Love pickles, but always wondered how to make your own? It’s simpler than you might think – just some cucumbers sitting in some kind of vinegar for a period of time. You need canning jars, or something that you can seal tightly, and there are a few other ingredients you can use, like dill and garlic, if you want to spice your pickles up. But if you’re looking for a side to have with hot dogs or just as a snack, refrigerator dill pickles are the perfect recipe to learn.
You do need some patience though, as they won’t be ready right away – refrigerator pickles need two to three weeks to reach their full flavor potential.
Prep time: 10 minutes Cook time: 15 minutes Ready in: 2-3 weeks
Ingredients (This recipe makes about two jars worth – to make more, increase the amounts evenly til you get the number or jars you want)
- 3 1/2 cups of water
- 1 1/4 cups of white vinegar
- 1 tablespoon of sugar
- 1 tablespoon of sea salt (regular salt works fine too)
- 4 cucumbers (each one cut into long, spear-like slices)
- 2 cloves of garlic, whole
- 2 heads fresh dill
- 2 canning jars with lids
Stir water, vinegar, sugar, and salt together in a saucepan over high heat. Once brought to a boil, turn off heat completely and allow to cool. Next, combine cucumber spears, garlic cloves, and fresh dill in the canning jars or sealable container (note – you can use plastic as long as it’s a food-grade container). Pour the cooled vinegar mixture over the cucumbers. Seal the container with a lid and store in the refrigerator for 2-3 weeks. Of course, you can always eat them early, they just wont have as much pickle flavor!
If you prefer, cut cucumbers into small slices for pickle chips instead, or add peppercorns, mustard seed, or celery seed for flavor variety!