Refrigerator Dill Pickle Slices get their “zestiness” from mustard seed, garlic and crushed red pepper.
1hr
PREP TIME
11
INGREDIENTS
Refrigerator Dill Pickle Slices get their “zestiness” from mustard seed, garlic and crushed red pepper.
1hr
PREP TIME
11
INGREDIENTS
Ingredients 4 Servings
- 2 1/2 pounds pickling cucumbers (4 to 5 inches long)
- 1 teaspoon McCormick® Ground Turmeric
- 2 quarts boiling water
- 2 tablespoons McCormick® Dill Seed
- 4 teaspoons McCormick® Dill Weed
- 4 teaspoons McCormick® Yellow Mustard Seed
- 1 teaspoon McCormick® Minced Garlic
- 1/2 teaspoon McCormick® Crushed Red Pepper
- 3 1/2 cups distilled white vinegar (5% acidity)
- 2 tablespoons non-iodized salt
- 2 tablespoons sugar
INSTRUCTIONS
- 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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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