Quick & Easy Refrigerator Garlic-Dill Pickles
 
Prep time
Total time
 
Dana:
Serves: 2 quarts pickles
Ingredients
  • 5-6 Persian cucumbers, cut into spears or round slices (up to you!)
  • 2 cups water⠀
  • 1 cup white vinegar⠀
  • 1 bunch of dill⠀
  • 5-8 garlic cloves, peeled and smashed⠀
  • 1 Tbsp salt⠀
  • 1 Tbsp peppercorns⠀
  • 1 tsp sugar⠀
  • optional: red pepper flakes, or other fancy add-ins of your choice
Directions
  1. Combine the water, vinegar, salt, and sugar in a saucepan and bring to a boil. Stir every once in a while to help dissolve the salt and sugar. Once it boils, remove from the heat and cool to room temperature.⠀
  2. Arrange the cucumber slices in 2 quart-size jars or containers (don't pack them in too tightly)⠀
  3. Nestle in the garlic and dill, then pour the peppercorns on top.⠀
  4. Once cool, pour the brine over the cucumbers, just enough to cover them.⠀
  5. Seal and leave in the fridge for one week before eating. They’ll last for 4-6 weeks.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/quick-easy-garlic-dill-refrigerator-pickles/