Easy refrigerator dill pickles
Crispy (never heated) easy refrigerator dill pickles are super garlicky, fresh and the closest to your favorite cold dill pickles--you know the ones--and made by you!
Servings 10
Calories 68kcal
Ingredients
- 1 gallon cucumbers
- 1 1/2 quarts water don't use tap water
- 2 cups apple cider vinegar
- 1/2 cup canning salt
- 1/3 cup onion flakes
- 1/2 tablespoon mustard seeds
- 6 cloves garlic finely chopped
- 6 heads fresh dill stems and all (about two packages from the store)
Instructions
- Prepare your cucumbers by washing them and trimming off the ends. If they are very small (2-3 inches long) you can leave them whole. If they are larger, slice them into spears, or remove the seeds and slice them into half moon shapes.
- Place them in a large clean container or several small ones.
- In a pot, bring the remaining ingredients to a boil and pour over the cucumbers, making sure they are covered.
- Place lids on the container(s) and allow to sit on the counter for 24 hours, stirring them once or twice.
- Place them in the fridge and allow them to sit 3 days before eating.
Nutrition
Calories: 68kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 5677mg | Potassium: 596mg | Fiber: 3g | Sugar: 6g | Vitamin A: 319IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 1mg