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one jar of pickles on a white counter with a spring of dill and a head of garlic and 2 pickles ont he counter.

Refrigerator Dill Pickles

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It is so easy to make the best refrigerator dill pickles right in your fridge. Super simple ready in 3 days. If you have cucumbers in our garden or a peck from the local farmers market you can serve these pickles as a side dish for dinner or just a snack.

  • Total Time: 60
  • Yield: 45 servingx 1x

Ingredients

Units Scale
  • 6 to 10 Fresh Garden Cucumbers
  • 3 Heads of Garlic
  • Large Bunch of Fresh Dill
  • Pickling Spice
  • 3 cups of water
  • 8 TLB White Vinegar
  • 3 TLB Salt

Instructions

  1. First, you will need 6 to 8 sterilized wide-mouth ball canning jars/mason jars with new lids and rims. Sterilize the mason jar by running through the dishwasher. 
  2. Next, collect your fresh cucumbers, and make sure to buy pickling cucumbers, not English cucumbers, and not regular cucumbers.  Wash, and remove any bad spots from the cucumber and cut it into lengthwise strips. 
  3. Pick fresh dill, More than you think you’ll need, As you want to put a lot of fresh dill in each jar.
  4. Next, prepare 2 to 3 heads of garlic, remove the skins but leave the garlic cloves whole.
  5. In each quart jar place 1 teaspoon of pickling spice in the bottom of the jars. Put in one clove of garlic and a sprig of fresh dill.
  6. Gently layer the sliced pickle spears into the canning jars, packing in as many as possible.
  7. When your jars are full of cucumber spears, put in a teaspoon of pickling spice, 1 to 2 garlic cloves, and as much fresh dill as you can squeeze in the mason jar.
  8. Now it’s time to make the pickling brine. Mix 3 cups of cold water with 8 tablespoons of white vinegar and three rounded tablespoons of salt. Mix the vinegar brine well until the salt is dissolved.
  9. Put a pot of boiling water on the stove and boil the lids and rims for 5 minutes to sterilize. This ensures that they are properly sterilized and free of bacteria. Use metal tongs to remove the lids and rims when you are ready to put them in the jars.
  10. Next, you pour the brine into the wide-mouth canning jars with the cucumbers and ingredients loaded in, leaving half an inch of room at the top of the jar. Place lids and rims on the jars and tighten the rims.
  11. The jars of refrigerator dill pickles now go to the refrigerator and can be eaten in three days. They last about four weeks in the refrigerator.

Notes

  • You may need more than one batch of Brine: water, vinegar, salt depending on how many jars you fill.

Find it online: https://www.craftingafamily.com/best-easy-homemade-refrigerator-dill-pickle-recipe/

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