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crunchy refrigerator garlic dill pickles

(2 ratings)
souxie avatar
Recipe by
Susan Bickta
@souxie
Kutztown, PA

I LOVE garlic dill pickles. I make these every year around the 4th of July to have on hane for picnics. They're crunchy, juicy, dill-y, garlicy........they're the best!

(2 ratings)
yield 24 serving(s)
prep time 10 Min
cook time 30 Min
method No-Cook or Other

Ingredients For crunchy refrigerator garlic dill pickles

  • 12
    pickling cucumbers, washed and sliced lengthwise
  • 1
    large sweet onion, sliced
  • 1
    large bunch fresh dill, washed and chopped
  • 2 clove
    garlic, chopped
  • 1 qt
    water (4 cups)
  • 1/2 qt
    apple cider vinegar (2 cups)
  • 1/3 c
    pickling salt
  • 2 Tbsp
    sugar
  • 1 tsp
    pickling spice
  • 1 tsp
    alum

How To Make crunchy refrigerator garlic dill pickles

  • 1
    Place cucumbers and onions in a plastic gallon container (I used an ice cream container), layering with the dill and garlic.
  • 2
    Bring water, vinegar, salt, sugar and pickling spice to a boil in a large pot. Add the alum and stir until dissolved.
  • 3
    Carefully pour boiling mixture over cucumbers and onions. Let cool for at least 1 hour.
  • 4
    Cover and refrigerate for 1 1/2 to 2 days, but no longer than 2 weeks.
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