Recently, I’ve been able to get fresh dill in my Sunizona Family FarmBox. Cucumbers have also been available through them, and on sale at the grocery store. My husband and kids love pickles, and while I had made sweet Refrigerator Pickles before, my older daughter has decided she isn’t real fond of sweet pickles. So, I decided to try dill pickles. I am not a pickle fan at all, but I do really like these!
Refrigerator Dill Pickles
What you need:
2 pounds cucumbers, washed and cut in slices or quarters
1 1/2 cups white vinegar
2 cups hot water
1 tablespoon sugar
4 teaspoons salt
2 teaspoons mustard seeds
1 cup chopped fresh dill
4 garlic cloves, peeled and crushed
How to make it:
Make the brine by dissolving the sugar and salt in hot water. Mix in white vinegar.
Divide the cucumbers, mustard seeds, fresh dill, and garlic between 2 quart size jars. Shake or stir slightly to get the mixture evenly through the jars.
Pour brine into both jars, making sure the cucumbers are fully submerged. Tightly cover with lids and place in refrigerator. Allow to sit for 48 hours, and keep stored in the refrigerator.
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