Easy Refrigerator Dill Pickles
Make these easy refrigerator dill pickles anytime of year with store bought cucumbers or garden grown cucumbers! These are amazingly crunchy and flavorful!
Servings 3 Quart Jars
Ingredients
- 10-12 pickling cucumbers
- 4 cups water
- 2 cups vinegar
- 2 tbsp kosher salt
- 1 tbsp sugar
- big bunch dill weed and dill heads 1-2 heads per jar
- 1 head garlic per jar skins removed, cloves smashed
- 10 peppercorn kernels
- grape leaves one per jar(this is optional)
Instructions
- Heat vinegar, water, sugar, and salt in a medium saucepan and heat until everything dissolves. This will be your brine. Remove from heat and let it come to room temperature.
- While the brine is cooling, clean and slice your cucumbers. You can slice them into spears or burger slices.
- Add your garlic, peppercorns, dill and gape leaf to the bottom of the jar.
- Add your cucumbers and fill the entire jar
- Pour the brine over the cucumbers and cover them completely.
- Put the lid on and let them sit in the fridge from 1 day to a week prior to eating. My kids can barely last 1 day.
- These should stay good in the fridge for 4-5 weeks.