Best Refrigerator Dill Pickles

 

Best Refrigerator Pickles (Garlic Dill Pickles)

Ingredients

·         6 pickling cucumbers 4-4 1/2 inches long, but no longer

·         3 sprigs fresh dill or 1 tablespoon dried dill per quart jar

·         1 cup white vinegar

·         1 cup water

·         4 cloves garlic crushed

·         3 teaspoons sea salt or kosher salt

·         1/2 teaspoon sugar

·         1 teaspoon mustard seeds whole

·         1/2 teaspoon black peppercorns whole

Instructions

Make the Brine

1.            Add water, vinegar, sugar, and salt to a large heavy-bottomed stockpot.

2.            Turn heat to medium-low and stir until salt and sugar dissolve.

3.            Turn off heat and allow brine to cool completely.

Wash & Prep Cucumbers

1.            While the brine is cooling, rinse your cucumbers and cut off each end.

2.            Slice cucumbers into spears, sandwich slices or coins.

Fill Jars

1.            Place garlic, dill, mustard seeds, and peppercorns into the bottom of each jar.

2.            Fill jar with cucumber spears or slices.

3.            Pour the cooled brine into the jar, covering the cucumbers completely. If there's not enough brine, fill the rest of the jar up with water.

4.            Close the jar and refrigerate for a minimum of seven days.

Notes

·         To speed up the process for this recipe, you can make the brine ahead of time, or place the brine in the refrigerator to cool more quickly. 

·         Technically pickles are ready to eat after 24-48 hours in the refrigerator, but the flavor will continue to develop for 7-14 days. If you can wait that long!

From HomesteadingFamily.com