Garlic and Dill Refrigerator Pickles
By
Annelise Friedman
@Annelise_Friedman
10
☆☆☆☆☆ 0 votes0
Ingredients
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3 capple cider vinegar
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3 cwater
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2 qtmason jars
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3-4cucumbers, sliced to your liking
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1onion, sliced to your liking
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1 Tbspsalt
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2 pinchsugar
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2 pinchred pepper flakes
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16whole black pepper corns
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10garlic cloves (minced is fine)
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2 tspdried dill
How to Make Garlic and Dill Refrigerator Pickles
- 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.