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Refrigerator Dill Pickle Slices
(2 Reviews) |  Rate this Recipe   |  See Reviews

Refrigerator Dill Pickle Slices get their “zestiness” from mustard seed, garlic and crushed red pepper.

Makes 4 pint jars.

Prep Time: 1 hour

Stand Time: 3 hours

Cook Time: 10 minutes

INGREDIENTS

2 1/2 pounds pickling cucumbers (4 to 5 inches long)

1 teaspoon McCormick® Turmeric, Ground

2 quarts boiling water

2 tablespoons McCormick® Dill Seed, divided

4 teaspoons McCormick® Dill Weed, divided

4 teaspoons McCormick® Mustard Seed, divided

1 teaspoon McCormick® Garlic, Minced, divided

1/2 teaspoon McCormick® Red Pepper, Crushed, divided

3 1/2 cups distilled white vinegar (5% acidity)

2 tablespoons non-iodized salt

2 tablespoons sugar

DIRECTIONS

1. Wash cucumbers well with cold water. Trim blossom ends and cut lengthwise into 1/4-inch thick slices (4 inches long). Place slices in large bowl with turmeric. Pour boiling water over cucumbers; stir well. Let stand at room temperature 3 hours; drain. Rinse and drain again.

2. Place 1/2 tablespoon dill seed, 1 teaspoon each dill weed and mustard seed, 1/4 teaspoon minced garlic, and 1/8 teaspoon crushed red pepper in each of 4 hot sterilized wide-mouth pint canning jars. Pack cucumber slices vertically into jars.

3. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve salt and sugar. Ladle over cucumbers, leaving 1/4-inch headspace. Cool. Cover jars with metal lids and screw on bands.

4. Refrigerate pickles. Shake jars once a day for 7 to 10 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.

Tips

Test Kitchen Tip: For a milder pickle, omit the crushed red pepper and/or minced garlic.

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