Garden Fresh Dill Pickles
Serves: 1-pint jar
  • 3 pickling cucumbers 4-4½" long, but no longer
  • ¼ oz fresh dill a few sprigs per jar
  • ½ cup white vinegar
  • ½ cup water
  • 2 cloves garlic crushed with the side of a knife
  • 1½ tsp kosher salt
  • ¼ tsp sugar
  • ½ tsp whole mustard seeds
  • ¼ tsp whole black peppercorns
  1. Wash cucumbers and cut them into spears or slices.
  2. 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.
  3. Add several sprigs of fresh dill in between the cucumbers.
  4. In a saucepan, combine the vinegar, water, garlic cloves, salt, sugar, mustard seeds, and peppercorns.
  5. Bring to a boil and stir until the salt and sugar are dissolved.
  6. Remove from heat and cool to room temperature.
  7. Pour liquid over cucumbers in the jar.
  8. Make sure to include all the mustard seeds, peppercorns, and garlic.
  9. Close the jar and refrigerate for a minimum of 24 hours but preferably 48 hours.
  10. Enjoy!
Recipe by Floyd Family Homestead at