Refrigerator Garlic Dill Pickles2012-07-20
- 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.
- 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
Combine water, vinegar and salt in large saucepan. Bring to a simmer and stir until salt is dissolved.
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.
Pack quartered cucumbers into jars. Pour hot brine over the cucumbers, filling to the top.
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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