I made garlic-dill refrigerator pickles and they are DELICIOUS and a few of you asked for the recipe so here you go! Quarantine food experiments for the win.⠀
I think I’ve made these pickles about…seven different times since I first figured out how to make them. They’ve become a staple at my place, my parents, aunts and uncles and friends keep asking for them – so since we’re at the end of the summer and you might just have one HUGE bumper crop of cucumbers left, I figured I’d share so you can make enough pickles to last you for a while through the fall!
Caution: addicting. Don’t say I didn’t warn you.
Quick & Easy Refrigerator Garlic-Dill Pickles
Prep time
Total time
Dana: Real Food with Dana
Serves: 2 quarts pickles
Ingredients
- 5-6 Persian cucumbers, cut into spears or round slices (up to you!)
- 2 cups water⠀
- 1 cup white vinegar⠀
- 1 bunch of dill⠀
- 5-8 garlic cloves, peeled and smashed⠀
- 1 Tbsp salt⠀
- 1 Tbsp peppercorns⠀
- 1 tsp sugar⠀
- optional: red pepper flakes, or other fancy add-ins of your choice
Directions
- Combine the water, vinegar, salt, and sugar in a saucepan and bring to a boil. Stir every once in a while to help dissolve the salt and sugar. Once it boils, remove from the heat and cool to room temperature.⠀
- Arrange the cucumber slices in 2 quart-size jars or containers (don't pack them in too tightly)⠀
- Nestle in the garlic and dill, then pour the peppercorns on top.⠀
- Once cool, pour the brine over the cucumbers, just enough to cover them.⠀
- Seal and leave in the fridge for one week before eating. They’ll last for 4-6 weeks.
