Refrigerator Dill Pickle Slices
By: McCormick Kitchens
Made With:
These refrigerator dill pickle slices pack in sharp flavor with McCormick® Yellow Mustard Seed, Minced Garlic and Crushed Red Pepper. If you’re looking for a pickling spice recipe for dill pickles, this one gives you just the right level of zestiness using no heat, keeping every spear crisp. If you love tangy, snappy snacks, these refrigerator dill pickle slices are your go-to.
These refrigerator dill pickle slices pack in sharp flavor with McCormick® Yellow Mustard Seed, Minced Garlic and Crushed Red Pepper. If you’re looking for a pickling spice recipe for dill pickles, this one gives you just the right level of zestiness using no heat, keeping every spear crisp. If you love tangy, snappy snacks, these refrigerator dill pickle slices are your go-to.
Key products
Instructions
- 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.
- 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.
- 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.
- 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.
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