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Dill Pickles
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| Servings | Prep Time |
| 4pints | 30minutes |
| Cook Time |
| 5minutes |
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Ingredients
For the Jars
- 4 pint jars with lidswash and set aside
- 3lbs cucumbercut into 1/8″ lives (thickness of a pencil)
- 1small white onionquartered
- 4large cloves garlicor 8 small
- 1tsp celery seed1/4 teaspoon per jar
- 1tsp mustard seed1/4 teaspoon per jar
- 20-24 pink peppercornsdivide between jars
- 1-2sprigs dillfresh, per jar
For the Brine
- 1 1/2 cup white vinegar5% acidity
- 1 1/2cup water
- 4Tbsp kosher salt
Instructions
- In a medium saucepan add the vinegar, water, and salt. Bring to a low boil and remove from heat and set aside.
- Add to each jar: 1 large clove or 2 small cloves of garlic 1/4 teaspoon celery seed 1/4 teaspoon mustard seed Divide the peppercorns evenly and distribute to each jar
- Slice cucumbers into 1/8″ thin slices, about the size of a pencil and fill each jar with cucumbers.
- Top the jar with sprigs of dill and fill with brine.
- Secure the jars with the lids and shake the jars to distribute the spices and brine. Let sit for 24 hours in the fridge before eating.
Recipe Notes
This Easy Refrigerator Pickle Recipe is gluten free, dairy free, vegetarian and vegan.
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