These are good, but still aren’t the same taste of the ones my grandmother made. I doubled the amount of salt from the original recipe which can be found at the link below. We did the salt doubling by mistake as my daughter was reading from two different websites and got them confused. We later made them according to the original recipe and found we liked the double salted version better.
Garlic Dill Refrigerator Pickles
- 1/1 ratio of vinegar and water (ie, 1 cup vinegar, 1 cup water, and so on)
- 4 tablespoons kosher salt
- 2–3 garlic cloves (peeled per jar)
- 1/4 teaspoon crushed red pepper per jar
- 1 teaspoon dill seed per jar
- 1 sprig of fresh dill per jar
- 1 spring onion – per jar
- 1/2 teaspoon black peppercorns per jar
- Wash and slice your cucumbers. I prefer to slice mine into quarters, not halves.
- In a stainless steel pan, or other non-reactive surface, add water, vinegar and salt, and bring to a simmer, then remove from heat.
- Arrange your jars on a heat proof surface such as a cutting board and pack your jars with your slices of cucumber and spices.
- Using a funnel, pour the solution into your jars, leaving a 1/2 inch headspace. Place lids on the jars and allow to cool before you refrigerate. These should keep at least 3 months in the fridge and are good to eat after 48 hours.
Adapted from Food in Jars