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  • Ice Box Dill Pickles

    1 vote
    Ice Box Dill Pickles
    Servings: 1
    by Mares
    47 recipes
    >
    You don't have to can, to make your own pickles. This recipe allows you to make a 1 quart jar of crisp, tasty dill pickles, that will last for a week in the refrigerator. You need 4 'Kirby' or whatever are labeled 'pickling' cucumbers. Make sure they are firm, and medium to dark green, with bumps (with no blemishes, not bloated, soft or yellow, and a clean 1 quart glass jar with a tight fitting lid (the old fashioned ball, glass top jars are ideal). They need to macerate for 1 day in the fridge in the brine. I'm not a foodie blogger, so I've never documented my cooking with photographs, so I've found a free source photo to use to give you an idea what this should look like.

    Ingredients

    • 4 Kirby or 'pickling cucumbers', washed, trim off both ends, and quartered lengthwise
    • 3/4 cup hot water.
    • 3/4 cup white vinegar
    • 1/4 vidalia onion, sliced thin
    • 2 cloves garlic, smashed
    • 2 tbsp sugar
    • 1 tsp dill seed
    • 1 tsp black peppercorns
    • 1/8 tsp allspice powder
    • 1/4 tsp red pepper flakes
    • 1 bay leaf
    • 2 tsp kosher salt

    Directions

    1. In a glass bowl, add the garlic, sugar, dill seed, peppercorns, allspice, red pepper flakes, bay leaf and kosher salt. Pour in the hot water and stir 'til salt and sugar are dissolved, then pour in the vinegar, stir and set aside. Put your quartered cucumbers and sliced onions into your clean glass jar, then pour the vinegar/spice solution into the jar, cover and refrigerate for at least one day before serving. Keep refrigerated and dispose of after one week if not consumed.
    2. Makes 16 spears.

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