Refrigerator Pickles with Garlic and Dill

Refrigerator pickles with garlic and fresh dill are the perfect way to use up
cucumbers from the garden! Make your own homemade pickles with this easy, small
batch pickle recipe.

Servings: 2 pint jars

Author: Joy at Artful Homemaking

Prep Time:
10 minutes

Cook Time:
10 minutes

Course:

condiment

Cuisine:

American

Keywords:

Dill Refrigerator Pickles

🧂 Ingredients

1 pound pickling cucumbers
6 cloves garlic
6 sprigs fresh dill

or 2 tsp dill seeds
1 1/2 cups water
1 cup apple cider vinegar
1 tbsp sea salt
1 tsp peppercorns

optional

Instructions

1 First, wash the cucumbers and dill (if using fresh dill). Trim off the stem ends
of cucumbers. Cut the cucumbers into quarters lengthwise, to make sticks. Peel
and chop the garlic and separate the sprigs of dill into several sections.
2 Add the cucumber spears to clean pint jars. Divide the garlic and dill evenly
among the two jars, packing them full.
3 Add the vinegar and water to a small saucepan and bring to a boil. Add the salt
to the saucepan. Stir the brine mixture until the salt dissolves.
4 Remove brine from heat, and allow to cool for a few minutes. Then pour the brine
over the vegetables in the jars, covering the cucumbers completely.
5 Allow the jars to cool a bit, then cover tightly with the lids. Finally,
transfer jars to the refrigerator.
6 Wait 48 to 72 hours before trying your homemade pickles! These will stay good in
the refrigerator for 2-4 weeks.