Easy refrigerator dill pickles

https://selfproclaimedfoodie.com/easy-refrigerator-dill-pickles/

Makes about 3 quart-sized jars

The amount of dill and garlic can vary depending on taste. I prefer to pack my jars with a ton of fresh dill which is why I don't specify a specific quantity, but you can add as little or as much as you prefer.

The intensity of the garlic will impact the intensity of the pickles. If your garlic is particularly strong, use less if you are sensitive to the taste.

https://selfproclaimedfoodie.com/easy-refrigerator-dill-pickles/

Makes about 3 quart-sized jars

The intensity of the garlic will impact the intensity of the pickles. If your garlic is particularly strong, use less if you are sensitive to the taste.

L S @LindaS

https://selfproclaimedfoodie.com/easy-refrigerator-dill-pickles/

Makes about 3 quart-sized jars

The intensity of the garlic will impact the intensity of the pickles. If your garlic is particularly strong, use less if you are sensitive to the taste.

https://selfproclaimedfoodie.com/easy-refrigerator-dill-pickles/

Makes about 3 quart-sized jars

The intensity of the garlic will impact the intensity of the pickles. If your garlic is particularly strong, use less if you are sensitive to the taste.

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Ingredients

10-12pickling cucumbers
4 cupswater
2 cupswhite vinegar
2 tablespoonskosher salt
1 teaspoonsugar
1big bunch of dill (thick stems removed), or 1 tsp dry dill per jar
1 headgarlic (skins removed, cloves smashed) (1 clove per jar)
peppercorn kernels (I usually use about 10 peppercorns per jar, give or take)
1.5 tspPickle crisp per quart jar (3/4 tsp for pint)

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Steps

1

Prepare ingredients: Thoroughly wash cucumbers. Slice cucumbers into ¼-inch thick slices or spears. Set aside. Smash garlic cloves and separate dill from thick stems. Also, sanitize mason jars by running them through the dishwasher.
2

Prepare brine: To make the brine, combine water, vinegar, salt, and sugar in a medium saucepan. Bring the mixture to a boil and swirl the pan to ensure the sugar and salt dissolve. Remove the pan from heat and cool to room temperature.
3

Make the pickles: Layer the prepared cucumbers with the fresh dill, smashed garlic, and peppercorns in the jars. Do not pack them super tight as you you'll want room for the brine. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator. The flavor is best if stored for at least one week, but they can be eaten at any time. Pickles should be good for at least 4-6 weeks after that.