Easy Refrigerator Garlic Dill Pickles
Super easy to make garlic dill refrigerator pickles. You don't even need to turn on the stove to make these and they are ready to eat in about 3 hours.
Servings: 2 quarts pickles
- 10 Pickling Cucumbers
- 1/2 cup Vinegar
- 2 sprigs of Dill and 2 heads of Dill
- 2 Garlic Cloves slightly crushed
- 3 teaspoons of Pickling Salt
- 2 quart size Canning Jars with Lids
Wash the cucumbers well and slice thinly. Discard the stem and blossom ends.
Crush the garlic clove slightly and peel the skin off.
Place one garlic clove in the bottom of each of the quart canning jars.
Add one sprig of dill and one head of dill to each jar too.
Divide the sliced cucumbers and place in the jars.
Add 1 1/2 teaspoons of pickling salt to each jar.
Pour in 1/4 cup vinegar into each jar.
Cover the jars with lids and give them a good shake. To distribute the salt and vinegar.
Place the jars into the refrigerator and shake occasionally over the next hour or two.
The pickles can be eaten in about 3-4 hours.