Flower and Sugar

Dill Refrigerator Pickles

Hi it's Matt... Amanda made these pickles as part of a lunch for my coworkers a few weeks ago. This was the first time that Amanda tried to make pickles and I think they turned out really well. The flavor wasn't exactly like any pickle I have ever had before, but everyone who tried one seemed to be a fan. They have a bit of a kick and a strong garlic flavor.

Recipe (from Cooking with My Kid)

  • 3 cloves of peeled garlic
  • 20 stems of fresh dill
  • 4 cups of water
  • a little under 1/2 cup white vinegar
  • 1/4 cup kosher salt
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon whole peppercorns
  • 6 baby cucumbers

Put garlic, red pepper, peppercorns and 10 stems of dill on the bottom of a medium sized gladware container. Place the cucumbers on top and cover with the rest of the dill. Combine the water, vinegar, and salt in a pot and cook on the stove top until all of the salt is dissolved and boiling. Pour the liquid over the cucumbers and cover. Leave the container on the countertop (in shade) for approximately two days and then refrigerate.


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