Refrigerator Garlic Dill Pickles


4-6 Small Pickling Cucumbers, washed and cut lengthwise into wedges
3 Cloves Garlic
A few thin slices of Onion
4 Sprigs of Fresh Dill
2 Parts Vinegar to 1 Part Water
(I use 1 Cup White Vinegar, 1 Cup Apple Cider Vinegar and 1 Cup Water)
1 1/2 TBSP Sea Salt
1 TBSP Sugar
1/2 tsp Coriander Seed
1/2 tsp Mustard Seed
1/2 tsp Coarse Ground Black Pepper
1/2 tsp Dill Seed

Place garlic and onion in the bottom of a clean, dry quart canning jar. Tightly pack cucumbers.  Add dry ingredients, vinegar and water. Cap, shake vigorously to mix spices and dissolve salt & sugar.  Add more water if needed to cover cucumbers.

Refrigerate.  Here is the difficult part of the recipe…WAIT 24 hours to give the cukes time to magically become pickles.  Enjoy!


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