No time for canning? You can still make pickles! This easy dill pickles recipe yields salty, sour, crunchy pickles that can be made in your refrigerator.
4 - 6picklingKirby cucumbers cut into spears or rounds
1/2yellow onionthinly sliced
6clovesgarlic
6sprigs fresh dill weed
1cupwater
1cupdistilled vinegar
1tablespoonkosher salt
2teaspoonssugar
1 1/2teaspoonswhole black peppercorns
1teaspoonmustard seeds
1/4 - 1/2teaspoonscrushed red pepper
Instructions
Evenly divide cucumbers, onions, garlic and dill into two pint sized glass jars.
In a small saucepan combine water, vinegar, kosher salt, sugar, black peppercorns, mustard seeds and crushed red pepper. Heat until sugar and salt dissolve.
Pour brine over cucumbers in jar. Seal and refrigerate for at least 24 hours.