garlic and dill refrigerator pickles

Name: Garlic and Dill Refrigerator Pickles
Prep time: 10 min
Yield: 10
Cuisine: American
Ingredients: 3 cup(s) apple cider vinegar; 3 cup(s) water; 2 quart(s) mason jars; 3-4 - cucumbers, sliced to your liking; 1 - onion, sliced to your liking; 1 tablespoon(s) salt; 2 pinch(es) sugar; 2 pinch(es) red pepper flakes; 16 - whole black pepper corns; 10 - garlic cloves (minced is fine); 2 teaspoon(s) dried dill

27 Pinches

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Hoboken, NJ

Updated on Nov 1, 2015

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.

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prep time 10 Min

cook time

method Canning/Preserving

yield 10 serving(s)

Ingredients

3 cups apple cider vinegar
3 cups water
2 quarts mason jars
3-4 - cucumbers, sliced to your liking
1 - onion, sliced to your liking
1 tablespoon salt
2 pinches sugar
2 pinches red pepper flakes
16 - whole black pepper corns
10 - garlic cloves (minced is fine)
2 teaspoons dried dill

How To Make garlic and dill refrigerator pickles

Step 1

Heat the apple cider vinegar and water in a sauce pan. Don't boil it completely, just bring it to an almost boiling point.

Step 2

While the liquid is heating, split the cucumbers and onion between the 2 jars.
Step 3

Add 1/2 tbsp salt to one jar, and 1/2 tbsp salt to the other jar.
Step 4

Add 1 pinch of sugar to one jar, and 1 pinch of sugar to the other jar.
Step 5

Add 1 pinch of red pepper flakes to one jar, and 1 pinch of red pepper flakes to the other jar.
Step 6

Add 8 whole black peppercorns to one jar, and 8 whole black peppercorns to the other jar.
Step 7

Add 5 cloves of garlic to one jar, and 5 cloves of garlic to the other jar.
Step 8

Add 1 tbsp dried dill to one jar, and 1 pinch of 1 tbsp dried dill to the other jar.
Step 9

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.
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