Homemade Dill Pickles (Refrigerator)

  • 2½ cups water
  • 1½ cups distilled white vinegar (5% acidity)
  • 2 tablespoons Kosher sea salt
  • 1-2 tablespoons granulated sugar
  • 2 pounds pickling cucumbers (about 6-7)
  • 24 sprigs fresh dill weed
  • 4-5 cloves garlic
  • 1 tablespoon peppercorn

  1. In a pot stir together water, vinegar, salt, and sugar.
  2. Bring to a boil and then remove from heat to let cool completely. Place brine in the fridge until chilled.
  3. Slice cucumbers into wedges (trim off the tips if desired. Sometimes the tips can get a bit soft and bitter as it sits for many days.)
  4. Stuff cucumber wedges evenly into 2 wide-mouth quart jars.
  5. Divide the dill weed, garlic, and peppercorn evenly and place into each jar. Divide up the brine evenly and pour over cucumbers, covering the tops completely.
  6. Cover tightly and give it a good shake. Refrigerate for at least 24-48 hours.

Recipe from the kitchen of Divas Can Cook.


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