Recipe. You Won't Want to Miss This!
Easy and Delicious Refrigerator Garlic Dill Pickles
This quick and easy recipe can be adjusted according to how many cucumbers you have, your own taste, and the amount and size of jars desired. Keep in mind that 3 to 4 pounds of Pickling or Kirby Cucumbers will make around 4 quart jars of pickles.
What you will need:
Mason jars (any jar with a lid will do, just wash with hot water and dish soap or run through the dishwasher before using)
Pickling or Kirby Cucumbers
Pickling Salt or Sea Salt
White or Apple Cider Vinegar
Dill (fresh or dried will work, although fresh makes for a beautiful presentation)
Into each quart jar add the following ingredients.
½ tbsp salt
1 tbsp sugar
¼ tsp peppercorns
¼ tsp mustard seed
2 cloves of garlic – whole or chopped
½ cup white or cider Vinegar
Fresh or dried dill to taste – I typically use around a teaspoon of dried or a few sprigs of fresh
Add sliced cucumbers to the jar, filling it.
Fill the jar with warm water, cover the jar, and shake it to dissolve the sugar and salt.
Put the jar in the refrigerator for 24 hours to allow the flavors to combine.
Enjoy with sandwiches, on burgers, or straight out of the jar!
Note: This is a quick pickle recipe, and not traditional "canning." Thus, refrigeration for storing is necessary. Refrigerator pickles can be stored for approximately 2 months in the refrigerator, however Donna indicates that it is unlikely that a jar will last that long!