Refrigerator Dill Pickles
 
Prep time
Cook time
Total time
 
Author:
Cuisine: American
Serves: 1+ Quart
Ingredients
  • Cucumbers, Diagonally Sliced or Cut into Spears (Use whole ones if you like)
  • 2 Cups Water
  • 1½ Tablespoons Sea Salt
  • ¼ Cup White Vinegar
  • 2 Thin Slices of Yellow Onions Separated into Rings
  • 2 Cloves Garlic Peeled and Sliced
  • ⅓ Teaspoon Whole Black Pepper Corns
  • ⅓ Teaspoon Whole Coriander Seeds
  • ½ Teaspoon Mustard Seeds
  • ¼ Teaspoon Ground Turmeric
  • Fresh Dill Weed (How much? See picture)
Instructions
  1. Add water and salt to 2 cup measure; heat in microwave at 100% until it just begins to boil. Remove from oven. Add the black pepper, coriander seeds, mustard seeds and turmeric to the hot salt water and stir to combine; allow to cool.
  2. Arrange the cucumbers in a 5 cup container (one with a tight fitting top). Scatter the onions and garlic throughout the cucumbers. Lay the dill weed on top.
  3. Pour the cooled salt water mixture over all. Pour the vinegar into the measuring cup and add to the cucumber mixture; stir carefully. Tightly cover and place in the refrigerator for at least 3 days prior to serving.
  4. Keep refrigerated.
Recipe by C o o k L i v e L e a r n at http://cooklivelearn.com/?p=1490