Refrigerator Pickles with Garlic and Dill
Refrigerator pickles with garlic and fresh dill are the perfect way to use up cucumbers from the garden! Make your own homemade pickles with this easy, small batch pickle recipe.
Servings: 2 pint jars
Equipment
- 2 pint size jars with lids
Ingredients
- 1 pound pickling cucumbers
- 6 cloves garlic
- 6 sprigs fresh dill or 2 tsp dill seeds
- 1 1/2 cups water
- 1 cup apple cider vinegar
- 1 tbsp sea salt
- 1 tsp peppercorns optional
Instructions
- First, wash the cucumbers and dill (if using fresh dill). Trim off the stem ends of cucumbers. Cut the cucumbers into quarters lengthwise, to make sticks. Peel and chop the garlic and separate the sprigs of dill into several sections.
- Add the cucumber spears to clean pint jars. Divide the garlic and dill evenly among the two jars, packing them full.
- Add the vinegar and water to a small saucepan and bring to a boil. Add the salt to the saucepan. Stir the brine mixture until the salt dissolves.
- Remove brine from heat, and allow to cool for a few minutes. Then pour the brine over the vegetables in the jars, covering the cucumbers completely.
- Allow the jars to cool a bit, then cover tightly with the lids. Finally, transfer jars to the refrigerator.
- Wait 48 to 72 hours before trying your homemade pickles! These will stay good in the refrigerator for 2-4 weeks.