How To Make Refrigerator Dill Pickles
How To Make Refrigerator Dill Pickles at home with fresh cucumbers from the garden or Farmers market. Making homemade pickles is easy.
Follow Flour On My Face on Pinterest
Sterilize 2 pint jars + lids
Put 1 garlic clove into the bottom of each jar. Add 4 dill springs to each jar. Divide the pepper corns and hot pepper flakes between the two jars.
Wash and trim the ends of your cucumbers. Cut into thin rounds or spears and pack into the jars tightly.
To make the brine boil the water, vinegar and pickling salt.
Pour the boiling brine into the jars over the cucumbers and put the lids on the jars.
Let cool on the counter and then refrigerate.
The pickles will be ready in about a week. I tasted mine after 4 days and they were awesome.
- This makes 2 pints or 1 quart of pickles.
- Please follow proper safety measures for food storage when canning or pickling!
Serving: 1Spear | Calories: 82kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 3520mg | Potassium: 623mg | Fiber: 4g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 1mg
Share a picture on Instagram and tag @flouronmyface2