Name: Small Batch Refrigerator Dill Pickles
Ingredients: 1 pound small cucumbers; Several heads fresh dill; Several cloves garlic; 1/2 gallon Mason jar or other glass jar with tight-fitting lid (or can use 4 pint jars); ¾ cups of water; 1 ¼ cups white vinegar; 1 tablespoon sugar; 1 tablespoon sea salt

Ingredients

Units Scale

You will need:

1 pound small cucumbers
Several heads fresh dill
Several cloves garlic
1/2 gallon Mason jar or other glass jar with tight-fitting lid (or can use 4 pint jars)

For Dill Pickle Brine:

3/4 cups of water
1 1/4 cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt

Cook Mode Prevent your screen from going dark

Instructions

Bring this to a boil and then let it cool.
Slice cucumbers into spears. If they’re small you can leave them whole.
Pack a ½ gallon Mason jar with the spears and add 2 heads dill weed and 2 cloves of garlic in between the layers.
Keep in the refrigerator for three days, then enjoy.

Author: Kathy Harrison

Keywords: pickles, refrigerator pickles