Refrigerator Pickles with Dill and Garlic
These easy refrigerator pickles are crisp, garlicky, and a perfect way to preserve excess cucumbers. They come together quickly and add a tangy crunch to your meals.
Ingredients
- 4-5 small cucumbers sliced
- 1 cup fresh dill sprigs
- 4-6 cloves garlic smashed
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons salt
- 1 teaspoon sugar optional
Instructions
- Slice the cucumbers into spears, chips, or chunks.
- Pack the jars with cucumbers, dill, and garlic tightly but not too tightly.
- Combine vinegar, water, salt, and sugar (if using) in a pot and bring to a boil.
- Pour the hot brine over the packed jars, ensuring everything is covered.
- Seal the jars and place them in the refrigerator.
- Allow the pickles to sit for at least 24 hours before enjoying for the best flavor.
Notes
These refrigerator pickles are best consumed within 2-3 weeks. Keep the lid tight and avoid using fingers to prevent cloudiness in the brine.