Refrigerator Garlic Dill Pickles2012-07-20
- Yield : 4 quarts
- Servings : 20
- Prep Time : 5m
- Cook Time : 15m
From the author, Honor Fabun: These Refrigerator Garlic Dill Pickles 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.
From Plant-Based on a Budget: If you are feeling crafty and would like to embrace your inner “do it yourself” persona, we have the absolute perfect recipe to start! These Refrigerator Garlic Dill Pickles are very easy to make and will save you money and a few trips to the store. You can pickle as many as you’d like and have snacks and potato salad ingredients for months on end. Don’t you love this recipe already?
We know that the idea of pickling might be a little intimidating but this recipe is everything but that, and there is no need to buy expensive pickling items like special tongs or vacuums. All you need is some glass jars with tight lids and you’re good to go!
Rest assured that you won’t need any fancy brand glass jars to achieve those super crispy pickles, you can get these at any discount store like Dollar Tree. And when you’re not pickling, you can also use the jars to store grains, seeds or legumes, making overnight oats or shake your dressings to perfection.
Using Your Homemade Dill Pickles
So you have your (proudly) pickled cucumbers crunchy and ready to be eaten, what now? There are so many amazing ways to enjoy these Refrigerator Garlic Dill Pickles, other than straight out of the jar that is! They are an essential when making a vegan chickpea tuna salad and a very necessary addition to our favorite potato salad. Enjoy!
Photos by Alfonso Revilla
- 4 pounds of pickling cucumbers, quartered lengthwise
- 2 quarts of water
- 1 cup of apple cider vinegar
- 1/3 cups of salt
- 4 large or 8 small dill heads
- 8 garlic cloves, peeled & smashed
Combine the water, vinegar, and salt in a large saucepan. Bring to a simmer and stir until the salt is dissolved.
In the meantime, line up four, clean quart-sized mason jars. Drop two cloves of garlic 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 the refrigerator and wait a week before enjoying.
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