Ingredients
Equipment
Method
- In a quart jar, add one tablespoon of salt and one tablespoon of sugar.
- Then add in 2-3 cloves of garlic. I like to use whole cloves. Using the flat side of a knife, smash the clove to remove the paper skin from the garlic clove. This also allows the garlic to infused the pickle brine and the cucumbers.
- Next, add in dill or any other spices you prefer.
- Now fill the jar with washed and sliced cucumbers to the top.
- Fill the jar 2/3 of the way full of white distilled vinegar. This is about 3/4 to 1 1/2 cups of vinegar, give or take, depending on how full you get your jar with pickles.
- Then top off with filtered water. This is about 1/2 cup of water, give or take.
- Before putting your jar in the refrigerator, secure a lid and ring to the top and give the jar a little swirl or two to incorporate the ingredients at the bottom.
- Place the jar in the refrigerator to marinate for at least 24 hours then enjoy your fresh refrigerator dill pickles!
Notes
NOTES: If you have tap water that could be chlorinated, either boil it and allow it to cool before using it or fill another jar of water and allow it to sit for 30 minutes for the chlorine to dissipate before using. The chlorine can affect the way your brine works.
This recipe is more of a guideline. Some ingredients you may use more or less of depending on how much room is left in the jar, how thickly you slice the cucumbers, and taste preference.
Vinegar should measure about 2/3 of the liquid in the jar but if you find this to be too tangy/sour, reduce the amount of vinegar and increase the amount of water.
More recipes at www.johnsonhomenc.com