Refrigerator Dill Pickles

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Refrigerator Dill Pickles
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Course Sides
Cuisine American
Prep Time 20 minutes
Passive Time 2 months
Servings
Ingredients
Course Sides
Cuisine American
Prep Time 20 minutes
Passive Time 2 months
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Make sure your jars are very clean. I always like to run mine through the dishwasher first.
  2. Wash your cucumbers as well.
  3. Pour the water, vinegar and pickling salt into a 2 quart pan and heat on the stove until barely boiling.
  4. While the liquids are boiling, chop up the garlic and onion. Divide the garlic and onion equally among the six jars.
  5. Throw a twig of dill in as well.
  6. Fill the jar as full as you can with the cucumbers.
  7. As soon as the brine - the boiled water, vinegar and salt- comes to a boil, pour it over the top of the cucumbers covering them completely.
  8. Close with the lids and set in the refrigerator for 2 months to pickle before opening.
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Tamara Toler Steinkamp

Daughter of James Ivan Toler and Carol Ann Vadeboncoeur Toler

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