Name: Garlic and Dill 24-Hour Refrigerator Pickles
Ingredients: 2 medium cucumbers, about 8 to 9 inches long each, washed and ends trimmed off; 2 cloves garlic, peeled and lightly crushed; 1 teaspoon mustard seeds, divided; 1 teaspoon black peppercorns, divided; 2 heaping teaspoons fresh chopped dill, divided; 1 cup white distilled vinegar; 1 cup water; 2 tablespoons sugar; 1 tablespoon kosher salt

Description

This recipe, “Garlic and Dill 24-Hour Refrigerator Pickles,” offers a simple and quick way to make delicious homemade pickles without the need for traditional canning methods

Ingredients

Scale

2 medium cucumbers, about 8 to 9 inches long each, washed and ends trimmed off
2 cloves garlic, peeled and lightly crushed
1 teaspoon mustard seeds, divided
1 teaspoon black peppercorns, divided
2 heaping teaspoons fresh chopped dill, divided
1 cup white distilled vinegar
1 cup water
2 tablespoons sugar
1 tablespoon kosher salt

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Instructions

Prepare Cucumbers: Slice the cucumbers. To make spears, cut each cucumber in half crosswise and then cut each half into 8 spears that are about 3 to 4 inches long (for a total of 32 spears; 16 per jar). If making round slices, cut each cucumber into 16 slices, each about ¼ inch thick (for a total of 32 rounds; 16 per jar).
Pack Jars: Tightly pack the cucumbers into the jars.
Add Aromatics: Add one clove of garlic to each jar, tucking it down into the cucumbers. Add ½ teaspoon of the mustard seeds, ½ teaspoon of the peppercorns, and 1 teaspoon of the dill to each jar.
Make Brine: Place the vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, stirring frequently until the sugar and salt have completely dissolved.
Pour Brine into Jars: Pour the hot brine into the jars, making sure to cover the cucumbers completely (uncovered cucumbers can spoil faster; since we are not canning, you can fill the jars right to the top).
Cool and Refrigerate: Set aside and allow to cool to room temperature (this will take about 30 minutes). Place the lids on the jars and refrigerate for at least 24 hours before serving (the flavor will intensify the longer the sit in the fridge).