So Easy Refrigerator Dill Pickles
Recipes Appetizers Quick and Easy Seasonal cooking Side-dish Vegetarian
Description
Store bought pickles are good, but homemade pickles are even better and a good way to use your cucumbers from the garden. They're easy to make and take just a few ingredients and a few minutes of your time.
Ingredients
10-12 pickling cucumbers*
4 c. water
2 c. white vinegar
2 T. kosher salt
1 t. sugar
large bunch of dill, thick stems removed and discarded
1 head of garlic, skins removed, cloves smashed
peppercorn kernels, about 10 peppercorns per jar
Directions
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Sanitize mason jars by running jars and lids through the dishwasher.
Thoroughly wash cucumbers. Slice into 1/4 inch thick slices or spears; set aside.
Smash garlic cloves. Separate dill from thick stems.
Brine: Combine water, vinegar, salt, and sugar in a medium saucepan; bring mixture to a boil on the stovetop; swirl the pan to ensure the sugar and salt dissolve. Remove the pan from heat; cool to room temperature.
Pickles: Layer the prepared cucumbers with the fresh dill, smashed garlic, and peppercorns in the mason jars. Do not pack them super tight because you'll need room for the brine.
Add brine to cover the cucumbers. Seal with an airtight lid. Store in the refrigerator. The flavor is best if they are left for at least 1 week, but they can be eaten immediately.
Pickles will be good for at least 4-6 weeks after that.
Makes 5 pints or 18 servings.
*If using regular cucumbers, you may get a softer pickles but they will still taste great.