These refrigerator dill pickles taste so fresh and are seasoned with just the right amount of dill and garlic. They're perfectly crisp and ready to eat in just 3 days! Whether you serve them with hot dogs or hamburgers or snack on them right out of the fridge, they should be good for about 6 weeks.
Ingredients
- 3.5 cups water
- 1.25 cups white vinegar
- 1 tablespoon white sugar
- 1 tablespoon sea salt
- 4 cups cucumber spears
- 2 cloves garlic , whole
- 2 heads fresh dill
Instructions
-
1
Gather all ingredients.
-
2
Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat; bring to a boil. Remove from the heat and cool completely.
-
3
Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic lidded container.
-
4
Pour cooled vinegar mixture over cucumbers, garlic, and dill.
-
5
Seal container with lid and refrigerate for at least 3 days.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Korean Recipes
Cucumber and Tomato Salad with Mayo
This simple tomato cucumber salad with mayo makes for a fresh-tasting summer dish. Wonderful with tomatoes fresh from the garden!
Michigan Hot Dog
This regional specialty has a unique sauce which is typically slightly chunkier and thicker than most hot dog sauces. You'll often find this served on top-split buns, but regular hot dog buns will work. There are many versions of this sauce, but this is the way we like ours.
Perfect Chicken Vegetable Soup
This chicken vegetable soup recipe can be made with breasts, thighs, or leftover roast chicken for an easy dinner during the colder months.