Refrigerator Dill Pickles Recipe
If you're growing cucumbers, you know how quickly they can produce from, what seems like a few hours, to overnight! And before you know it, you have way more cukes than you know what to do with!
What DO you do with them all? A person can only eat so many!
Have every ever made pickles? Sweet, dill, bread and butter...?
We love them here! I have made them by waterbath canning and in a huge crock, but my favorite and easiest way to make them is in the refrigerator.
They come out crisp, crunchy, and of course, cold.
I know you can put up pickles, sealed in a jar, and stick them on your pantry shelf, but honestly, I don't care for the mushy pickle texture. I know some people don't mind that!
But my favorite part is that you can just keep adding to the brine. As you eat them, save your brine in the fridge, and add fresh cucumbers as you go!
Ready to do it yourself?
Refrigerator Dill Pickles
*The best thing about these pickles is you can keep adding fresh cucumbers to the brine over and over!
Cucumbers cut into spears or slices
3 1/2 cups water
1 1/4 cups white vinegar
1 Tablespoon sugar
1 Tablespoon sea salt
2 cloves garlic, whole
2 heads fresh dill
Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
Combine cucumber spears, garlic cloves, and fresh dill in a large glass container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
That's it! No canning process, no having to worry about bacteria, just easy!