When I saw these pop up on Melissa’s Blog, I thought they would be so much fun to make! If you even like pickles at all, you will love these. There is something about fresh, homemade pickles that is just so much better than the store bought. Not to mention how pretty they look with the fresh dill and garlic in the mason jars. I ended up with seven 1/2 pint jars of pickles and gave most of those away, but I did save a couple jars for us as well. Next summer I will definitely be making these again, I think I would like to try making Bread and Butter Pickle chips as well.
Refrigerator Dill Pickles
- 3 cloves garlic, minced
- fresh dill
- cucumbers (I used 5 regular sized pickles, cut into spears)
- 3 cups water
- 6 TBSP white vinegar
- 3 TBSP Kosher salt
Put some of the fresh dill in the bottom of each jar. Pack 1/2 full with cucumbers. Lay more fresh dill on top and finish filling the jar with cucumbers. Put minced garlic on top (about 3/4 teaspoon), pour brine into jar until it’s full. Put the lid on, and leave them in the refrigerator for 2 days before using. I found these were better the longer they sat in the refrigerator, I would recommend at least 3-4 days.