You wanna know how good these pickles are? This is the second time I've made a double batch this summer. We're talking 8 quarts of pickles people! (no, I am not craving pickles but I sure do love them). Best part - no processing, they pickle in the fridge, er... icebox.
Without further ado:
Slightly Sweet Dill Icebox Pickles
1 small sweet onion, thinly sliced
2lbs med pickling cucumbers, scrubbed, cut into 1/4 in slices or spears
1 large bunch dill, coarsely chopped, stems included
1 Tbs yellow mustard seeds
2 tsp whole white peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 Tbs coarse kosher salt (I find it best to cut it back to 2 Tbs)
2 tsp dill seeds
Divide sliced onion between two 1-quart wide-mouth glass jars (I like 4x 1 pint wide-mouth better). Pack slices horizontally or spears vertically. Top each jar with dill.
Crush peppercorns and mustard seeds together. Place crushed spices in medium saucepan. Add vinegar, water, sugar, salt, and dill seeds. Bring mixture to boil over med-high heat, stirring until sugar dissolves.
Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover tightly with lids. Can be made 1 week ahead. Keep refrigerated.
recipe from epicurious