Refrigerator dill pickles

These are AMAZING! Very crisp with just the right amount of tart and seasoning. I used 1-1/2 cloves of garlic per jar to give it a more garlicky taste. Feel free to adjust sugar to your liking (original recipe called for 1 T). This made 4 pint-sized jars for me.

Photo by Amanda C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Pint jars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3-1/2

    c. Water

  • 1-1/4

    c. White vinegar

  • 1

    t. Sugar

  • 1

    T. Sea salt

  • 4

    c. (?) cucumber spears or slices

  • 1/4

    white onion, chopped

  • 2-4

    cloves garlic, halved

  • Fresh dill

Directions

Boil water, vinegar, sugar, and salt; set aside to cool. Pack jars with garlic, onion, dill sprig, and cucumbers. Once vinegar mixture has cooled to room temperature pour over cucumbers to 1/2" from rim. Seal and refrigerate for 3 days before eating.

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