Crunchy Refrigerator Garlic Dill Pickles

Susan Bickta

By
@souxie

I LOVE garlic dill pickles. I make these every year around the 4th of July to have on hane for picnics. They're crunchy, juicy, dill-y, garlicy........they're the best!


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Comments:

Serves:

24

Prep:

10 Min

Cook:

30 Min

Method:

No-Cook or Other

Ingredients

12
pickling cucumbers, washed and sliced lengthwise
1
large sweet onion, sliced
1
large bunch fresh dill, washed and chopped
2 clove
garlic, chopped
1 qt
water (4 cups)
1/2 qt
apple cider vinegar (2 cups)
2 1/2 Tbsp
pickling salt
2 Tbsp
sugar
1 tsp
pickling spice
1 tsp
alum

Directions Step-By-Step

1
Place cucumbers and onions in a plastic gallon container (I used an ice cream container), layering with the dill and garlic.
2
Bring water, vinegar, salt, sugar and pickling spice to a boil in a large pot. Add the alum and stir until dissolved.
3
Carefully pour boiling mixture over cucumbers and onions. Let cool for at least 1 hour.
4
Cover and refrigerate for 1 1/2 to 2 days, but no longer than 2 weeks.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free, Low Fat, Low Carb
Other Tag: Quick & Easy