Refrigerator Garlic Dill Pickles
Fresh garlic, dill and cucumbers and 24 hours to the easiest garlic dill pickles ever.
Servings 2 pints
- 3 to 4 4" pickling cucumbers
- 3 dill sprigs See notes for exchanges
- 1/2 cup white vinegar
- 1/2 cup water
- 1 large clove of garlic
- 1 1/2 teaspoons pickling or kosher salt
- 1/4 teaspoon mustard seeds
- 2 to 3 whole black peppercorns
- 1/4 teaspoon sugar
- Wash and dry the cucumbers well.
- Slice the cucumbers into spears or 1/4" thick rounds.
- Place the cucumbers and dill into the jar.
- Combine the vinegar, water, garlic, salt, sugar, mustard seeds and peppercorns in a bowl. Stir until the salt and sugar have dissolved.
- Pour the brine over the cucumbers, close the jar, and store in the refridgerator. Let them sit for a day or two before eating.
If you don’t have fresh dill sprigs you may substitute 1 teaspoon of dry weed. This is only in a pinch. I don’t think there’s much flavor in dry dill weed. It barely has an aroma. If you choose to use fresh dill umbrels when the seeds are dry, it’s equal to 1 teaspoon of dill seed.