Garlic and Dill Refrigerator Pickles
By
Annelise Friedman
@Annelise_Friedman
10
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 votes0
Serves:
10
Prep:
10 Min
Method:
Canning/Preserving
Ingredients
-
3 capple cider vinegar
-
3 cwater
-
2 qtmason jars
-
3-4cucumbers, sliced to your liking
-
1onion, sliced to your liking
-
1 Tbspsalt
-
2 pinchsugar
-
2 pinchred pepper flakes
-
16whole black pepper corns
-
10garlic cloves (minced is fine)
-
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.
About Garlic and Dill Refrigerator Pickles
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
