3-Day Garlic and Dill Refrigerator Pickles (not sweet)
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.
- 6-8 cucumbers (sliced into spears, rounds or both)
- 3-4 heads of fresh dill
- 3 cloves of garlic (diced)
- 4 cup filtered water
- 3/4 cup white vinegar
- 3 tbsp canning salt
- 1- half gallon glass canning jar and lid (wide mouth jar preferred)
- 1 glass weight (used to submerge cucumbers)
Stir together the water, vinegar and canning salt until the salt is dissolved.
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
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.
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.
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.
The pickles can be stored in the refrigerator up to 30 days and will still taste great.
Hi, I'm Heather, food blogger, wife and mother of 3. I live in the wonderful state of Wisconsin with my family. I love to garden, share new recipes and spend time with family. I have been making gluten free food for over 10 years and want to share my tried and true recipes with you! I've made it my personal mission to develop recipes so delicious that even people who are not gluten free will enjoy them.
