refrigerator garlic dill pickles

Name: Refrigerator Garlic Dill Pickles
Prep time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 - 4 medium cucumbers; 3 cup(s) cold water; 6 tablespoon(s) distilled white vinegar; 3 tablespoon(s) kosher salt; 1 package(s) fresh dill weed; 4 - 8 clove(s) garlic, crushed; 20 + small whole black peppercorns (optional); 4 pint(s) glass jars with lids

34 Pinches 1 Photo

Sandy Bauder

McKinney, TX

Updated on Nov 6, 2015

My teenage grandchildren love these pickles and stop by frequently to take home a jar (or more). The amount of garlic and peppercorns are strictly a personal preference. I did make the mistake of adding 4 cloves of garlic to one jar and they were overwhelming.

Rate

prep time 30 Min

cook time

method Refrigerate/Freeze

yield 4 jars

Ingredients

3 - 4 medium cucumbers
3 cups cold water
6 tablespoons distilled white vinegar
3 tablespoons kosher salt
1 package fresh dill weed
4 - 8 cloves garlic, crushed
20 + small whole black peppercorns (optional)
4 pints glass jars with lids

How To Make refrigerator garlic dill pickles

Step 1

Wash and dry jars and lids. Slice cucumbers into desired thickness for rounds, or slice each cucumber in half, then into quarters, lenghtwise for pickle slices.

Step 2

Combine the water, vinegar and salt, stirring until salt dissolves.
Step 3

Place a couple of sprigs of dill, garlic clove(s) and peppercorns in the bottom of each jar and pack the cucumbers tightly into each jar until they reach the top. Top with another sprig of dill and fill with water mixture.
Step 4

Screw tops on tightly and refrigerate immediately. Keep refrigerated for two days before eating. Waiting is the really difficult part!!
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