I am trying to reduce sodium so I make a lot of my own foods. I make bread with very little sodium, I make barbecue sauce out of no sodium ketchup, and I make fresh refrigerator pickles. I cut and pack my own jalapeños by filling a jar with sliced jalapeños and half vinegar, half boiling water. They last at least 6 months that way.
If you get good pickling cukes, these Garlic Dill pickles will not last that long. Not because they aren't prepared to last, but because they are so good you won't be able to stop eating them. The last half gallon batch I made lasted a little over one week. And they are healthy, so go ahead and enjoy.
You will need a Half Gallon Glass or crockery Jar. You can get the fancy latching lid kind, but I just reuse an old pickle jar from the store. We eat a lot of mild pepper rings in our house.
Garlic Dill Refrigerator Pickles
10-12 pickling cucumber
6 cloves garlic peeled
1 small onion halved and thin sliced
2 Tablespoons Dry Dill Weed
1 Tablespoon Coriander Seed
1/4 cup sugar
Optional - 2 Teaspoons Chili Powder
Wash your jar and lid. If you use a dishwasher, take out while still hot. If washing by hand, rinse with boiling hot water.
Wash the cucumbers well. You will not be boiling these so you should make sure they are clean.
Slice cucumbers, I use a mandolin so the slices are uniform thickness, but you can easily do by hand. Mix with sliced onions and garlic cloves, and place all in the warm jar. Add dill, coriander and if you like them spicy, chili powder.
Pour Vinegar over the cucumber packed jar up to 1/3 full. Mix 1/4 cup sugar with 1 cup boiling water until dissolved. Pour the hot syrup over the cucumber mix. Fill the jar with boiling water, making sure cucumbers are covered. Put the lid on very tightly and turn the jar over a few times to mix the liquids and spices.
Refrigerate. I leave sit for at least 24 hours, 48 is better. But sometimes we can't wait.
I've had them in the refrigerator for several months and they are still fresh, but usually they don't last that long.