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GUEST WRITER: Refrigerator Dill Pickles

Do you like pickles? Have you ever wanted to learn how to make some homemade dill pickles? If you answered yes, then keep on reading! 

Give a nice "welcome back" to our friend and excelled DIYer: Stacy Lyn Harris! 

REFRIGERATOR DILL PICKLES

by Stacy Lyn Harris

Dill pickles in jar

If you garden and are like me, you have cucumbers and eggplant coming out of my ears right now! What better way to use your cucumbers than to make the perfect Refrigerator Dill Pickles. My recipe is super easy and fast to make!  They are full of flavor, stay crunchy, and are excellent to serve with burgers, hot dogs, or alongside your favorite summer vegetable plate. 

 

If you don’t garden, select “slicers,” such as the Boston Pickle Cucumber or the Bush Variety at your local farmers market to make these pickles. Another option is to grow your own Cucumber Trellis

 

In addition to the flavor and crunch of these pickles, the phytonutrients found in cucumbers provide us with valuable antioxidant, anti-inflammatory, and anti-cancer benefits. In the summer I eat cucumbers just about everyday in one way or another. I sure hope the antioxidants go to work on me!

 

Check out and save the pickle recipe  and don’t forget to subscribe to my blog and follow me on social  or more growing tips and recipes! 

 

Oh, I have so many favorite Western Chief boots to wear in the garden, but right now, my favorite are these!! I love them! 

Ingredients

  • pounds fresh pickling cucumbers
  • 2 onions , thinly sliced
  • 8 sprigs of dill
  • 1 teaspoon whole allspice
  • 3 cups water
  • 1 cup distilled white vinegar
  • ½ cup sugar
  • 4 tablespoons salt
  • 6 cloves garlic , smashed
  • teaspoon dill seed

Instructions

  1. Slice cucumbers and onions into ¼ inch rounds. Divide the slices evenly among 2 quart-sized sterilized jars. Add 4 sprigs of dill and ½ teaspoon of whole allspice to each jar.
  2. Combine water, vinegar, sugar, salt, garlic, and dill seed in a medium saucepan. Bring to a boil then lower to simmer and cook for 5 minutes.
  3. Ladle hot liquid into jars, leaving 1-inch headspace. Set jars aside and let cool completely.
  4. Place lids securely on jars and store in refrigerator. They should last for up to 6 weeks.