How to Make Dill Refrigerator Pickles
Servings: 12
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.
- Cut your cucumbers into spears or slices if you prefer.
- Place 3-4 garlic cloves in the jar.
- Arrange the cucumbers inside the jar. When the jar is half filled, add a large sprig of fresh dill to the jar. Then continue to add the cucumbers until the jar is filled.
- Sprinkle 10 peppercorns into the jar.
- Pour the brine in until the cucumbers are completely covered. Repeat this process with all of the cucumbers and other ingredients. This usually makes 3 quart jars of pickle spears when I make them.
- Cover the jars and refrigerate for one week. Then your pickles are ready! They will be good for about a month to a month and a half.
- Enjoy!
Notes
You will need 3 quart jars, wide-mouth jars work best.
See This Recipe:
https://cosmopolitancornbread.com/dill-refrigerator-pickles/Nutrition
Serving: 1c | Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 1063mg | Fiber: 2g | Sugar: 1g
