Homemade refrigerator pickles require zero canning expertise or equipment. Crisp, zesty, and packed with a punch of amazing flavor – you have to try them!
Quick Garlic & Dill Refrigerator Pickles
1½ lbs of Kirby cucumbers
1 cup vomFASS Herb Vinegar
1 cup water
2 tsp sea salt
2 tsp dill seeds
6 garlic cloves, peeled
1 large head from green onion, white part only, cut into thick slices
Wash and dry the cucumbers. Cut off the ends and slice as desired (spears or thick chips)
Combine the vinegar, water and salt in a small saucepan and bring to a boil.
Equally divide the dill, garlic and onion slices between 2 1-pint jars.
Pack the spears or chips into the jar as tightly as possible, without smashing them.
Pour the hot brine over the pickles, leaving ¼ inch headspace at the top.
Use a wooden chopstick or the handle of a plastic spoon to wiggle the pickles around and get out any trapped air bubbles.
Add more brine to the top if needed
Wipe the rims of your jars with a damp paper towel to remove any brine that may have splashed on them.
Apply the lids and rings and let the jars cool on the counter for at least 3 hours.
Once your pickles are cooled, place them in the refrigerator and let them cure for at least 24 hours (or up to a week) before eating them. These pickles will keep in your refrigerator for up to a month.