Swedish Refrigerator Pickles
Swedish Refrigerator Pickles are slightly sweet and flavored with a combination of fresh dill, juniper berries, fennel, mustard and celery seeds for a slightly spicy flavor that is delicious on sandwiches or with meats and cheeses.
Equipment
- Canning jars
Ingredients
- 2 pounds cucumbers, thinly sliced
- Kosher salt, for sprinkling
- 3 cups white vinegar
- 1 cup white sugar
- 2 teaspoons kosher salt
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1 teaspoon fennel seed
- 1 teaspoon peppercorns
- 1 teaspoon juniper berries
- 1 ½ cups fresh dill crowns or fronds
Instructions
- Line a rimmed baking sheet or sheets with paper towels and lightly sprinkle with coarse salt. Arrange the sliced cucumbers in a single layer on top of the salted surface and sprinkle with a little more salt. Cover with another layer of paper towels. Let the cucumbers stand for 20 minutes, then pat dry with paper towel.
- In a large pot combine the vinegar, sugar and salt. Bring to a boil, stirring to dissolve the sugar and salt.
- In a small bowl, combine the dried spices and mix well.
- Fill jars with even amounts of the cucumber slices almost to the rim. Divide the spice mix and dill crowns or fronds evenly between the filled jars.
- Pour the hot brine into the jars to completely cover the cucumbers and seal with lids. Allow to cool to room temperature then transfer to the refrigerator.
- The pickles will be ready to eat once chilled, but will develop their best flavor over a few days. Enjoy for up to 2 weeks from the refrigerator!