Betsy’s No Garlic Crispy Dill Pickles (Refrigerator)

By Betsy Vail 09/17/2016

Ingredients:
Pickles and spices:

• 2 lbs. cucumbers, washed, speared or sliced thin
• 4 tsp dill seed, divided
• 2 tsp onion, minced (optional), divided
• 1 tsp caraway seed, divided
• ½ tsp mustard seed, whole, divided
• ½ tsp coriander seed, divided
• 2 pinches pepper, divided
• 2 pinches red pepper flakes, divided
• 2 quart sized canning jars with lids, washed and dried

Brine:

• 4 c apple cider vinegar
• 6 Tbs pickling salt (I used Morton’s Pickling Salt)

Directions:

1. Cut about ¼ inch off of each end of each cucumber. Slice the cucumbers into spears, or chips. For pickle chips, I cut my cucumbers in half to feed them into my food processor shoot. 
2. Divide the spices evenly, and then add the spices into the bottom of the jars. For example, add 2 tsp dill, 1 tsp onion, ½ tsp caraway, ¼ tsp mustard, ¼ tsp coriander, 1 pinch pepper, and 1 pinch red pepper to each jar.
3. Pack the cut pickles gently but tightly into the jars.
4. In a medium-sized sauce pan, add the brine ingredients and stir occasionally to ensure the salt dissolves completely. Bring to a rolling boil.
5. Once the brine is boiling, pour the brine carefully over the packed pickles, filling the jar nearly to the top.
6. Tighten the lids and allow the jars to cool to room temperature on the countertop. 
7. Shake the jars to mix the spices throughout the pickles. Refrigerate after cooling. 
8. The flavor enhances with time, so try to wait a few days before opening, then enjoy! 

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