Garlic and Dill Refrigerator Pickles

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By Annelise Friedman
@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.

Rating:

☆☆☆☆☆ 0 votes

Serves:

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

How to Make Garlic and Dill Refrigerator Pickles

Step-by-Step

1Heat the apple cider vinegar and water in a sauce pan. Don't boil it completely, just bring it to an almost boiling point.
2While the liquid is heating, split the cucumbers and onion between the 2 jars.
3Add 1/2 tbsp salt to one jar, and 1/2 tbsp salt to the other jar.
4Add 1 pinch of sugar to one jar, and 1 pinch of sugar to the other jar.
5Add 1 pinch of red pepper flakes to one jar, and 1 pinch of red pepper flakes to the other jar.
6Add 8 whole black peppercorns to one jar, and 8 whole black peppercorns to the other jar.
7Add 5 cloves of garlic to one jar, and 5 cloves of garlic to the other jar.
8Add 1 tbsp dried dill to one jar, and 1 pinch of 1 tbsp dried dill to the other jar.
9When 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.