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Easy Garlic Dill Fridge Pickles

These refrigerator pickles will give you the perfect crispy, tangy, dill pickles that can be made with any kind of cucumber. You can adjust the spice level depending on how much garlic you like!
Prep Time1 hr
Total Time1 hr 1 min
Course: Side Dishes
Cuisine: Dairy-Free, Gluten-Free
Servings: 5 Pints
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Ingredients

  • 4-6 Medium Cucumbers - any size will work!
  • 4 Cups Distilled White Vinegar
  • 2 Cups Water
  • 2 Tbsp Kosher Salt
  • 1 tsp Granulated sugar
  • 3-6 Cloves Garlic
  • 1 Bunch Fresh Dill

Instructions

  • Add the distilled vinegar, water, kosher salt, and sugar to a large pot on the stove.
  • Heat until the kosher salt and sugar is dissolved.
  • Turn off heat and let this brine sit until it comes to room temperature.
  • While the brine is cooling, slice garlic cloves and add to bottom of mason jars. If you like spicy pickles, I'd suggest one whole clove per jar. If you like the garlic flavor but not the spice, then add just ½ clove to each jar.
  • Also add a few "stalks" of dill to each jar.
  • Then cut your cucumbers and place in jars. You can pack the cucumbers semi-full in the jars because when you pour the brine in that will fill the spaces and make the cucumbers "float" a little.
  • Pour the brine over the cucumbers in each jar making sure to completely cover all the cucumbers!
  • Cover and place in refrigerator for one week before eating. These will stay good in the fridge for 6-8 weeks!