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Refrigerator Pickles
Turn fresh cucumbers into delicious and easy dill pickles. They don't require canning, just a little bit of time and a refrigerator.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Additional Time
3
days
d
Total Time
3
days
d
25
minutes
mins
Servings:
36
Servings
Author:
Carlee
Ingredients
1
gallon
of cucumbers – make sure they don’t have a wax coating if using store bought
⅓
cup
dried minced onion
6
cloves
fresh garlic
½
T
mustard seeds
6
heads fresh dill
6
cups
water
2
cups
apple cider vinegar
½
cup
canning salt
Instructions
In a saucepan, boil the onion, garlic, mustard seeds, water, vinegar and salt until the salt is dissolved completely. Let cool.
Meanwhile, slice the cucumbers lengthwise into spears.
Place dill in jars. Just divide it up between the jars you plan to use. Then fill jars with cucumber spears.
Pour the liquid over the cucumbers.
Place lids on the jars and let sit on the counter for three days, shaking occasionally.
After three days on the counter, refrigerate at least over night but up to 6 months. They are ready when you are!
Nutrition
Serving:
1
Serving
|
Calories:
12
kcal
|
Carbohydrates:
2
g
|
Sodium:
1576
mg
|
Sugar:
1
g
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