Monday, September 23, 2013

Refrigerator Dill Pickles

Refrigerator Dill Pickles


1 bunch fresh dill
4 cloves garlic, peeled
3-4 medium-large cucumbers
3 cups water
6 tbsp. distilled white vinegar
3 tbsp. kosher salt


Add 1 minced or pressed clove of garlic and a few springs of dill to the bottom of each jar.

Cut the cucumbers into spears or whatever shape you like.

Add the spears to the jars, packing in as many as you can without having to force them in.

In a large liquid measuring cup or pitcher, combine the water, vinegar, and salt.  Stir well until the salt is dissolved.  Pour the mixture into each jar over the cucumber spears so they are completely covered.  Top with additional sprigs of dill, if desired.  Screw on the lids of the jars.

Refrigerate for at least two days before eating.  Enjoy!  Store uneaten pickles in the refrigerator.

Yield: about 3-4 16 oz. jars of pickles

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  1. Sounds easy and delicious. Thanks for the recipe.
    Hope you are having a nice week.

  2. Yum! I just saw refrigerator pickles posted someplace else recently too. They look good!


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