Refrigerator Dill Pickles

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Makes three pint-sized mason jars.
2 large cucumbers, sliced
Large bunch fresh dill weed (or about 6 Tablespoons dried dill)
Dash of garlic
Pepper to taste
3 cups water
1 cup vinegar
1/4 cup salt, plus another dash to be on the safe side
1. Wash cucumbers thoroughly and slice them into chips.
2. In a clean pint-sized Mason jar, layer the dill, garlic and pepper with the sliced cucumbers.
3. In a non-stick saucepan, stir together water, vinegar and salt until just boiling. Remove from heat and pour as much liquid as will fit in each mason jar (about 1 1/3 cups).
4. Put the lid on the jar and let it cool before refrigerating. After it has cooled, the jar must be stored in the refrigerator. The pickles will be ready to eat in about two days.
Meal   SnackDish   Side Dish
Main Ingredient   Vegetables

Laurie Hogan

Member since Jan 2008

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