Refrigerated Garlic & Dill Pickles

Two methods can be used to pickle vegetables:  refrigerator pickling and processed pickling.
 

When you make refrigerator pickles, you place your vegetables into clean jars with spices and pour over hot pickling liquid.  Once these pickles have cooled down to room temperature, they are stored in the refrigerator for preservation. This method is suitable for smaller batches to preserve and the pickles must be stored in the refrigerator at all times.

Preserved pickles uses a similar method as the refrigerator pickles:  vegetables and spices are packed into clean glass jars and are then filled with a vinegar-based pickling liquid.  Air bubbles are released by tapping the jars and then lids and rings are attached.  The final step, the processing, consists of boiling the sealed jars for a certain amount time. Once processed, these pickles will have a shelf life of about a year.  Once unsealed, the jars must be stored in the refrigerator.

Keep in mind that the ratio of water to vinegar of this recipe is necessary to prevent the growth of toxic bacteria.  While you can't change this proportion, you can safely double this recipe.

You may notice that the garlic may turn blue or green in the jar.  This is normal; the garlic is simply reacting to the acid of the vinegar.

Your dill pickles will be ready to enjoy after a few days!

Refrigerated Garlic & Dill Pickles

Yields 3 jars

Ingredients

• 12-15 small cucumbers 
• 2 cups of white vinegar 
• 2 cups of water 
• 2 tablespoon of pickling salt 
• 2 teaspoon of sugar 
• 3 heads of fresh dill 
• 3 gloves of garlic

Directions

Soak the cucumber in ice cold water for 1 hour to remove any dirt on the vegetables.  Scrub them thoroughly and pat dry.

Cut a thin slice from each ends of the cucumbers

In a saucepan, combine the salt, sugar, water and vinegar.  Bring to a boil.

Place one had of fresh dill and 1 clove of garlic in each clean jar.

Pack in the cucumbers (approximately 4 to 5 cucumbers per 500 ml jar).

Pour boiling pickling liquid over the cucumber and fill the jar within ½ inch from the rim.

Let the jars cool down to room temperature and refrigerate.

Enjoy!

PRINT THIS RECIPE