Refrigerator Dill Pickles | Recipe

Image copyright Lindsay Ann Loft.

I’ve always wanted to try making pickles. When I found them at the farmers’ market, I decided to give it a try. I am so happy with the results. You will love this recipe for refrigerator dill pickles.

Image Copyright Lindsay Ann Loft.

Ingredients:

  • 4 Pickling cucumbers, sliced
  • 3 Cups water
  • 6 Tablespoons white vinegar
  • 3 Tablespoons kosher salt
  • 3 Cloves garlic, smashed and roughly chopped
  • 6 Dill sprigs, from my garden
  • 3 Pint Jars

Image Copyright Lindsay Ann Loft.

Method:

  1. In a bowl, combine water, vinegar, and salt. Stir until the salt has dissolved.
  2. Place 1/2 a crushed garlic clove in each jar with a sprig of dill.
  3. Fill half the jar with cucumbers.
  4. Place garlic and dill on top and add the remaining cucumbers.
  5. Fill each jar with the solution until all of the cucumbers are covered.
  6. Refrigerate for 3 days. (It’s a long wait!)
  7. Enjoy.

Image copyright Lindsay Ann Loft.

 

7 thoughts on “Refrigerator Dill Pickles | Recipe

    • Lindsay says:

      Hi Judy, Yes they stay in the fridge at all times. I just used clean jars, I didn’t sanitize them first. As long as they’re in the fridge I think you’re good to go!

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