These crunchy quick refrigerator dill pickles are easy to make, and cure in the refrigerator for a day before they're ready. They're a great way to use the abundant cucumbers from your garden.
Ingredients
- 8 salads or pickling cucumbers
- 2 garlics cloves
- 5 sprigs fresh dill
- 0.5 teaspoons peppercorns
- 4 cups water
- 3 tablespoons kosher salt
- 0.75 cups white vinegar
Instructions
-
1
Place half of cucumber slices in a large jar. Add garlic, dill, and peppercorns. Top with remaining cucumbers until the jar is filled tightly.
-
2
Bring water, salt, and vinegar to a boil in a small saucepan, stirring occasionally, until salt is dissolved. Remove from heat and let cool 10 minutes. Pour warm mixture over cucumbers and seal jar. Refrigerate at least one day and up to 4 weeks.
Nutrition Facts
Per serving
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