Homemade Small Batch Dill Pickles
After my success in making picked red onions, I decided to seek out a recipe for refrigerator dill pickles. I grew up with Kosher dill pickles. The old-school delis and grocery delis all had barrels filled with Kosher dill pickles. Big, fat juicy ones. The barrels had clear plastic lids with thongs that you used to dive for pickles. It was like a games as if you could get the pickle wanted. Every kid walked around the story with a pickle in a waxed paper bag. It was a treat.
Picky about Pickles
I like dill pickles, but I’m picky about them. They have to have natural flavor and be crispy. Not be overly sweet or salty. It is an art form to make good dill pickles. I found a recipe for a small batch of pickles. While I wanted to try to make pickles, I didn’t want to waste food by making 5 jars to find out it isn’t too my liking. Super simple to make, just boil water, white vinegar, sugar and sea salt then combine thick cucumber slices, garlic clove, fresh dill, and a punch of crushed red pepper in a jar. Add the cooled liquid mixture to the jar, seal and give a good shake. Pop it in the fridge for 2 days before eating. It is the longest weight. I use regular and/or English cucumbers; whatever I have on hand. They work great. The refrigerator dill pickles taste great on their own, but they are yummy on a veggie burger.
- 3 tablespoons and 1 teaspoons and ½ teaspoon water
- 1 tablespoon and ¾ teaspoon white vinegar
- 1 teaspoons and ½ teaspoon sugar
- 1 teaspoons and ½ teaspoon sea salt
- ¼ cup cucumber slices
- 1 cloves garlic, whole
- 1 heads fresh dill
- Dash of crushed red pepper flakes
- 1. Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- 2. Combine cucumber, garlic cloves, and fresh dill in a large glass container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.