Quick and Easy Kosher Dill Refrigerator Pickles
Print Recipe
4.78 from 9 votes

Author: Cody

Ingredients

  • 1 quart Jar (with a lid)
  • 3 Medium Pickling Cucumbers
  • 5 sprigs Fresh Dill
  • 1 clove Minced Garlic
  • 6 tbsp Distilled White Vinegar
  • 1 .5 tbsp Canning Salt Or Kosher Salt
  • 1 quart Distilled/Filtered Water Enough to top off jar
  • 1/2 tsp Black Peppercorns
  • 1/2 tsp Red Pepper Flakes (Optional)
  • 1/4 tsp Celery Seed
  • 1 tsp Mustard Seeds

Instructions

  • Cut cucumbers into discs, spears or sandwich slices. 
  • Add all the ingredients, except the water, to the jar. Try not to overstuff it, in order to give some room when you shake the jar.
  • Top off with the water and screw the lid on the jar tightly. 
  • Shake and flip your pickle jar periodically to distribute the flavors.
  • The pickles taste best after sitting 2 - 3 days.

Notes