Jeff always wants a crisp pickle. He is not fond of the pickles I can. We both really like a pickle that is dill, but has a garlic flavor. Recently I found a recipe for Refrigerator Dill Pickles that had both a lot of garlic and dill in it. Perfect combination!!!
I tried the recipe a few weeks ago and we began eating them this week. YUMMM! Nice and crisp with a garlicky dill flavor. If you like pickles and have extra cucumbers, you should try some!
Refrigerator Dill Pickles
Adapted from Whole Eats & Whole Treats
1/2 gallon small cucumbers, halved or quartered lengthwise
1 small onion, sliced
3 cloves of garlic, lightly smashed and peeled
1 handful of dill fronds or dried dill
1/4 cup coarse Kosher salt
2 cups water
1 1/2 cups apple cider vinegar
Stuff the cucumbers, garlic, and dill in a 1/2 gallon jar or a crock with a lid. Boil the salt, water, and vinegar. Pour over the cucumbers. Let cool to room temperature and then refrigerate. Eat after a week or two in the fridge. They should keep for several months!