The Best Refrigerator Dill Pickles

 

I don't usually name anything as "the best," but in this case I will fully back that title. I went through a few batches of homemade pickles before I was able to perfect this final recipe. The first one had so much vinegar that it made me cough because of how strong it was. The second one was overly salty and not good at all. Lastly, I made this batch and it was perfect. I used barely any vinegar, less salt, a little sugar and some crushed garlic cloves that really give it some flavor.

This isn't one of those recipes I recommend substituting anything other than what kind of cucumber you use. Any will work, but there are cucumbers that stay crisper longer when pickled. But I say use what you have on hand!

The Best Refrigerator Dill Pickles

Makes 2 pint jars

2 cups water

3 Tbsp. white vinegar

1 Tbsp. kosher salt (not table salt)

2 tsp. sugar

1 large English cucumber, sliced in spears or rounds

4 garlic cloves, peeled 

6 sprigs of fresh dill

2 tsp. black peppercorns

1. In a small pot, mix water, vinegar, salt and sugar over medium-high heat until the salt and sugar has dissolved. Remove from heat and let cool for 5 minutes.

2. Divide cucumber between two pint-sized jars. Using a spoon or the flat side of a knife, press down on the garlic cloves until slightly smashed. Add 2 cloves to each jar. Add 3 sprigs of dill and 1 tsp. black peppercorns to each jar.

3. Pour the vinegar mixture into each jar so every ingredient is covered, but not overflowing with liquid. Close the lid tightly and refrigerator for at least 24 hours before eating.

*Reuse the brine, for up to 1 week, with fresh cucumbers if desired.