Ingredients for Dill Refrigerator Pickles
- Apple Cider Vinegar
- 2 cups water
- 1/4 cup pickling salt
- 1 small onion, sliced (1/4 per jar)
- Fresh Garlic Cloves
- Fresh Dill
- Approximately 4 lbs cucumbers, whole or sliced
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How to Make Dill Refrigerator Pickles
- In a large saucepan, combine 2 cups cider vinegar, 2 cups water, and 1/4 cup pickling salt.
- Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the salt is completely dissolved.
- Remove from heat and let the brine cool completely to room temperature. This is crucial for preventing soft pickles.
- While the brine cools, prepare four quart-sized jars. Add 2-3 dill sprigs, 2-3 cloves garlic (smashed), and 1/4 of a small onion (sliced), to each jar.
- Pack the jars tightly with cucumbers. You can use whole small cucumbers or cut larger ones into spears or slices.
- Carefully pour the cooled brine over the cucumbers, leaving about 1/2 inch of headspace at the top of each jar.
- Secure the lids tightly on the jars.
- Refrigerate for at least 24 hours before enjoying. The pickles will continue to develop flavor over time, but they'll be delicious right away!
Nutrition Information (Approximate per serving)
Sodium
196 g
Sugar
6g
Fat
0g
Carbs
1g
