These Refrigerated Spiced Dill Pickles are so easy, they don't require special knowledge of canning procedures or even equipment beyond canning jars. They can also be tailored to the spice tolerance in your house. If you like it spicy, increase the red pepper flakes, or eliminate it all together. Either way, there is nothing like seeing a jar of beautiful, home canned pickles sitting in your refrigerator. And ... they make thoughtful hostess gifts for the coming season.
Refrigerated Spiced Dill Pickles
1 pound (about 8) pickling cucumbers 4-5 inches long
4 cups water
2 cups white distilled vinegar
4 tablespoons sugar
4 tablespoons kosher salt
2 teaspoons dried dill weed
2 teaspoons mustard seed, slightly crushed
2 teaspoons cracked peppercorns
2 teaspoons McCormick's Pickling Spice
1/2 teaspoon red-pepper flakes
2 cup fresh dill with seed head
8 cloves garlic, peeled
Directions
Sterilize 4 pint size wide mouth canning jars or two larger jars.
Wash cucumbers well with vegetable brush, trimming blossom end.
Bring the water to a boil. Then add the garlic cloves and let simmer about 5 minutes. Then add the salt, sugar, vinegar, dried dill, and pickling spice and bring back to a boil. Stir until the salt is dissolved.
In each of the jars, distribute evenly the cooked garlic, the mustard seed, red-pepper flakes and peppercorns along with the sprigs of fresh dill. Add the prepared cucumbers to the jars so that it looks pleasing to the eye. Finally, using a canning funnel, pour the brine into the jars and fill to the top.
Cover each jar with a metal lid and band and place in the refrigerator.
Refrigerate jars, shaking once a day for 7-10 days to redistribute spices and blend flavors. After 10 days, pickles are ready to eat and will keep in the refrigerator for up to 2 months.
