06/27/2026
This dill pickle recipe sounds delicious!! Check it!!!
My cucumbers are starting to come in and the whole reason I grow them is to make pickles!
I prefer refrigerator pickles because they stay crisp and crunchy for up to a year without being canned.
The type of cucumber you use DOES make a difference, I use pickling cucumbers.
*these are not shelf stable, they must stay refrigerated*
Here's my favorite garlic dill pickle recipe π₯
Refrigerator Garlic Dill Pickles
Brine:
1 cup of white vinegar, 5% acidity
1 cup of water
1 tablespoon canning salt
Add to pot, heat until salt is dissolved. Set aside to cool to room temperature.
Add to quart jar:
2 Cloves of garlic
A handful of dill
1/2 tsp onion powder
1 tsp whole black peppercorns
1/2 tsp mustard seed
1/4 tsp cayenne pepper
1/2 tsp dill seed
4-6 Sliced cucumbers
Pour brine over cucs once it has cooled. Place in refrigerator for up to 1 year.
They are best if you wait 2 weeks to eat them.