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Garden Fresh Dill Pickles

Floyd Family Homestead
Print Recipe
Servings 1 -pint jar

Ingredients
  

  • 3 pickling cucumbers 4-4 1/2" long but no longer
  • 1/4 oz fresh dill a few sprigs per jar
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 cloves garlic crushed with the side of a knife
  • 1 1/2 tsp kosher salt
  • 1/4 tsp sugar
  • 1/2 tsp whole mustard seeds
  • 1/4 tsp whole black peppercorns

Instructions
 

  • Wash cucumbers and cut them into spears or slices.
  • Place into a wide-mouth pint-sized canning jar or any clean glass jar. Since these are refrigerator pickles a canning jar is not necessary.
  • Add several sprigs of fresh dill in between the cucumbers.
  • In a saucepan, combine the vinegar, water, garlic cloves, salt, sugar, mustard seeds, and peppercorns.
  • Bring to a boil and stir until the salt and sugar are dissolved.
  • Remove from heat and cool to room temperature.
  • Pour liquid over the cucumbers in the jar.
  • Make sure to include all the mustard seeds, peppercorns, and garlic.
  • Close the jar and refrigerate for a minimum of 24 hours but preferably 48 hours.
  • Enjoy!