EASY GARLIC DILL REFRIGERATOR PICKLES

My one little cucumber plant is just about done producing this year... and it gave us a huge harvest!!!

What do you do with a bushel of garden fresh cucumbers? Make pickles, of course!

We love puckery, crisp, garlic dills!  These refrigerator pickles are so so easy to make and really delicious and fresh tasting!!!

Grab some cukes from your garden, local farm stand or even the grocery store and make these yummy end of summer pickles...

Garlic dill refrigerator pickles have a fresh fresh taste and a BIG crunch! No wimpy limp pickles here!!!!  These are the best tasting pickles I have ever made... and the prettiest too!

STONEGABLE SMALL BATCH GARLIC DILL REFRIGERATOR PICKLES

makes 3 pints

This recipe can easily be doubled or tripled

6 small cucumbers ( I just used what my garden gave me... they were BIG)

1 1/2 cups white vinegar

1 1/2 cups water

2 TBS  pickling salt

6 cloves garlic, peeled

3 tsp dill seed

1 1/2 tsp black peppercorns

bunch of fresh dill or dill heads

3 pint jars

Wash pint jars in warm sudsy water and rinse well. Pour boiling water into all three jars.

Pour the boiling water out of the jars and dry with a clean paper towel.

In a saucepan bring vinegar, water and salt to a simmer.

Wash and dry cucumbers and slice into 1/4 inch rounds.

My garden cukes were pretty big so I cut them in half to put in the jars... this is an "it's not rocket science" recipe... my favorite kind!

Arrange the jars on the counter and add 2 cloves of garlic, 1 tsp dill seed and 1/2 tsp black peppercorns to each jar.

Add a dill sprig to each jar.

Begin adding the cukes. Layer a dill sprig here and there. Pack the cuckes quite tightly without damaging them. Make sure the cucumbers are well packed to 1/4 inch of the top of the jar.

Pour the brine into each jar to 1/4 inch of the top of the jar.

Tap the jar on the counter to release any air pockets. Check to see if you need to add more brine.

Put the lids on the jars and gently turn upside down a few times letting the seeds and peppercorns distribute throughout the jar.

Let the pickles come to room temperature and then refrigerate.  They will be ready to eat in 48 hours. 

As they sit they will continue to develop in flavor!

These pickles are really worth the little effort they take to make!