Refrigerator Dill Pickles

Chef: Joelle, Ecolibrium3 Farm Lead

Ingredients:

Pickling Cucumbers | 12, quantity may vary depending on size |
Available at LNPK Grocery Yes/No
Water | 4 Cups |
Available at LNPK Grocery Yes/No
White Vinegar | 2 Cups |
Available at LNPK Grocery Yes/No
Kosher Salt | 2 Tablespoons | Available at LNPK Grocery Yes/No
Sugar | 1 Teaspoon |
Available at LNPK Grocery Yes/No
Fresh Dill | 1 Bunch |
Available at LNPK Grocery Yes/No
Garlic | 1 Head, skins removed, cloves smashed |
Available at LNPK Grocery Yes/No
Peppercorn kernels | 1 Tablespoon | Available at LNPK Grocery Yes/No

Thoroughly wash 12 pickling cucumbers. Slice cucumbers into 1/4-inch thick slices or spears. Set aside.
Smash garlic cloves and separate dill from thick stems. Also, sanitize mason jars by running them through the dishwasher.
To make the brine, combine four cups water, two cups white vinegar, two tablespoons kosher salt, and one teaspoon sugar in a medium saucepan.
Bring the mixture to a boil and swirl the pan to ensure the sugar and salt dissolve. Remove the pan from the heat and cool to room temperature.
Layer the prepared cucumbers with one bunch of fresh dill, one head of garlic, smashed, and one tablespoon of peppercorn kernels in the jars. Do not pack them super tight, as you’ll want room for the brine. Finish by adding enough brine to cover the cucumbers.
Seal with an airtight lid and store in the refrigerator

The flavor is best if stored for at least one week, but they can be eaten at any time. Pickles should be good for at least four to six weeks after that.
This recipe made enough to fill one pint jar and two quart jars.