Crunchy cucumber spears pickled in a brine of dill, garlic, and spices. This Refrigerator Garlic Dill Pickle Recipe is one that you'll go back to over and over again, for its ease and for its amazing flavor!
Servings: 24 servings
- 12 mini cucumbers or 6 full sized cucumbers
- 2 cups water
- 1 ¾ cups white vinegar
- ⅛ cup sugar
- 1 ½ tablespoon coarse salt
- 1 tablespoon pickling spice
- ½ teaspoon red pepper flakes or to taste
- 8 cloves garlic minced
- 1 ½ cups fresh dill minced
Slice cucumbers into spears (4 quarters long ways), place in the jars you will be refrigerating them in. I like to use pint sized, wide mouth jars - but your favorite jar will work. Cut cucumbers to fit into the jars. If using pint sized jars you will be able to fill 3-4 jars.
In a saucepan add water.
Pour in vinegar.
Sprinkle in salt, pickling spice, and red pepper flakes.
Add in fresh minced garlic.
Add in chopped fresh dill.
Stir together and simmer just until the sugar dissolves.
Pour prepared brine into jars, making sure to cover the cucumbers completely.
Let sit at room temperature for 2 hours. Transfer to the refrigerator and let sit for 10 days.
Serving: 2spears | Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 230mg | Fiber: 1g | Sugar: 3g | Vitamin A: 347IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg