Garlic And Dill Refrigerator Pickles Recipe

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Garlic and Dill Refrigerator Pickles

Annelise Friedman

By
@Annelise_Friedman

This is a really easy and delicious recipe that leaves you with TWO JARS OF PICKLES! It's very cost effective and worth the time. Not only do they have less sodium than store-bought pickles, they taste a lot better.


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Rating:

Serves:

10

Prep:

10 Min

Method:

Canning/Preserving

Ingredients

3 c
apple cider vinegar
3 c
water
2 qt
mason jars
3-4
cucumbers, sliced to your liking
1
onion, sliced to your liking
1 Tbsp
salt
2 pinch
sugar
2 pinch
red pepper flakes
16
whole black pepper corns
10
garlic cloves (minced is fine)
2 tsp
dried dill

Directions Step-By-Step

1
Heat the apple cider vinegar and water in a sauce pan. Don't boil it completely, just bring it to an almost boiling point.
2
While the liquid is heating, split the cucumbers and onion between the 2 jars.
3
Add 1/2 tbsp salt to one jar, and 1/2 tbsp salt to the other jar.
4
Add 1 pinch of sugar to one jar, and 1 pinch of sugar to the other jar.
5
Add 1 pinch of red pepper flakes to one jar, and 1 pinch of red pepper flakes to the other jar.
6
Add 8 whole black peppercorns to one jar, and 8 whole black peppercorns to the other jar.
7
Add 5 cloves of garlic to one jar, and 5 cloves of garlic to the other jar.
8
Add 1 tbsp dried dill to one jar, and 1 pinch of 1 tbsp dried dill to the other jar.
9
When heated, pour the liquid mixture into each jar. Add lids (make sure they're tight). Shake the jars to mix everything, and refrigerate for at least 2 days (5 is usually best) prior to eating.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy