Making refrigerator pickles is the easiest way to enjoy homemade pickles as there is no canning involved.
This year our garden has struggled a bit from a number of things, but one thing we have not been lacking in is cucumbers. Every day we have cucumbers coming ripe and waiting to be used. Good thing Mr. Smith likes to eat them! Every day he takes sliced cucumbers and ranch dressing with him to work for his mid-morning snack.
Me? Well, I actually don’t like cucumbers at all. I can’t even stand the smell of them. Unless they are pickled; then I love them!
These very simple pickles are a great way to enjoy your cucumbers, whether you are picky like me or a cucumber eating fool like the man of the house here.
You’ll love how easy these pickles are to make!
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How to Make Dill Refrigerator Pickles
Ingredients
- 4 c water
- 2 c white vinegar
- 2 Tb kosher salt
- 1 teaspoon sugar
- large sprigs of fresh dill
- 12 cloves garlic, peeled & smashed
- 30 whole peppercorns
- 10-12 pickling cucumbers
Instructions
- To begin, combine the water, vinegar, salt, and sugar in a saucepan over medium heat.
- Stir the liquid over the heat until the sugar and salt have dissolved.
- Cool to room temperature.<