Pickles | How to Make Refrigerator Garlic Dill Pickles

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Garlic cloves, whole
  • 1/2 tsp Hot pepper flakes
  • 1 Kirby or other pickling cucumbers

• Baking & Spices

  • 1 tsp Peppercorns
  • 1 tbsp Pickling salt

• Oils & Vinegars

  • 1 cup White vinegar

• Liquids

  • 2 cups Water

• Tools & Equipment

  • 4 sprigs Dill per jar, fresh

Found on flouronmyface.com

Description

Ingredients

• 2 cups water
• 1 cup white vinegar
• 1 tbs pickling salt
• kirby or other pickling cucumbers
• 1-2 whole garlic cloves, peeled
• 4 sprigs of fresh dill per jar
• 1 tsp peppercorns
• ½ tsp hot pepper flakes (adjust for personal taste)

Directions

• Sterilize jars + lids
• Put 1-2 garlic cloves into the bottom of each jar. Add 4 dill sprigs to each jar.
• Add peppercorns and hot pepper flakes.
• Wash and trim the ends of your cucumbers. Cut into thin rounds or spears and pack into the jars tightly.
• 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.
• Cure for one week before eating.
• Please follow proper safety measures for food storage when canning or pickling!