Small Batch Refrigerator Pickles with Garlic and Dill

Refrigerator pickles are the easiest way to preserve your own food. And as a bonus, they are the BEST pickles! This recipe is loaded with flavor and extra crisp. ⬇️ Click SHOW MORE for the full recipe ⬇️

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INGREDIENTS

1 ½ cups white vinegar
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
2 pounds cucumbers pickling cucumber are best
2 tablespoons whole peppercorns (get them on Amazon in bulk: https://amzn.to/2ZBAya6)
6 cloves garlic
1 pinch red pepper flakes
16-20 sprigs fresh dill
quart sized mason jars (this set is a good value: https://rstyle.me/+o_QcQ0OVihGJQuUEOOQQFg)

INSTRUCTIONS

Prepare the Brine

Heat the vinegar, kosher dalt, and sugar in a small saucepan. Bring to a boil over high heat and stir to dissolve the salt and sugar. Remove from the heat, add the water and stir. Cover the brine and place in the refrigerator until cool.

Prepare the Jars

While the brine is chilling, prepare the cucumbers by slicing into rounds, spears, or halves. Smash the garlic cloves in half but do not mince or chop.
Place the fresh dill and the peppercorns into two clean quart jars. Pack the fresh cucumbers inside as tightly as you can. Pour the brine on top.
Cover the jars and place in the refrigerator. Allow them to chill at least a day before eating so that the flavor can develop. Will keep in the fridge 2 months.

NOTES

This recipe is easily adaptable by adding different spices to the jars. Try 1/4 teaspoon of mustard seed in each jar, or extra garlic or red pepper.
The freshest cucumbers make the crispest pickles. Try making the brine, placing it in the fridge, then heading to the garden or farmer’s market.

Print the recipe on the blog: https://heartscontentfarmhouse.com/small-batch-refrigerator-dill-pickles/

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