Small Batch Refrigerator Dill Pickles

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Chili pepper
  • 3 cloves Garlic
  • 3 lbs Pickling cucumbers

• Baking & Spices

  • 3 tsp Dill seed
  • 2 tbsp Salt

• Drinks

  • 1 1/2 cups Vinegar, white or cider

• Liquids

  • 1 1/2 cups Water

• Tools & Equipment

  • 1 3 glass pint Canning jars with lids

Found on theprudentgarden.com

Ingredients

• 3 lbs pickling cucumbers
• 1.5 cups vinegar (white or cider)
• 1.5 cups water
• 2 tbs salt (pickling or kosher)
• 1 chili pepper (I used Serrano, but a jalapeño will do too)
• 3 tsp dill seed
• 3 cloves of garlic
• 3 glass pint canning jars with lids

Directions

• Wash and slice the cucumbers lengthwise (trim there top and bottoms, they are bitter).
• Sterilize the glass canning jars in boiling water. Remove them from the hot water and sit them on the counter.
• Add the water, vinegar and salt in a sauce pan and bring to a boil. Mix it until the salt dissolves.
• Add a clove of garlic and a teaspoon of dill seed to each pint jar.
• Slice the chili and divide among the jars.
• Pack in the sliced cucumbers and pour the brine on top. Make sure to keep a half inch space at the top.
• Put on the lid and let it sit for 48 hours in the fridge. They will last up to 2 months.