Refrigerator Dill Pickles Recipe
Author: Renae
Recipe type: Snack
- 2 Pounds Pickling Cucumbers (I used 4)
- 1½ Cups Apple Cider Vinegar
- 1½ Cups Water
- 2 Tablespoons Pickling Salt
- 6 Garlic Cloves, peeled (2 per jar)
- 3 teaspoons Dill Seed, (1 per jar)
- ¾ teaspoon Coarse Black Pepper, (1/4 teaspoon per jar)
- Ball Pickle Crisp Granules (1/8 teaspoon per pint) optional
- 3 Pint Jars
- Wash and slice cucumbers into spears or coin slices.
- In a large pot, combine vinegar, water and pickling salt. Bring to a simmer.
- Grab your clean pint jars and add garlic, dill seed and pepper to each jar.
- Arrange cucumbers in the pint jars. Pack tightly.
- Add Pickle Crisp Granules overtop of cucumbers if you are using it.
- Pour hot brine over cucumbers leaving a ½ inch headspace.
- Apply lids and let the jars cool to room temperature.
- Once the jars are cool, place in the refrigerator. Let them sit for at least 48 hours before eating.
Recipe by How to Have it All at https://www.howtohaveitall.net/refrigerator-dill-pickle-recipe/
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