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 AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Crab-Stuffed Lobster Tail
This stuffed lobster tail recipe features a buttery New England-style cracker and crabmeat stuffing. Serve with fresh lemon wedges and homemade dinner rolls for an exquisite but surprisingly simple meal.
Cheesy Mexi-Rice Casserole
A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!
Easy Collard Greens
This is an easy collard greens recipe the whole family will enjoy. Seasoning measurements are approximated. You can adjust them to your preferred taste.