Easy Refrigerator Dill Pickles

• servings: 18 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

10-12 pickling cucumbers

4 cups water

2 cups white vinegar

2 tablespoons kosher salt

1 teaspoon sugar

big bunch of dill (thick stems removed)

1 head of garlic (skins removed, cloves smashed, less if its a strong garlic)

peppercorn kernals (I usually use about 10 peppercorns per jar, give or take)

Directions

Prepare ingredients: Thoroughly wash cucumbers. Slice cucumbers into 1/4-inch thick slices or spears. Set aside. Smash garlic cloves and separate dill from thick stems. Also, sanitize mason jars by running them through the dishwasher.

Prepare brine: To make the brine, combine water, vinegar, salt, and sugar in a medium saucepan. Bring the mixture to a boil and swirl the pan to ensure the sugar and salt dissolve. Remove the pan from heat and cool to room temperature.

Make the pickles: Layer the prepared cucumbers with the fresh dill, smashed garlic, and peppercorns in the jars. Do not pack them super tight as you you'll want room for the brine. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator. The flavor is best if stored for at least one week, but they can be eaten at any time. Pickles should be good for at least 4-6 weeks after that.

This recipe made enough for me to fill one pint and fill two quart jars.

Nutrition

• Calories: 26 kcal
• Sodium: 781 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g