Milwaukee Dill Refrigerator Pickles Recipe

Directions

In a large bowl, combine 1 gallon cold water with the 1 cup salt, stirring to dissolve the salt. Meanwhile, wash cucumbers, then trim off the flower-end using a paring knife. Place cucumbers in cold saltwater bath. Let stand while you prepare the brine.

In a small bowl, stir together 2 tablespoons mustard seed with the allspice, juniper, turmeric, coriander, cloves, ground ginger, bay leaves, cinnamon, and star anise, if using. Measure out 1 tablespoon pickling spice blend and wrap in a either a cheesecloth sachet or metal tea strainer. Reserve remaining pickling spice for a future batch. In a medium stainless-steel saucepan, combine vinegar with 2 cups water, the 2 tablespoons salt, and sugar, if using . Add spice-mix sachet and set over medium heat, cover, and bring to about 115°F . Remove from heat and let stand 15 minutes, then remove and discard spice sachet. Let cool to room temperature. Wash 2 glass canning jars with warm soapy water and rinse well. Divide the sliced onion, garlic, dill, and remaining 2 tablespoons mustard seed between the two jars, pressing firmly into the bottom. Drain cucumbers. Pack each jar with cucumbers, making sure the cucumbers do not rise above the shoulder of the jar . Pickles should be packed firmly enough that the don't move around at all when the jar is shaken. Pour cooled brine into each jar, making sure cucumbers are completely covered by the brine. Close jars and transfer to refrigerator. Pickles will be ready after 3 weeks, and will keep refrigerated for up to 2 months.