Easy & Crunchy Refrigerator Dill Pickles Recipe Plus Pickling Spice Recipe.

I have been totally craving pickles, maybe it's my pregnancy talking or maybe it's the fact it's summer, but we've been going through about a jar a week. I thought to myself, could it possible, could I make my own pickles? I'll be honest, making my own pickles has made me love eating them even more! They are after all, the greatest sandwich and burger accessory of all time.  Lately, my favorite is on the side of a grilled cheese sandwich. They add that extra special, crunch, acid and zing to every bite.

Pickles are such a easy and quick snack, and I don't have to feel guilty about eating as many as I want or giving them to Nora. She always requests, pickles at breakfast time.  I don't know about you, but oatmeal with a side of pickles sounds like an amazing combination to me.  hehe. Refrigerator pickles are so incredibly easy and fast to make,  it makes me wonder why didn't I discover making them sooner.

Want to know the secret to good pickle? Other than fresh cucumbers, it's the pickling spice.  It's pretty easy to go pick up a pre-made pickling spice but in doing my own pickling it's just as easy to make my own and it adds major flavor. Trust me, you will taste the difference.  

Pickling Spice Recipe:

2 tablespoons of whole peppercorns

2 tablespoons of whole all spice

2 tablespoons of whole mustard seeds

2 tablespoons of coriander

1 table spoon of red chili flakes- want more heat? make it 2 tablespoons.

6-8  bay leaves- tear up into small pieces.

**Note: I used fresh dill weed for making refrigerator pickles but if you don't have fresh dill weed then use 2 tablespoons of whole dill seed.  If you are pickling something else besides pickles then add the 2 tablespoons of dill seed and 2 tablespoons of celery seeds.

Take a bowl and combine all of the dry ingredients, and do not combine the fresh dill.  The best way to buy all of these spices with out it costing a lot and taking up a ton of space, is by going to a grocery store that has a bulk spice section.  I only spent around 3 dollars and only bought exactly what I needed. 

Ingredients and Supplies:

Pickling Spice

2 lbs of kirby cucumbers or you can use regular cucumbers. Put them in the refrigerator prior to use. When picking out the perfect cucumber make sure they are nice and firm because that indicates how fresh it is.

2 cups of white vinegar

2 cups of cold water

3 tablespoons of salt

1 tablespoon of sugar or 2 tablespoons of honey.

fresh dill weed

Makes 5 pint jars or 2 quart jars and 1 pint jar.  Since these are going straight into the fridge you can also use leftover jars but just give them a good cleaning with hot water and soap.

Wash and then cut the cucumbers into desired fancy shape.  In a sauce pan, on medium heat combine vinegar, water, salt, and sugar.  Bring to a boil for 10 minutes.  While your brine is heating up, take jars and add a couple of springs of dill weed. Then stuff the jars full of cut up cucumbers. Take a tablespoon and add your pickling spice, 2 scoops for quarts and 1 scoop for pints. Once your brine is ready, then pour into jars. (I used a measuring cup for easy pouring.)  Leave about 1/4 of an inch of breathing room on the top of the jar but make sure the cucumbers are covered with liquid.  Screw on jar lids on tightly and give them a little shake and swirl.  

There will be extra pickling spice but just throw it into a ziplock bag and use it for your next pickling project.  Wait until the jars are cool before putting into the fridge.  Now you have to wait until the next day before are ready, boo!  But, I promise it is worth the wait. These pickles come out, crunchy, zesty, and fresh. The whole process took me about 20 minutes with toddler help. You can't really beat that.