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garlic and dill refrigerator pickles

Jdjfjfn avatar
Recipe by
Jrkgkf Jfjgk
@Jdjfjfn
Hoboken, NJ

This is a really easy and delicious recipe that leaves you with TWO JARS OF PICKLES! It's very cost effective and worth the time. Not only do they have less sodium than store-bought pickles, they taste a lot better.

yield 10 serving(s)
prep time 10 Min
method Canning/Preserving

Ingredients For garlic and dill refrigerator pickles

  • 3 c
    apple cider vinegar
  • 3 c
    water
  • 2 qt
    mason jars
  • 3-4
    cucumbers, sliced to your liking
  • 1
    onion, sliced to your liking
  • 1 Tbsp
    salt
  • 2 pinch
    sugar
  • 2 pinch
    red pepper flakes
  • 16
    whole black pepper corns
  • 10
    garlic cloves (minced is fine)
  • 2 tsp
    dried dill

How To Make garlic and dill refrigerator pickles

  • 1
    Heat the apple cider vinegar and water in a sauce pan. Don't boil it completely, just bring it to an almost boiling point.
  • 2
    While the liquid is heating, split the cucumbers and onion between the 2 jars.
  • 3
    Add 1/2 tbsp salt to one jar, and 1/2 tbsp salt to the other jar.
  • 4
    Add 1 pinch of sugar to one jar, and 1 pinch of sugar to the other jar.
  • 5
    Add 1 pinch of red pepper flakes to one jar, and 1 pinch of red pepper flakes to the other jar.
  • 6
    Add 8 whole black peppercorns to one jar, and 8 whole black peppercorns to the other jar.
  • 7
    Add 5 cloves of garlic to one jar, and 5 cloves of garlic to the other jar.
  • 8
    Add 1 tbsp dried dill to one jar, and 1 pinch of 1 tbsp dried dill to the other jar.
  • 9
    When heated, pour the liquid mixture into each jar. Add lids (make sure they're tight). Shake the jars to mix everything, and refrigerate for at least 2 days (5 is usually best) prior to eating.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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