Garden Fresh Dill Pickles
Author: Floyd Family Homestead
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
- 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!
Recipe by Floyd Family Homestead at https://floydhomestead.com/garden-fresh-dill-pickles/
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