Article originally published on WorthSharingIt.
Photo Copyright © 2017 Shared | Recipes | March 2 2017
Learn how to make your own pickles at home and then you can always pretend you’re out at your favorite sandwich shop every time you eat a sandwich at home.
We don’t think we know anyone who has an absolutely neutral opinion about dill pickles. People either hate them or they love them (that’s us, for sure), but perhaps we can all unanimously agree that knowing how to make your own dill pickles at home is a pretty incredible skill to have.
Luckily, this Refrigerator Garlic Dill Pickle recipe will make you feeling like a kitchen pro in no time at all. The process is super simple and there are only a handful of ingredients necessary. Just buy yourself some cute little mason jars, find some pickle-loving friends, and you’ll be all set.
- 2 quarts of water
- 1 cup white or cider vinegar
- ½ cup pickling salt
- About 3 to 4 pounds of cucumbers (small pickling cucumbers are the best!)
- 8 large heads of dill (use more heads if they’re small)
- 8 medium garlic cloves, peeled and sliced
- 1 tablespoon mustard seed
- 4 pinches red pepper flakes
- About 20 black peppercorns
Gather 4 1-quart mason jars with lids. If you can’t find 1-quart jars, just make sure you have a total of 4 quarts of jar space to work with! Make sure each of the jars has a lid that can be tightly sealed.
Wash each of the jars well with soap and hot water before using.
Set a 3-quart sauce pan on the stove over high heat. Measure out the water, vinegar, and salt and pour into the pan.
Let the salt completely dissolve, and the mixture come to a full, strong boil.
While you’re waiting for the water to boil, clean and slice up your cucumbers as you’d like. Spear shapes are easier to serve, but feel free to cut them to your liking.
At the bottom of each jar, stuff in 1 large head of dill (or several smaller heads). Add 1 clove of garlic, then stuff the jar with cucumbers.
Be sure to leave some extra space at the top of the jar to add in another clove of garlic, another large head of dill, and whatever spices you’d like.
This recipe calls for 1 teaspoon mustard seed, 1 pinch of red pepper flakes, and 5 peppercorns in each jar — but feel free to get creative!
When you’re done adding your ingredients to the jar, carefully fill the jar with the boiling water mixture. Fill until all the cucumbers are completely covered, then screw the lids on tight.
Let the jars sit out on the counter for 2-3 days, then move to the refrigerator for 2 weeks before opening.
These pickles will keep for several months (at the very minimum!) so feel free to let them sit for a while. Just be sure to check your pickles every now and then to make sure they’ve not gone bad. Enjoy as you wish!