Easy and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself!
Homemade Refrigerator Dill Pickles
Category: Canning
Easy and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself!
- 6 1-quart canning jars
- 2 quarts water
- 1 quart white vinegar
- 1/2 cup pickling salt
- About 20 cucumbers- little ones that are good for pickling.
- 4-6 Cloves of Garlic chopped
- 1 Onion chopped
- Fresh dill
- Ball pickle crisp 1/8 tsp per jar
- Make sure your jars are very clean. I always like to run mine through the dishwasher first. Wash your cucumbers as well.
- Pour the water, vinegar and pickling salt into a 2 quart pan and heat on the stove until barely boiling. While the liquids are boiling, chop up the garlic and onion.
- Divide the garlic and onion equally among the six jars. Throw a twig of dill in as well. Fill the jar as full as you can with the cucumbers.
- As soon as the brine - the boiled water, vinegar and salt- comes to a boil, pour it over the top of the cucumbers covering them completely. Close with the lids and set in the refrigerator for 2 months to pickle before opening.
