Homemade Refrigerator Kosher Dill Pickles

These are very easy to make and ready in 2 days! You'll never buy store pickles again!

Gita’s Refrigerator Dill Pickles


Need: 3 wide-mouthed jars (pickle type), or Mayo.jars
One BIG bunch of fresh Dill
6-8 cloves Garlic (or to taste)..finely diced.
10-12 pickling cucumbers (such as Kirby). Fresh is best! Store
cucumbers are WAXED,..and no way you can remove it! If you
must use store cukes, score them through the skin with a fork
and slice them thickly. They also have more seeds!!!But…it will
work if no others are available.

To Do: Stuff jars ¼ full of fresh dill, stems and leaves! Sprinkle a gene-
rous amount of the chopped garlic on top. Mix up a bit.

Stuff jars as full as you can with speared/sliced cucumbers, inter-
spersing them with some more Dill and chopped garlic.

Prepare the Broth: In a 2Qt. saucepan, combine the following:
2 and a half cups water….3/4-1cup white vinegar…1 rounded,
regular Tbs. KOSHER salt (DO NOT use regular, iodized salt!!!).
1 reg., level Tbs. Sugar,….1tsp mustard seed,…1tsp. Pickling
Spice….1-2 Bay leaves…6-8 pcs. Whole Allspice.

Bring broth to a boil. Lower heat and simmer all, stirring often,
For about 10-15 minutes. Keep very hot until ready to use!

Filling Jars: Stirring constantly, to distribute spices, ladle hot broth,
evenly, into jars until all contents are covered. Seal jars. Invert
each jar a couple of times to mix contents.
Let jars cool to room temperature, and then refrigerate.

Pickles are ready to eat in 2 days! They will be delicious and
crunchy! Use them up in about a month, as they will soften
with time

Enjoy! Gita