Refrigerator Garlic Dill Pickles
2012-07-20- Skill Level: Easy
- Yield : 4 quarts
- Servings : 20
- Prep Time : 5m
- Cook Time : 15m
Refrigerator pickles require some time to hang out in the fridge, but the hands-on prep work is quick and easy. And the fact that they aren’t cooked in the brine keeps them extra crispy. Plan ahead and make your own pickles for a bbq or picnic.
I picked up my cucumbers, dill and garlic at the farmer’s market and the cost of each finished jar of pickles was around a buck.
Ingredients
- 4 lbs. pickling cucumbers, quartered lengthwise (I made one jar with lemon cucumbers, too)
- 2 quarts water
- 1 C. cider vinegar
- 1/3 C. pickling salt
- 4 large or 8 small dill heads
- 8 cloves garlic, peeled & smashed
Method
Step 1
Combine water, vinegar and salt in large saucepan. Bring to a simmer and stir until salt is dissolved.
Step 2
In the meantime, line up four, clean quart-size mason jars. Drop two cloves in the bottom of each, along with 1-2 dill heads.
Step 3
Pack quartered cucumbers into jars. Pour hot brine over the cucumbers, filling to the top.
Step 4
Place lids on jars and allow to sit at room temperature for 24 hours. Place in fridge and wait a week before enjoying.
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