3-Day Garlic and Dill Refrigerator Pickles (not sweet)
Description
On a hot summer day, nothing is more satisfyingly than biting into a homemade crispy dill pickle. Get ready for a crispy, crunchy, garlicy dill pickle that is even better than the store bought variety from the refrigerator section. This recipe only takes 3 days to brine before they are ready to eat (if you can wait that long lol!). Best of all? No canning required!
This recipe has been in the family for awhile. Both kids and adults eagerly await the first ripe cucumber that can be made into these delicious pickles.
Ingredients
Other Supplies
Instructions
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Stir together the water, vinegar and canning salt until the salt is dissolved.
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Place 1 head of dill and 1 clove of diced garlic on the bottom of a 1/2 gallon jar. Top with sliced cucumbers to fill the jar half way. Layer with another head of dill and clove of garlic. Top with remaining sliced cucumbers leaving 1 inch of headspace at the top of the jar. Top with remaining dill and garlic
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Pour the water, vinegar and salt brine solution over the cucumbers until covered, but leaving 1 inch of headspace at the top of the jar. If you have extra brine, it can be stored in the refrigerator to be used at a later time.
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Top with a glass weight and place the lid on the jar. Picture of the glass canning weight. This kind has a small handle that makes it easier to take out of the jar later.
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Put in the refrigerator for 3-5 days. The slices should be ready in 3 days, but if you using larger spears it may take longer. After the pickles have reached your desired flavor and pickliness (yes, I made this word up), take out the glass weight and continue to store in the refrigerator.
Note
The pickles can be stored in the refrigerator up to 30 days and will still taste great.
