Garlic and Dill Refrigerator Pickles
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cucumbers, sliced to your liking
onion, sliced to your liking
red pepper flakes
whole black pepper corns
garlic cloves (minced is fine)
Heat the apple cider vinegar and water in a sauce pan. Don't boil it completely, just bring it to an almost boiling point.
While the liquid is heating, split the cucumbers and onion between the 2 jars.
Add 1/2 tbsp salt to one jar, and 1/2 tbsp salt to the other jar.
Add 1 pinch of sugar to one jar, and 1 pinch of sugar to the other jar.
Add 1 pinch of red pepper flakes to one jar, and 1 pinch of red pepper flakes to the other jar.
Add 8 whole black peppercorns to one jar, and 8 whole black peppercorns to the other jar.
Add 5 cloves of garlic to one jar, and 5 cloves of garlic to the other jar.
Add 1 tbsp dried dill to one jar, and 1 pinch of 1 tbsp dried dill to the other jar.
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.