A simple and flavorful recipe for homemade refrigerator dill pickles, perfect for snacking or adding to your favorite dishes.
Prepare the brine by combining the water, vinegar, and salt in a bowl and stirring until the salt dissolves.
Use warm water to help the salt dissolve faster.
Place the celery seed, mustard seeds, red pepper flakes, bay leaf, and garlic cloves into the bottom of each mason jar.
Distribute the spices evenly among the jars for consistent flavor.
Trim the ends of the cucumbers and slice them into spears or rounds as desired.
Cut the cucumbers uniformly for even pickling.
Pack the cucumber pieces tightly into the jars, leaving about 1/2 inch of space at the top.
Ensure the cucumbers are snug to prevent floating.
Pour the brine over the cucumbers in each jar, ensuring they are fully submerged.
Use a spoon to press down the cucumbers if needed.
Seal the jars with lids and rings, then shake gently to distribute the spices.
Check that the lids are secure to prevent leaks.
Refrigerate the jars for 7 days, shaking them gently each day to mix the spices.
Label the jars with the date to track the pickling time.
Enjoy your homemade pickles as a snack or side dish.
Serve chilled for the best crunch.
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