I have a weakness for pickles. The really tart, crisp ones. Costco used to sell one I loved but they don’t carry them anymore. So I decided to take matters into my own hands. 🙂
I have made them without the fresh dill if I couldn’t find any, but I prefer it with the dill if possible. If you like spicier pickles, you could throw in a dried chili or two. I usually make 3 or 4 quarts at a time, adjusting the recipe accordingly.
These do keep really well for a few months and are best after at least a couple days of sitting.
REFRIGERATOR PICKLES
Makes 1 quart
2 cups water
1 cup white vinegar
1 T salt
4 cloves garlic
2 tsp pickling spice
couple sprigs fresh dill
pickling cucumbers, number depends on size, usually about 3 or 4
Place the fresh dill in a quart size canning jar (wide mouth is easier to work with here). Cut cucumbers into quarters and pack into jar.
Add garlic and pickling spice to jar as well.
Bring water, vinegar, and salt to a boil in a small pot. Pour into jar, covering everything. Let cool before covering with a lid. Store in the fridge for up to 3 months.
Ingredients
- 2 cups water
- 1 cup white vinegar
- 1 T salt
- 4 cloves garlic
- 2 tsp pickling spice
- couple sprigs fresh dill
- pickling cucumbers, number depends on size, usually about 3 or 4
Instructions
- Place the fresh dill in a quart size canning jar (wide mouth is easier to work with here). Cut cucumbers into quarters and pack into jar.
- Add garlic and pickling spice to jar as well.
- Bring water, vinegar, and salt to a boil in a small pot. Pour into jar, covering everything. Let cool before covering with a lid. Store in the fridge for up to 3 months.
