webuser, I'm sorry it took so long to get back.

Since these are refrigerator pickles and not canned, I don't see any reason you couldn't scale back on the salt, the vinegar is the prime preservative in them and it's a 50/50 brine as required by the CFHFP, as in my notes. I haven't changed that opinion and a few other Master Canners have agreed with me. I cut the salt in mine by half, since the doc put me on blood pressure meds, but mine have never lasted two months, they are always eaten before then.

Annie

Thank you Annie I will use half the amount of salt in my next batch, what about the dill weed in place of the fresh dill? Like for one quart or would you use dill seed, I think in a different post you mentioned you used dill weed in place of fresh dill, thanks again

Agree with Annie about the salt part of your question.

As long as you understand that substituting fresh dill with dried dill will give you a very different flavor then the usual recommendation is 3 teaspoons fresh equals 1 teaspoon dried. The problem is that the recipe calls for "sprigs of dill" and sprigs come in all sizes so there really isn't any conversion rate for them. It is going to be just a guess on my part based on examining my dill plants sprigs to recommend using 2 tsp of dill weed. And dill seed is a whole different matter when it comes to flavoring.

So for best results is there no way you can obtain fresh dill? Most grocery stores carry it.

As for halving the recipe? Usually that's no problem but given the instructions and the way these are bowl fermented before jarring, trying to half the recipe is going to affect the end result flavor too.

Given all the changes you want to make in this recipe to get only 1 quart using dried dill and low salt wouldn't it be better to just use a different recipe that is more in line with your goals?

Dave

Thanks for your input Dave, I did find one that makes 1 quart and it uses the 50/50 brine so I think I am all set. I do have one question with looking for recipes I noticed that for sweet (and some dill) refrigerator pickles some will say heat the brine and some will say do not heat brine, Is the only reason you heat it is to dissolve the salt or sugar?

No heating the brine is also a sterilizing agent for the water and any other molds or pathogens that might be present in any of the ingredients. Plus if using city water it boils off the chlorine in the water that can cause discoloration. And, if the pickles are going to be canned, be processed to seal them, then the processing times called for assume hot brine and hot jars. Lastly, heated brine is better able to permeate the cukes and other ingredients.

Off hand I can't think of any approved recipes that call for cold water brining but I may be wrong on that. I know there are a lot of mom n' pop recipes out there that may say cold water is fine but as a general rule those kinds of recipes need to be avoided since they don't account for the problems with listeria.

Dave

This is the one I was thinking of using. It is from Minnesota Food Association. It mentions about not heating the brine, but also mentions that you can. So if heated is this one okay to use? Thanks Dave for answering my many questions just want my canning to be safe.c

Refrigerator Dill Pickles (1 quart)

Ingredients:

5 medium cucumbers
1 Tablespoon pickling salt, sea salt, or kosher salt (but not iodized table salt)
1 cup cider vinegar
1 cup water
1 head dill or small bunch dill leaves
1 clove garlic (optional)
3 black peppercorns (optional)

Directions:

For the crunchiest pickles, select firm, dark-green pickling
cucumbers that have not started to ripen to white or yellow. Cut them
into spears or slices, as desired (left whole, they will take a long
time to pickle in the fridge). To increase the crunchiness, you can
sprinkle the cut cucumbers with a couple of tablespoons of salt, let
them sit for 2 hours, and then rinse and drain before proceeding, but
this step isn't absolutely necessary. I rarely bother with it.

Prepare a quart jar with a lid by running it through the dishwasher
or washing it in very hot soapy water and letting it air-dry. Any jar
with a lid will do; the wider the opening, the easier.

Place the dill in the bottom of your jar, peel and crush the garlic
clove (if using), and drop that in along with the peppercorns (if
using), then put in the cut cucumber. Mix the salt, vinegar, and water
in a separate container, stirring until the salt is dissolved, then pour
it over the cucumbers, filling the jar right to the top. If you're in a
hurry to enjoy your dillies, heat the vinegar, water, and salt to a
boil before pouring it over the cucumbers (just know that heating
unpasteurized vinegar kills off the healthy probiotic bacteria that make
pickles good for you). Pop on the lid and put the jar in the fridge.