Refrigerator Dill Pickles Recipe

Tried and Approved

Ingredients

  • 2 pounds pickling cucumbers, approximately 7-8
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups water
  • 2 tablespoons pickling salt
  • 3 tablespoons sugar
  • 6 garlic cloves, peeled and crushed (2 per jar)
  • 3/4 teaspoon crushed red pepper, (1/4 teaspoon per jar)
  • 3 teaspoons dill seed per jar, (1 teaspoon per jar)
  • 1 1/2 teaspoons black peppercorns, (1/2 teaspoon per jar)

Instructions

  1. In a large saucepot, combine vinegar, water salt and sugar. Bring to a simmer.
  2. While the brine is heating up divide the spices evenly between 3 pint mason jars. *You can also make this in one large container as well.
  3. Wash the cucumbers and cut the ends off both sides then slice cucumbers into spears (or desired sections).
  4. Pack the cucumber slices tightly into the jars.
  5. Pour the hot brine into the jar, leaving approximately ½ inch headspace.
  6. Release any trapped air bubbles by running a plastic knife down each side of the jar.
  7. Place lids (and bands if you are using mason jars) on containers and let cool. Place jars in refrigerator. Let them sit for at least 48 hours before eating.

Notes

Recipe courtesy of Old World Garden Farms

One thought on “Refrigerator Dill Pickles Recipe”

  1. 1st try
    2 pounds pickling cucumbers, approximately 7-8
    1 1/2 cups apple cider vinegar
    1 1/2 cups water
    2 tablespoons pickling salt
    3 tablespoons sugar
    1 teaspoon minced garlic (per jar)
    1 teaspoon pickling spice (per jar)
    2 teaspoons dill weed (per jar)
    1/2 teaspoon peppercorns medley (per jar)

Comments are closed.