crunchy refrigerator garlic dill pickles

Name: Crunchy Refrigerator Garlic Dill Pickles
Prep time: 10 min
Cook time: 30 min
Yield: 24
Cuisine: American
Ingredients: 12 - pickling cucumbers, washed and sliced lengthwise; 1 - large sweet onion, sliced; 1 - large bunch fresh dill, washed and chopped; 2 clove(s) garlic, chopped; 1 quart(s) water (4 cups); 1/2 quart(s) apple cider vinegar (2 cups); 1/3 cup(s) pickling salt; 2 tablespoon(s) sugar; 1 teaspoon(s) pickling spice; 1 teaspoon(s) alum

(2 RATINGS)

232 Pinches 1 Photo

Susan Bickta

Kutztown, PA

Updated on Jun 30, 2012

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!

Rate

prep time 10 Min

cook time 30 Min

method No-Cook or Other

yield 24 serving(s)

Ingredients

12 - pickling cucumbers, washed and sliced lengthwise
1 - large sweet onion, sliced
1 - large bunch fresh dill, washed and chopped
2 cloves garlic, chopped
1 quart water (4 cups)
1/2 quart apple cider vinegar (2 cups)
1/3 cup pickling salt
2 tablespoons sugar
1 teaspoon pickling spice
1 teaspoon alum

How To Make crunchy refrigerator garlic dill pickles

Step 1

Place cucumbers and onions in a plastic gallon container (I used an ice cream container), layering with the dill and garlic.

Step 2

Bring water, vinegar, salt, sugar and pickling spice to a boil in a large pot. Add the alum and stir until dissolved.
Step 3

Carefully pour boiling mixture over cucumbers and onions. Let cool for at least 1 hour.
Step 4

Cover and refrigerate for 1 1/2 to 2 days, but no longer than 2 weeks.
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