Nikki's a working wife and mom. Her interests include family life, gardening, cooking, and music.
Who doesn’t love a tangy, crunchy dill pickle?
I grew cucumbers in my garden for the first time this year. I didn’t necessarily have enough to harvest at any one time to warrant pulling out all my canning equipment to preserve several jars long term. But I did have a few more cucumbers than I could use before they went bad. Refrigerator pickles were a great solution.
Ball makes a wonderful kosher dill pickle mix in a jar, so that you can make whatever size batch you’d like. I paid about $5 for this at my local grocery store and it says you can make 14 quarts out of it. That’s about .35 cents per jar. Not bad, especially if you grow your own cucumbers or got a deal on them in season. (You can also use this mix if you want to can pickles for longer term storage using a boiling water bath canner.)
What You'll Need
All you need are fresh cucumbers, vinegar, water, the seasoning mix, and jars to store your pickles in. Since they are going in the refrigerator, I am sure any clean jar would work. I used Ball Mason quart-sized jars as I happened to have them on hand.
I had enough fresh cucumbers (about 14 medium) to make 2-quart size jars. I simply followed the instructions on the seasoning mix as pictured below.
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What to Do
Wash cucumbers and cut ends off. Cut into halves, spears, or slices. Put in large bowl.
Combine water, vinegar, and seasoning mix in a medium saucepan and bring to a boil.
Very carefully, pour the hot liquid over the cucumbers. Allow the hot mixture to cool to room temperature.
Pack cucumbers into the jars and fill them with the remaining liquid. Close the jars tightly and store in the refrigerator. For the best flavor, it is recommended the sit in the refrigerator for three weeks before you enjoy them.
I have to be honest. I cheated and ate some of the pickles the next day, and they were pretty yummy! They should stay good in the refrigerator for three months.
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2 Quart Sized Jars
- 14 cucumbers, medium
- 1/4 cup Ball Kosher Dill Pickle Mix
- 2 cups water
- 1 cup vinegar, 5% acidity
- Wash cucumbers and cut ends off. Cut into halves, spears, or slices. Put in large bowl.
- Combine water, vinegar and seasoning mix in a medium saucepan and bring to a boil.
- Pour hot liquid over the cucumbers. Allow to cool to room temperature. Pack cucumbers into jars and fill with liquid.
- Refrigerate pickles. For best flavor, give them 3 weeks in the fridge.