- 3 pickling cucumbers 4-4 1/2" long, but no longer *
- 1/4 oz fresh dill a few sprigs per jar
- 1/2 cup white vinegar
- 1/2 cup water
- 2 cloves garlic crushed with the side of a knife
- 1 1/2 tsp kosher salt
- 1/4 tsp sugar **
- 1/2 tsp whole mustard seeds
- 1/4 tsp whole black peppercorns
These are not shelf-stable, so they will need to be kept in the refrigerator.
- Wash cucumbers and cut into spears or slices.
- Pack into a wide-mouth pint-sized canning jar, or any clean glass jar.
Since these are refrigerator pickles a canning jar is not necessary.
- Tuck several sprigs of dill in between the cucumbers.
- In a saucepan, combine the vinegar, water, garlic cloves, salt, sugar, mustard seeds, and peppercorns.
Bring to a boil and stir until the salt and sugar are dissolved.
- Remove from heat and cool to room temperature.
- Pour liquid over cucumbers in the jar. Make sure to include all the mustard seeds, peppercorns, and garlic.
If making multiple jars, include two cloves of garlic per jar and divide the mustard seeds and peppercorns approximately evenly between jars.
If you are using a slightly larger jar and the liquid doesn't fully cover the pickles, fill the rest of the jar up with water.
- Close the jar and refrigerate for a minimum of 24 hours but preferably 48 hours. Enjoy!
They should keep in the refrigerator for about two months, if you don't eat them all before that!
* I use regular cucumbers, the skinnier the better. Canning cucumbers cost 75 cents or even a dollar each.
Two average sized cukes almost fill one 1-Quart, widemouth, Mason Jar.
** I use more sugar. Still playing with the amount, but a little less than double is good.