Place the bag on top of the pickles making sure that all of them are completely submerged in the brine (or, use a clean plate to weight it down). Set in a cool, dry place in the basement at 68 ...

The versatility of pickles is truly astounding. Consider the quick refrigerator pickle for a tasty snack if you're making a ...

When they taste just right to you, pack pickles into jars along with garlic, dill and brine and refrigerate. Enjoy or keep for up to 2 weeks.

Make the Brine: Tie spices in a spice bag or square of cheesecloth. Combine sugar, salt, vinegar, and water in a large Stainless Steel Pot. Add the spice bag. Bring the mixture to a boil over ...

Step 2: Pack cucumbers and dill in a heatproof jar or sealable container. Pour hot brine over cucumbers and let cool to room temperature, at least 30 minutes. Step 3: ...

The National Center for Home Food Preservation (NCHFP) recommends canning or pickling salt for making pickles — and it indeed ...

Check pickles after 24 hours to make sure that they are completely submerged in brine; top off with reserved brine if necessary. Continue checking pickles every 24 hours until ready to refrigerate.

Make another batch of pickles Yes, you can simply make quick pickles again by using the leftover brine as your pickling liquid instead of vinegar (do not use the brine for canned pickles, as this ...

Once opened, store-bought pickles should be tightly sealed and stored in the refrigerator, with the pickles fully submerged in brine. Fermented pickles like kosher dill pickles will last for 1 to 2 ...

Make another batch of pickles Yes, you can simply make quick pickles again by using the leftover brine as your pickling liquid instead of vinegar (do not use the brine for canned pickles, as this ...