  Let them cure in the refrigerator for at least 4 days.

Enjoy!  Share if you want - you can find the cute pickle labels Here to decorate and give to friends.

Sharing with:  Recipe for my Boys- Thursdays Treasures