(This Post May Contain Affiliate Links to Products We Know and Love)
These refrigerator dill pickles are delicious and so easy to make! Plus, they require no special canning equipment!
I can’t get over how easy this is…first, make sure you have pickling cucumbers, about 8 – 10 of them. Now, let’s getting started on the brine, in a medium-large saucepan, mix the vinegar, water and salt. I used canning and pickling salt.
Bring the mixture to a boil and make sure all the salt has dissolved. Then remove from heat and let cool. I let mine sit for a few hours while I ran errands.
Now let’s prep the cucumbers. I sliced a couple hamburger dill style and I sliced the others into spears. It’s completely up to you.
Add a teaspoon of black peppercorns to the bottom of each quart sized mason jar. Add the cucumbers, filling the jars. Don’t stuff them too tight, they need a little room to breathe. Smash nine cloves of garlic with the end of a knife and place three cloves in each jar around the cucumbers.
Now, add 3 – 4 sprigs of dill in each jar and fill the jars with the cooled brine. Place the lids on the jars and place in the refrigerator for about 24 hours.
Enjoy!
- 4 cups Water
- 2 cups White Vinegar
- 2 tbsp Canning and Pickling Salt
- 8-10 Pickling Cucumbers
- 9 cloves Garlic
- 9 sprigs Dill
- 3 tsp Black Peppercorns
-
In a medium-large saucepan, mix water, vinegar and salt.
-
Stir and bring to a boil, making sure all the salt has dissolved.
-
Remove from heat and let completely cool.
-
Place a teaspoon of peppercorns in the bottom of each quart sized jar.
-
Slice cucumbers and arrange in each jar.
-
Slightly smash garlic cloves and place three in each jar.
-
Add 3 or 4 sprigs of fresh dill to each jar.
-
Fill the jars with the brine.
-
Place in refrigerator for 24 hours.
-
Enjoy!