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.
- 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
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.