We didn’t plant cucumbers or dill in our garden this year like we have in the past, but that didn’t stop us from making pickles this year. Refrigerator pickles! I like these because they are super crunchy and take about 10 minutes to prepare. They aren’t canned, so they can’t be stored in the pantry, but they will stay fresh in the refrigerator for at least a month. My jars usually seal due to the hot brine so I’m sure they’d last much longer than a month.
24 hours later. Definitely looking like pickle spears. Easy, right?
Homemade Refrigerator Pickles
Homemade Refrigerator Pickles!
- 1 lb . pickling cucumbers
- 1 head of garlic sliced
- 1 package fresh dill
- 1 T . salt
- 3 cups water
- 3 3/4 cups white vinegar
- red pepper flakes to taste
- Bring water and vinegar to a boil. Stir in salt. Pack jars tight with cucumbers (that have been sliced or speared), minced garlic, and lots of fresh dill. Sprinkle with red pepper, flakes if desired, and pour vinegar/water into jars until it reaches about 1/2″ from the top of the jar.
- Add lids and screw on tight. Let sit on counter for 15 minutes then refrigerate. Ours usually seal on their own due to the hot brine inside. Really, they should refrigerate several days, but you can sample them after 24 hours if you’d like!
- They will last at least month in the refrigerator.