Dill Cucumber Refrigerator Pickles
This summer, try out these easy-to-make, crisp and refreshing cucumber pickles.
Ingredients
2 cups water
1 cup apple cider vinegar
2 tbsp. sea salt
2 medium slicing cucumbers, sliced 3/8 inch thick
1 medium onion, sliced 3/8 inch thick
9 cloves garlic, sliced 1/8 inch thick
12 dill flowers
6 tsp. black peppercorns
Directions
Wash 3 wide mouth pint-sized Mason jars with lids and screw bands to match.
Add water, apple cider vinegar, and sea salt to a small pan and bring to a boil.
While bringing pickling brine to a boil, layer the following in the jars, using 1/3 of the ingredients for each: cucumber slices, onion, garlic, dill, peppercorns.
Once jars are packed almost to the rim, pour boiling pickling brine over them leaving ½ inch of headspace at the top of the jar. Cap jars with clean lids and screw bands and place in the fridge.
Wait 3-7 days until cucumbers are pickled to your liking. Refrigerator pickles keep in the fridge for about one month.
Suggestions
Serve on top of burgers. Mince up pickles and serve with brats and hot dogs. Pickled cucumbers, garlic, and onions make a great garnish for summer salads.
This recipe is a frame work for refrigerator pickles of any vegetable used in place of cucumbers (e.g. zucchini, yellow summer squash, Brussels sprouts, green beans, etc.). Apple cider vinegar can be replaced with any other vinegar. Water can be replaced with white or red wine, champagne, or other liquids used in pickling recipes.
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