Garlic Dill Pickles Recipe – Refrigerator Pickles
On a recent trip to Akron, Ohio, we got to visit with Carl & Allyson and spend time in their beautiful backyard.
It’s amazing what people can do with their backyard space, and also the amount of food they can grow!
Carl and Allyson had these delicious fresh Garlic & Dill Pickles they made from the cucumbers in their garden.
These pickles are delicious and do not compare to the commercial pickles that sit quietly in the back of your fridge.
Garlic Dill Pickles Recipe
4 C water
1-1/2 cups vinegar
1/2 cup sugar (adjust amount to your liking or omit if you want straight dill pickles.)
1/4 cup salt (pickling salt is best, but kosher salt can be used. Do NOT use table salt.)
Bring the pickling ingredients to a light boil; reduce heat and let cook for about 10 minutes.
Then you need –
about 10-12 cucumbers, washed (use pickling cucumbers – the small bumpy ones, not the slicers which are larger with smooth skin.)
8-10 cloves garlic, minced or sliced
Fresh Dill for top and bottoms of the jar
Be sure to sanitize the clean jars and lids by placing them in boiling water for about 10-15 minutes or running through the dishwasher. Remove and place upside down on a clean kitchen towel.
Add garlic and fresh dill to the bottom of your jars. We added about 1 chopped clove and one flowering head of dill. If you can’t get a hold of fresh dill, put @ 1/4 tsp of dill weed in each jar (adjust to your taste, or omit all together. You can read more about dill here –> All about fresh Dill.
Cut your cucumbers in some slices and some spears. Add cucumbers to the jars until the jars are filled. You can also add some sliced onion and/or peppers if you want. Add the cooled liquid but leave room at the top of the jar for additional garlic and dill.
Seal the jars and place in the refrigerator. Pickles are ready to eat in 24 hours, and the flavors will meld the longer they set. These will keep in the refrigerator for many months!
It’s so nice to enjoy fresh pickles all summer long!