Cooked - Refrigerator Kosher Dill Pickles - New Recipe

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Refrigerator Kosher Dill Pickles

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1.0

1 ½ cups water, boiled and cooled

1 cup white vinegar, 5% acidity

1 tablespoon kosher salt

2 tablespoons dill seeds

¼ teaspoon celery seed

1 teaspoon mustard seeds

1 teaspoon red pepper flakes

1 bay leaf

2 garlic cloves, minced

3 -6 cucumbers (depending on size)

Add salt and spices to each jar.
Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly.
Fill jar to within ½ inch of the top.
Add pickling liquid to cover the cucumbers.
Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.
Refrigerate for 7 days, shaking the jar for a few seconds every day.
These will last approximately 6 months in the refrigerator.

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